With four weeks to go until Nicole's wedding I have completed an 8" prototype tier of her wedding cake. The real thing will have three separated tiers (14", 10", and 6") designed to feed 140 guests.  Things are so busy right now that I'm tempted to just call this the finished cake and recommend the caterer cut the pieces really small. :) The 25 daisies on top are made of royal icing with yellow sanding sugar centers.  The first, and ugliest, 25 daisies produced were used for the prototype.  Since then I've refined my technique on the other 105 daisies I've made.  Approximately 100 to go.  The icing is French buttercream and the center is four layers white butter cake with fresh lemon curd filling.