Decorate with tinted royal icing using tip 2 and tip 3 lines, dots and swirls. Let dry several hours then paint with Pearl Dust/Clear Vanilla mixture; let dry. Cut ribbon into 5 in. lengths. Attach about 1 in. to back top of each ornament using fondant adhesive. Use Cake Dividing Set to divide 6 in. plate into 8ths, 8 in. plate into 10ths and 10 in. plate into 12ths; mark edges with icing dots. Lay ornaments flat, decorated side up, around plates at marks, about 1/8 in. away from outside edge of plates. Extend ribbons over plate tops and secure using fondant adhesive; let dry. Fold ornaments up onto plate tops for transport.