Make curved lines three days in advance. Prepare royal icing following recipe directions. Cover cake boards with parchment paper. Use tip 3, icing and patterns to pipe 156 curved lines with pattern A, 312 curved lines with pattern B, 130 curved lines with pattern C, 78 curved lines with pattern D, and five curved lines with pattern E. Make extras to allow for breakage. Reserve remaining royal icing. Let curved lines dry overnight.
Complete curved lines two days in advance. Thin reserved royal icing. Use tweezers to dip white Sugar Pearls in thinned icing and attach to top side of curved lines. Let dry overnight.
Make cakes one day in advance. Prepare batter following recipe directions. Bake and cool 6 in. and 8 in. round cakes. The 6 in. cake is 5 in. high (two layers, 2 1/2 in. high). The 8 in. cake is 4 in. high (two layers, 2 in. high). Place cakes on same size cake circles.
Prepare buttercream icing following recipe directions. Use spatula to ice cakes smooth. Reserve remaining icing. Prepare cakes for stacked construction.
Decorate cakes one day in advance. Use tip 3 and reserved buttercream icing to pipe bead bottom border on 8 in. cake. Use tip 18 and icing to pipe rosettes on 6 in. cake top and on top edge of 8 in. cake.
Insert curved lines at reception. For 6 in. cake, starting at top edge, insert curved lines A through D in cake top in random order. Finish with the five curved lines made with pattern E in center of cake top.
For 8 in. cake, insert curved lines A through D in random order, working from top outer edge in.
+The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.