Make fondant panels. Knead 3 tablespoons Gum-Tex into 72 oz. black fondant. Use 20 in. fondant roller with blue guide rings to roll out 1/16 in. thick. Use fondant trimmer to cut four panels, each 6 1/4 in. wide x 6 in. high, for 6 in. cake. Cut four panels, each 8 1/4 in. wide x 6 in. high, for 8 in. cake. Cut four panels, each 10 1/4 in. wide x 6 in. high, for 10 in. cake. Reserve remaining fondant. Let dry 48 hours on cornstarch-dusted board.
2 DAYS IN ADVANCE
Decorate fondant panels. Prepare royal icing following recipe directions. Tint portion sky blue; reserve some white. Use thinned white icing in cut parchment bag to drizzle vertical and horizontal lines across panels. Repeat using thinned sky blue icing. Let dry overnight.
Bake and cool 6 in., 8 in. and 10 in. square cakes. Each cake is 5 in. high (two 2 in. layers plus one 1 in. layer). Prepare buttercream icing following recipe directions. Use spatula to ice cakes smooth. Prepare cakes for stacked construction.
Use 20 in. fondant roller with orange guide rings to roll out remaining black fondant 1/8 in. thick. Use fondant trimmer to cut 12 strips, each 3/16 in. x 7 in. Use thinned fondant adhesive to attach strips to corners, folding ends over top edge of cake.
?The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.