Originally Posted by Marianna46
By the way, are your jewels isomalt or are they real bling? They're just to die for!
Thanks so much everyone for the nice comments. I was really a "nervous nelly" as I stated, but I did take all of the advice offered and I baked ahead of time and froze my cakes, which I have to say, I do think helps to make them even more moist. I also had all my buttercream made ahead of time. I had decided to have the whole cake done by the Thursday night (Saturday wedding) and other than my sugar bow being "cooked" by my hubby, everything was done. So you all had a hand in helping me to make my daughter and my new son-in-law's wedding day special because of the great hints & tips you gave. So a big thank you to all of you!
Marianna, the brooch on the bow was given to me by my daughter to use on the cake and the "bling" around the tiers is called Diamond Rhinestone Ribbon Wrap and is sold on a roll. I haven't attempted "isomalt" yet. Maybe one day!