We used "Victorian Crochet" stencils from Designer Stencils to decorate this cake.
Trim tops of cooled cakes to be level, and cut in half horizontally to make 4 layers. Stack all layers, spreading buttercream between (see amounts, below). Cover top and sides with buttercream. Refrigerate to set frosting or until ready to cover with fondant.
Cover with fondant: Knead food coloring into the fondant for each tier, adding tiny amounts at a time.
Buttercream and fondant amounts for each tier 6-inch: 3 cups buttercream (1/2 cup between layers; remainder for top and sides); 1 1/2 pounds fondant8-inch: 5 cups (1 cup between layers; remainder for top and sides); 2 pounds fondant10-inch: 7 1/2 cups (1 1/2 cups between layers; remainder for top and sides); 2 1/2 pounds fondant
Roll out fondant to 1/8 inch thick on a work surface dusted with cornstarch. Use a rolling pin to transfer to cake. Smooth fondant onto cake. Cut away excess with a pastry wheel. Lay a stencil against front of tier; spread royal icing over it with an offset spatula, and remove stencil. Continue around tier. Store at cool room temperature up to 24 hours.
Insert 6 dowels in the largest tier (1 in the center, 5 in a ring 2 inches from the edge) and 5 dowels in the medium tier (1 in the center, 4 in a ring). Stack tiers on a cake stand, and attach fondant plaques to ribbon and to cake with royal icing.