In advance: Make Host. Roll out fondant 1/8 in. thick. Cut using round cutter.
Let dry overnight on cornstarch-dusted board. Outline and pipe in letters using
pattern and pink FoodWriter.
Also in advance: Prepare board. Use cross pan as guide,
cut double thick cake board 1/4 in. larger then pan on all sides. Tape boards
together and cover with fondant. Tint 72 oz. fondant rose. Use 30 oz. to cover
board. Reserve remaining tinted fondant.
Bake and cool cake. Prepare and cover with reserved tinted fondant.
Use 15 oz. white fondant for trims. Press into large ribbon and medium ribbon
cavities of Fabric Mold. You will need enough strips to form an 11 1/2 x 8 1/2 in.
wide cross for cake top and for bottom border of cake. Brush with white Pearl
Dust. With damp brush, attach scalloped strips, then floral strips. Use
Piping Gel to attach Sugar Pearls to cross. Position Host.