I baked an 8" round cake and a 6" round cake. Each cake tier was comprised of a chocolate, vanilla and strawberry layers separated by vanilla butter cream. Next I covered the cakes in white Satin Ice fondant. Each tier was 4" in height.
For the butterfly accents I tinted fondant in different tones of the same blue. I used a large butterfly cookie cutter I then used different decorating techniques on each butter fly. I used swirl and quilting impression mats, I piped royal icing, and I used sugar pearls, sanding sugar and disco dusts.
To attach the butterflies to the cake I used royal icing. I had to hold each butterfly in place for a few minutes as they where quite heavy and they wanted to slide down the cake.
Next I added pink 5/8" wide ribbon around the tiers, and then topped this with diamond wrap. Finally I made a few pink blossoms and stuck them around the outside edge.