Make flower topper. Knead 1/2 teaspoon Gum-Tex into 6 oz. fondant. Use 9 in. fondant roller with pink guide rings to roll out 1/16 in. thick. Use second smallest (3 1/4 in.) cutter from circles nesting metal cutter set to cut a circle for topper base. For roses, use smallest (2 1/2 in.) cutter from set to cut 23 circles; store under storage board flap until needed. Place one circle on thin shaping foam and thin edges using large end of ball tool from 10-pc. gum paste/fondant tool set. Fold in half; use damp brush to secure. Roll up as for ribbon roses. Repeat for remaining circles.
Assemble roses on base using damp brush as follows: Attach 10 roses forming a circle, 3 1/2 in. dia, with tapered ends toward center. Attach a second row of nine roses. Fill in center with four roses. Let dry 24 hours.
2 DAYS IN ADVANCE
Bake and cool 6 in. and 10 in. round cakes. Cakes are 5 in. high (two 2 1/2 in. layers). Prepare buttercream icing following recipe directions. Prepare and cover cakes with white fondant. Prepare for stacked construction.
1 DAY IN ADVANCE
Make ruffles for 10 in. cake. Use cake marker to mark cake sides 2 in., 3 in. and 4 in. from bottom. Roll out fondant 1/16 in. thick.
For ruffles, use fondant trimmer to cut one fondant strip at a time, 2 in. x 18 in. Place on thin foam and thin bottom edge using rounded end of fondant roller. Gather top of strip to form ruffle and attach at 2 in. mark using damp brush. Repeat all the way around cake, trimming last strip as needed. Repeat process at 3 in. mark , then at 4 in. mark, then at top edge.
Make pearls for 6 in. cake. Press fondant into baroque fondant & gum paste mold to make two large pearl chains. Cut to make four sections containing four pearls each and four sections containing five pearls each. Use damp brush to attach pearls to front of cake to form a zigzag; start with five pearls at base of cake, then four, then five, then four. Repeat on back of cake, duplicating same angles.
Make pleated swags for 6 in. cake. Roll out fondant 1/16 in. thick. Cut four strips, each 2 1/2 in. x 9 1/2 in. Form pleats using bamboo dowel rods. Pinch both ends to 1/4 in. wide (centers will be 1 in. wide). Position swags on cake.
Add highlights. Brush pearls, swags, ruffles and ribbon roses with white Pearl Dust. Position topper.