Several days in advance: Using royal icing, make 125 each of the following roses: tip 101 with tip 5 bases, tip 101s with tip 3 bases, tip 102 with tip 7 bases, tip 103 with tip 10 bases. Use royal icing to make 150 each of the following drop flowers: tip 224 with tip 3 dot centers, tip 14 and 16, each with tip 2 dot centers. Using royal icing, make 45 tip 6 calyxes on 5 in. lengths of wire. Pipe tip 6 cone-shaped bases on waxed paper. Insert hooked wire and brush with damp brush to blend. Insert in craft block to dry overnight. Mix Pearl Dust with vanilla and brush on all flowers; let dry. Attach the following roses to calyxes using tip 3 and royal icing: 20 tip 103, 15 tip 102 and 10 tip 101. Let dry.
Bake 2-layer 6, 10, 14 and 18 in. cakes (for 18 in. cake, bake 4 half-rounds 2 in. high to create an 18 x 4 in. cake). Prepare cakes for rolled fondant and
Tailored Tiers and
Cover cakes with fondant; smooth with Fondant Smoother. Remove fabric from separators; brush sides lightly with piping gel and cover sides with fondant. In buttercream, pipe tip 6 bead bottom border on all tiers. Randomly attach roses and drop flowers to cake sides with royal icing. Tape wired flowers together to form a bouquet. Arrange 9 groups of 5 various-size roses. Tape each group together, then arrange in a bouquet and tape all groups together. Attach ribbon to each separator and base board with double-stick tape.
Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.