In advance: Make 170 silver balls. Roll out fondant 1/8 in. thick. Use narrow end of tip 12 to cut circles; roll each circle into a 1/4 in. diameter ball. Roll each ball in Pearl Dust and set aside to dry.
Ice cakes smooth in buttercream. Tint 12 oz. fondant to match icing. Roll out fondant 1/8 in. thick. Using Ribbon Cutter/Embosser and straight edge wheels with 1/2 in. spacer, cut strips for borders. Attach to cake sides at top and bottom. Use toothpick to lightly mark 1 1/4 in. divisions at bottom edge of top borders and top edge of bottom borders. Use tip 5 and royal icing to pipe 1/2 in. deep drop strings around bottom borders between marks. Mark same size arching scallops on top borders and cover with tip 5 royal icing outlines; let dry.
Use Cake Dividing Set to mark divisions on cake sides where fondant flower plaques will go (6 on 6 in., 8 on 8 in., 10 on 10 in. cake). Roll out white fondant 1/8 in. thick. Cut 24 circles using medium round Cut-Out. Cut 24 flowers using pansy cutter from Floral Collection Set; attach one flower to each circle using damp brush. Position flower plaques on cake sides. Attach a silver ball to center of each flower; attach 6 silver balls around outside of each plaque. Mix a little Clear Vanilla with Pearl Dust; use brush to paint strings and scallops silver. Position cakes on stand. Attach pick to lollipop sticks using royal icing or glue gun; trim sticks and push into cake. Position silk flowers on cake tops.
Lovebird cakes baked in the smallest pan in our 3-Tier Paisley Pan take center stage on a fondant-covered board strewn with fondant hearts. Serve the kissing-birds confection at a Valentine?s Day celebration, wedding shower or bachelorette party.
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