I made this Present Birthday Cake for my Mother and Grandmother’s birthday. Both tiers are dark Chocolate Torte. There is a thin layer of buttercream under the fondant.
I put rolled up tissues in the bow loops and left them in there for an hour so the fondant would hold it’s shape as it hardened. I was really happy with how it turned out, as were they.
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Have just looked at your cake and think it’s great. You have done such a fantastic job. I especially love the two layers with different patterns. Do you do this professionally? If not you should! You are very talented.
I have found in making my first fondant cake that you can lay the bow loops on their side and let them dry before attaching thus widen them as high and loopy as you want for fullness. Also cut a pointed V at the end of each loop with an x-acto knife to allow multiple loops to be fitted together point to point.