Using punch with Large Circle Cutting Insert, punch 13 circles from Bright Pink Sugar Sheets!
Using Rotary Cutter, cut strips, 8 long x 1 in. wide, from Light Pink Sugar Sheets! Make 13 small and three large (two strips each) ruffled ribbon roses. Using scissors, trim base of each rose. Paint edges of roses with orchid pink Pearl Dust mixed with lemon extract. Using melted candy in parchment bag, attach small roses to large circles. Let set overnight.
Bake and cool two-layer 6 in. and 10 in. cakes. Ice smooth with white buttercream. Place cakes on foil-wrapped board and base. Prepare for stacked construction.
Using Rotary Cutter, cut 26 strips, 4 long x 1 in. wide, from Light Pink Sugar Sheets! Attach 10 strips to top tier and 16 strips to bottom tier with piping gel, spacing each 1 in. apart. Attach flower background circles to alternating strips with piping gel.
Using tip 6 and buttercream, pipe bead border around both cake tiers. Attach three large ruffled ribbon roses to top of cake with buttercream.