In advance, use royal icing and tip 2B (smooth side up) to pipe approximately 90 3-in. long bands on waxed paper. Make extras to allow for breakage and let dry.

When completely dry, brush with a mixture of piping gel and water, then sprinkle with coarse granulated sugar. Let dry once again.

Ice cakes smooth in buttercream. Attach royal icing bands to cake sides (20 on 6 in. cake; 30 on 10 in. cake; 40 on 14 in. cake) with tip 4 and buttercream icing. Pipe tip 21 rosette bottom borders on all tiers.

At reception, position cakes on stand. Dip ivy in water and add Cake Sparkles. Dip fruit in Cake Sparkles and position immediately on cake.

*Note: The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.