In advance, make gum paste flowers: Prepare one recipe of gum paste and tint 1/4 ivory, 1/4 rose, 1/4 dark kelly/moss green combination and 1/4 light kelly/moss green combination.
Roll out and cut 25 each ivory and ivory/rose flowers using apple blossom cutter from flower making set; let dry on small flower formers dusted with cornstarch.
Roll out and cut 20 each dark kelly/moss green and light kelly/moss green leaves using large rose leaf cutter from flower making set. Mark veins with veining tool from confectionery tool set; let dry on small flower formers (1/2 on inside, 1/2 on outside).
Brush dried flowers with water and sprinkle with pink or granulated sugar. Pipe tip 2 dot centers in buttercream.
Place cake on cooling grid positioned over cookie sheet. Lightly ice cake with buttercream icing.
Cover cake with melted candy; let set; repeat process and let set completely. Position cake on serving plate and pipe tip 1s cornelli lace.
Pipe tip 2 bead bottom border; position leaves and flowers around cake.
The random lacy design of this free-form technique depends on the continuous curving lines that do not overlap or touch. Can be used in a small design area or on an entire cake surface. Good for wedding, anniversary and other formal event cakes, but lends itself to more casual themes, as well.