Make fantasy wild roses. Use white gum paste and cutters from gum paste flower cutter set to make six small fantasy roses and seven large fantasy roses.
Cut bottom and top petal
layers for large wild roses. Use 9 in. fondant roller with pink guide rings to roll out gum paste 1/16 in. thick. Use large rose cutter from gum paste flower cutter set to cut two petal shapes for bottom layer. Use small rose cutter from set to cut two petal shapes for top layer.
Shape petal edges. Place one large and two small petal shapes under storage board flap. Place the other large petal shape on thin shaping foam. Use large ball tool from 10-pc. gum paste/fondant tool set to thin and curl edges. Place in large flower former. Repeat to shape petal edges on the second large petal shape and two small petal shapes.
Attach petal layers. Use brush and gum glue adhesive to paint center of first large petal shape. Attach the second large petal shape, staggering petals and separating edges with crumpled paper napkins. Repeat to attach two small petal shapes for top layer.
Make flower center. Use white gum paste and flower impression mat to mold #2 Gerbera daisy centers.
Attach flower center. Use brush and gum glue adhesive to paint center of top petal layer. Attach flower center. Let dry overnight.
Highlight flowers. Use dry brush and white Pearl Dust to brush petals.
Make small fantasy wild roses. Follow steps above, but only cut the top petal layer, of two small petal shapes. Use white gum paste and flower impression mat to mold #1 daisy centers. Let dry in small 21 /2 in. flower forming cups.
Make double dogwood flowers and leaves.
Use white gum paste and dogwood cutter and directions from set to make six double-layer dogwood flowers. Use white gum paste and flower impression mat to mold #6 dogwood centers. Use gum glue adhesive to attach.
Use white gum paste and large leaf cutter and directions from set to make 10 leaves. Let dry overnight.
Highlight flowers. Paint flowers with white Pearl Dust/lemon extract mixture. Let dry.
2 DAYS IN ADVANCE
Prepare base board. Tint 24 oz. fondant dark royal blue/cornflower blue combination (for dark blue). Cover 16 in. round silver cake base.
Bake and cool 6 in., 8 in., and 12 in. round cakes. 6 in. cake is 4 in. high (two 2 in. layers); 8 in. cake is 5 in. high (two 2 1/2 in. layers); 12 in. cake is 6 in. high (two 3 in. layers). Prepare buttercream icing following recipe directions. Tint a portion light royal blue/cornflower blue combination (for light blue) for bead border. Tint 126 oz. fondant light royal blue/cornflower blue combination (for light blue). Prepare and cover cakes with light blue fondant. Reserve remaining fondant.
1 DAY IN ADVANCE
Assemble cakes. Prepare for stacked construction; assemble on base board. Use tip 4 and light blue icing to pipe bead bottom border around 6 in. cake.
Make and position fondant drapes.
Cut fondant rectangle. Use 9 in. fondant roller with pink guide rings to roll out 42 oz. of reserved light blue fondant 1/16 in. thick. Use fondant trimmer to cut a rectangle, 10 in. long x 4 in. wide. Use lace roller of pattern embosser to imprint pattern.
Form pleats. Place one dowel rod below fondant rectangle at edge. Place a second dowel rod next to the first, on top of rectangle. Repeat across the rectangle, alternating dowel rods below and on top of fondant.
Attach. Remove rods and slightly pinch top to 1 1/2 in. wide. Use damp brush to attach to 12 in. cake top, aligning with base of 8 in. cake and draping onto base board. Drape should be 3 in. wide at bottom. Repeat process to cover entire 12 in. cake (you will need about 18 drapes).
Position flowers. Use tip 4 and dots of white icing to attach flowers randomly to cakes.