The etched lines and jewels on the top tier were kind of a nod to "The Caketress" and her designs. The lines are easy to do as long as you use a tool that won't cut the fondant, so a dull wooden clay tool works great. The jewels were done out of isomalt, which is sugar and that was a mistake. They did a little bubbling or something due to the moisture of the refrigerator. Next time I would mold them with melted chocolate and then paint silver as normal. It takes a bunch of them so the time to apply them all was about two hours for that one area.
For the vertical stripes we just used a texture mat and embossed the fondant, then we cut them. When doing any stripes and strips of fondant, it's better to chill the fondant a little before applying it so that it won't loose it's shape. The flowers are basic, meaning we cut them, press in a flower veiner and let dry in a cup shaped form. Once dry, we used a little royal icing and added a sugar pearl for more opulence. We enjoyed getting to make a cake with lots of texture and jewels!
See our Flipagram video below!