Use a toothpick to mark a 5 1/2 in. square centered on cake top. Imprint floral design using medium and small flower Cut-Outs and medium leaf Cut-Out.
Using rose royal icing and tip 2, pipe zigzag outlines around two petals. Using damp square-tip brush, immediately pull icing toward center of flowers for brush embroidery look. With tip 2, pipe zigzags for an inner 3-petal flower on eachflower; repeat brush embroidery. Repeat process, working two petals or leaves at a time to prevent icing from crusting.
Pipe tip 2 interlocking c-motion lines at center of each 3-petal flower. Pipe tip 2 outline vines
Pipe tip 2 bead border around square. Using Piping Gel technique,
transfer MOM pattern inside square. Pipe tip 2 lines to fill in pattern.
Pipe tip 5 beads around seam at cake sides.
For tassels, tint 5 oz. fondant rose. Roll out 1/8 in. thick. Cut a 5 x 2 in. rectangle. Cut 1/8 in. wide x 1 3/4 in. deep slits for fringe, leaving 1/4 in. uncut. Brush uncut edge with water and roll up; separate fringe with fingers. Roll a 7/8 in. ball and attach at top of fringe with damp brush. Cut a 1/4 x 1 1/2 in. strip. Attach around fringe with damp brush. Repeat for three more tassels and attach at corners with damp brush.
Paint all rose details with Pearl Dust/Lemon Extract mixture. Thin Pearl Dust with lemon extract in candy melting plate. Using brush, paint all rose fondant and rose icing with thinned Pearl Dust.