Dusty Rose Bow Cake

This wedding's colours were a dark dusty rose and silvery grey. They loved the look of rounded corners, but didn't want fondant. I rounded the corners of this IMBC buttercream cake by simply icing it as usual, then slicing off the rim in 3 turns of the cake on the turntable. I let them chill an hour in the fridge, then took them out an spun them on the turntable as I held a piece of waxed paper over the rims to smooth them out as best I could. Gumpaste bow topper and grey fondant strips on all tiers.