Assemble tiers: Trim 12-inch cake layers to be level and just under 2 inches high. Set 1 layer on same-size foam board. Spread a thin layer of strawberry jam on cake. Using an offset spatula, spread a layer of buttercream over top. Repeat with remaining 12-inch layers, spreading jam and buttercream between the layers,
Spread a thin layer of buttercream over top and sides to seal in crumbs, and refrigerate until firm, 30 minutes to 1 hour. Repeat to make 10-, 8-, and 5-inch tiers, placing the bottom layer of each on corresponding-size foam board.
Cover tiers: For each tier, roll out fondant to 1/8-inch thickness. Drape carefully over rolling pin; center fondant over tier and place it on the top. Starting at the top, smooth fondant onto the cake with your hands. Cut away any excess with a pastry wheel. Tiers can be stored at cool room temperature for up to 24 hours.
Stack tiers: Insert 1 dowel into 12-inch tier, then grasp with dowel cutter just at top of cake, and pull out. Cut dowel, and trim 11 more dowels to the same height. Insert dowels into the tier, arranging 8 in a circle about 2 inches from edge, and 4 in a square near the center. Repeat for all tiers, inserting 8 dowels in the 10-inch tier, 6 dowels in the 8-inch tier, and 3 dowels to support basket of gum-paste berries on top tier. Stack tiers on cake board, largest to smallest.
Pipe stiff royal icing, tinted green, around bottom of each tier. Use green royal icing to create calyxes, stems, and leaves for strawberries, and white royal icing to attach gum-paste decorations.
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