Make heart topper three days in advance. Tint 11 oz. white fondant light teal. Knead 1 1/2 teaspoons Gum-Tex into 8 oz. teal fondant; reserve remaining teal fondant. Use 9 in. fondant roller with pink guide rings to roll out 8 oz. teal fondant 1/16 in. thick. Use fondant trimmer and pattern to cut out heart. Let dry 48 hours on cornstarch-dusted cake board.
Make cakes two days in advance. Prepare batter following recipe directions. Bake and cool 6 in., 8 in. and 10 in. square cakes. Cakes are 4 in. high (two layers, 2 in. high).
Prepare buttercream icing following recipe directions. Tint light teal. Use spatula to ice cakes smooth. Reserve remaining icing.
Make fondant gems and necklaces two days in advance. Use jewelry mold and reserved teal fondant to make 60 round gems and 36 medium pearl necklaces. Use hands to reshape half of the necklaces in the opposite direction. Paint gems and necklaces with sapphire blue Pearl Dust/lemon extract mixture. Let dry overnight.
Complete heart topper one day in advance. Melt white Candy Melts candy according to package directions. Use blue candy color from primary candy color set to tint melted white candy light blue. Use melted blue candy to attach lollipop stick to back of heart, leaving 4 in. extended to insert in cake. Let set, 3 to 5 minutes.
Assemble and decorate cakes one day in advance. Prepare cakes for stacked construction. On 6 in. cake top, insert 4 in. plastic dowel rod in center of cake to hold topper.
Use presses from decorative press set to lightly imprint S-scroll, teardrop, diamond and heart shapes in a symmetrical design on 6 in. cake top and sides and 10 in. top edge and sides. Imprint designs 1/4 in. to 1/2 in. from edges of cake.
Use tip 363 and reserved icing to outline imprinted shapes. Use tip 3 to overpipe shapes. Use tip 2 and icing to pipe beads on hearts, diamonds and teardrops. Use tip 2 and icing to attach fondant gems and necklaces. Use tip 2 and icing to pipe freeform scrolls in open areas. Use tip 2 dots of icing to attach blue Sugar Pearls randomly on cake.
Use tip 4 and icing to pipe bead bottom border on 6 in. and 10 in. cakes. Use brush and gold Pearl Dust/lemon extract mixture to paint piped beads and some of the imprinted scrolls. Let dry 10 to 15 minutes.
Position topper at reception. Insert a ball of fondant in plastic dowel rod to support topper. Insert topper in dowel rod.
+The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.