At least one week in advance: Make 7 large and 22 medium gum paste flowers. Seven of the medium flowers will go inside large flowers to make
Also in advance: Make 6 large and 20 medium gum paste leaves. Tint 1/3 can gum paste green. Roll out 1/8 in. thick. Cut leaves using large and medium Cut-Outs. Place on thin foam and score veins using veining tool. Let dry on medium and large flower formers dusted with cornstarch.
Prepare cakes for rolled fondant by lightly icing with buttercream. Tint fondant ivory; cover cakes and smooth with Fondant Smoother. Reserve remaining fondant.
To create sponging effect, dip crushed waxed paper in thinned royal icing and dab onto cakes.
For bottom borders, roll reserved fondant into 1/2 in. diameter ropes; twist pearl beads around each rope, about 1 in. apart.
For 6 in. cake, make 22 in. rope and use 52 in. long pearl strand; for 10 in. cake make 36 in. rope and use 84 in. long pearl strand; for 14 in. cake, make 48 in. rope and use a 106 in. long pearl strand.
Position borders. Attach flowers and leaves with dots of royal icing.
At reception: Position bottom tier, then two top tiers.