The florals for this cake were provided by Helen Humphrey from Humphrey's Flowers. She made the topper using two different types of orchids and fiddlehead ferns, which I just adore. To put the fiddleheads in the cake, I simply snipped the ends and inserted a toothpick and then inserted the toothpick into the cake.
Our cranberry splash of color is just satin ribbon. Remember my ribbon tip: wrap ribbon around a buttercream cake twice and it will keep the buttercream from seeping through and making the ribbon look greasy.