Miniature calla lilies, long and sinuous, are a dramatic counterpoint to crisp, angular tiers. Only the bottom layer of this glamorous structure, clad in white fondant, is meant to be eaten; the remaining tiers are Styrofoam, which keeps the flowers from touching the cake. Rubbing the stems between fingers renders them bendable. The tiers sit on clear acrylic columns and a custom stand.
Martha Stewart Weddings, Summer 2005