I made a 4-tier cake: 12", 10", 8" and 6". The 12", 8" and 6" cakes were all a Chocolate WASC, filled with Vanilla Bean Cream Cheese Mousse (without the vanilla bean- I make my own vanilla so it already has the vanilla bean seeds in it), and iced using a Crusting Buttercream that was perfect for the Viva Paper Towel smoothing method. I'm still working on getting my icing smooth, so I'm trying different techniques along the way to see what works best for me!
The 10" tier was a regular WASC and had a strawberry jam filling (from Trader Joe's) and the same Crusting Buttercream recipe as the other tiers.
This is the top tier- used a shell border with lavender dot accents. A lavender mesh ribbon was used to accent the cake on the bottom border of each layer.
This is the cake as I was assembling it at the church kitchen- it was a hot day and there was no way I could transport the whole thing assembled- let alone carry it, lol!