Make bow loops and tags two days in advance. Knead 1/4 teaspoon Gum-Tex into 5 1/2 oz. white fondant. Use black icing color to tint 5 oz. of white fondant light gray; reserve 1/2 oz. white fondant for tag. Use 20 in. fondant roller with blue guide ring to roll gray fondant 1/16 in. thick. Use pattern embosser with lace wheel to emboss gray fondant. For bow loops, use knife or fondant trimmer to cut 16 fondant strips, 1 in. x 6 in. Form strips into loops and use brush and fondant adhesive to join ends together. Cut joined ends into points. Place loops on their sides on cornstarch-dusted board. Let dry overnight.
For tag message area, use 9 in. fondant roller with pink guide ring to roll reserved white fondant 1/16 in. thick. Cut a rectangle 1 1/2 in. x 2 5/8 in.; trim corners on one end to form a point. Use 9 in. fondant roller with pink guide rings to roll out gray fondant 1/16 in. thick. Use knife or fondant trimmer to cut a strip 7 in. x 1/8 in.; set aside for tag border. Use brush and fondant adhesive to attach gray border strip to edge of tag. Use the narrow end of tip 12 to cut a hole in the pointed end of tag. Let dry overnight on cornstarch-dusted board.
Assemble tag one day in advance. Paint bow loops and edges of tags with silver pearl dust/lemon extract mixture. Use extra-fine FoodWriter marker to write message on tag.
Assemble bow one day in advance. Use 9 in. fondant roller with purple guide ring to roll out white fondant. Use large round cut-out to cut a circle. Use brush and fondant adhesive to attach six bow loops for base of bow. Attach remaining loops, filling center of bow. Let dry.
Make cakes. Prepare cake batter following recipe directions. Bake and cool 3-layer cake. Trim cakes to 1 1/2 in. high. Prepare buttercream icing following recipe directions. Stack and fill for a 5 in. high cake. Use spatula and buttercream icing to prepare cakes for fondant covering.
Cover cakes with fondant. Cover cake with red fondant. Use 20 in. roller with orange guide rings to roll out remaining white fondant 1/8 in. thick. Cut a square at least 9 1/2 in. x 9 1/2 in. Lay white fondant over top of cake. Trim edges so fondant hangs down sides about 1 1/4 in.
Decorate lid. Use 9 in. fondant roller with pink guide rings to roll out red fondant 1/16 in. thick. Use small round cut-out to cut dots. Use brush and fondant adhesive to randomly attach dots to lid.
Make ribbons. Use 9 in. fondant roller with pink guide rings to roll out gray fondant 1/16 in. thick. Emboss with lace roller. Use knife or fondant trimmer to cut four strips, 1 in. x 7 in. Center one strip on each side of cake; position one end in center of top; trim other end along bottom of cake. Paint ribbons with silver pearl dust/lemon extract mixture.
Attach tag. Roll a log of white fondant 3/16 in. x 4 1/2 in. long. Use brush and fondant adhesive to attach one end to center of cake and thread other end through hole in tag. Attach tag to side of cake.
Attach bow. Use brush and fondant adhesive to attach bow to top of cake.
Nothing says "celebrate" like a cake topped with a lush fondant bow. While the bow looks intricate, it's really just a grouping of fondant strips, folded, wrapped and arranged to create a full effect. When you cut strips with the Fondant Ribbon Cutter/ Embosser, you can create bows with stripes or beaded edge embossed designs. Or place fondant on Imprint Mat and roll over one time to imprint design.