In advance: Make 12 chocolate fondant roses. For the base, use a 1 in. ball of chocolate fondant to mold a cone about 2 in. high. Use a 1/2 in. ball of fondant to shape a 1 in. diameter circular petal about 1/8 in. thick at the base, 1/16 in. thick at the outside edge. Make 15 more petals this size. Brush bottom edge of one petal with damp brush and wrap around tip of base to form bud. Wrap and attach three overlapping petals for the first row. Use fingers to shape outer edges. Wrap and attach five petals for the 2nd row, positioning petals between and slightly lower than first row. Shape edges as before. Wrap, attach and shape seven more petals as above for outside row.
Also in advance: Prepare and cover cake base with 18 oz. chocolate fondant.
Bake and cool 2-layer cakes for 6 in. high tiers. Bake and cool one mini ball.
Prepare and cover cakes with rolled fondant. Prepare for Stacked Construction. Use Fabric Mold to mold 56 strips, 6 in. long; attach to cake
sides vertically, 1 in. apart, with damp brush. Mold additional strips and cut into
1 in. pieces. Attach horizontally between vertical strips, six per section. Mold
336 buttons; attach to vertical strips at each intersection. Position mini ball on
top, securing with melted candy. Attach roses using melted candy; trim bases if
** The smallest tier is often saved for the first anniversary. The number of
servings given does not include the smallest tier.