Button Flower Shabby-Chic Wedding Cake

First off, I love the proportions of a 5-inch round on top of an 8-inch square. So different, and charming! I think this look would work well on a larger scale; say, a five-tiered wedding cake with alternating round and square tiers.

Ivory fondant is my covering of choice here, since I reckon stark white wouldn't be the best backdrop for a Deco stencil design in caramel-colored Royal Icing. The sugar flowers are dusky pink gumpaste, embossed using a peony veiner, with edible button centers created using a silicone button mold (from Global Sugar Art, if you're interested -- it's a great one, with lots of beautiful details that the gumpaste just loves to pick up).

I used gold lamé ribbon in two widths for the base of each tier. The top is moist lemon sponge with lemon-zest Italian meringue buttercream filling layered with homemade lemon curd, and vanilla buttercream frosting beneath the fondant. The bottom tier is chocolate fudge cake with Belgian chocolate buttercream filling and Italian meringue buttercream frosting.