Bake and cool mini cakes. Trim 1/2 in. off bottom of cake. Ice cakes with a thin layer of buttercream.
Tint 1/4 oz. fondant rose. Roll out white and rose fondant 1/8 in. thick. Use blossom ejector and impression mat from set to cut nine of each color flower. Attach white and pink Sugar Pearls to flowers with piping gel. Let dry.
Roll out 4 oz. white fondant and 4 oz. rose fondant 1/8 in. thick to approximately an 8 in. circle each. Cover each cake with fondant and trim off excess.
For upper body, form fondant into a 3/4 in. thick x 1 3/4 in. square. Round top corners, which will be shoulders, and bottom corners, which will be arms. Use knife to cut 1 in. long x 3/8 in. wide arms down each side of top.
Bring arms forward and use a damp brush to position in place. Attach a matching 11/16 in. ball of fondant between hands. Attach flowers to ball with icing to form bouquet. Attach body to cake with buttercream.
Pipe tip 3 dots, hearts and scrolls on wedding dress. Pipe tip 3 scrolls on bridesmaid dress.
For veil, roll out white fondant 1/16 in. thick, 3 1/2 in. long x 2 3/4 in. wide. Round off one side and attach to head with piping gel. Insert heads to bodies. Attach white Sugar Pearls to top of veil with piping gel.
Use our Romantic Castle Cake Set and a Mini Tasty-Fill Cake Pan Set cake to create a castle cake topper. Make the Sheet Pan cake appropriately marvelous with blue Color Mist Spray and a border of iced star cookies.