Prepare cake for
rolled fondant. Tint 30 oz. fondant rose and cover cake; smooth with Fondant Smoother. Roll out white fondant 1/8 in. thick and cut out cross using top of pan as pattern (sections are 2 in. wide). Position cross on cake, securing with damp brush.
Cut lattice strips using Ribbon Cutter/Embosser with 2 straight-edge wheels and 1/4 in. spacer. Position strips diagonally on cross, spacing 1/2 in. apart. Secure with damp brush. Trim off excess with a sharp knife as strips are positioned.
Using royal icing, pipe tip 3 dots on lattice strips. Let dry 1 hour.
Roll 1/2 in. flattened balls of white fondant and place in spaces between lattice, securing with damp brush. Using a dry brush, brush white areas of cake top with Pearl Dust.
Roll 1/2 in. balls of rose fondant and attach for bottom border with damp brush.