Here it is. My first tiered/fondant cake. It took me about 15 hours. Lots of work. I had fun though and will do it again. The cake started to sink some as I think the moisture was too much when it started to defrost.
It was a chocolate cake with chocolate ganache filling.
Below you will find the cake recipe. It was a box mix with added ingredients.
The dinosaur was rice krispy treats covered in frosting, then fondant.

White Almond Sour Cream Wedding Cake

Prep Time: 10 mins
Total Time: 55 mins
Servings: 40-50

2 (18 ounce) boxes white cake mix ( Betty Crocker or Pillsbury)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites

Directions

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.

Add the remaining ingredients and beat on medium speed for 2 minutes.

Pour into greased and floured cake pans, filling each pan a little over half full.

Lightly tap cake pans on counter to bring air bubbles to top.

Bake in preheated 325° F oven until cake tests done.

Baking time varies according to the size and depth of pans being used.

For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.

For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.

For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.

For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.