Using royal icing, make 100 (50 light peach/50 dark peach) tip 225 drop flowers with tip 3 centers and 100 (50 light peach/50 dark peach) tip 129 flowers with tip 3 centers. Make extras to allow for breakage and let dry.
Using Color Flow Icing outline crescents (5 in. from point to point) with tip 2. When dry, flow in design with thinned icing. Let dry completely.
Eight crescents are needed for cake, make extras to allow for breakage. When crescents are completely dry, pipe tip 3 beads around bottom edge with royal icing. Position flowers on crescents, add tip 349 leaves and tip 1 string stems. Set aside.
Ice and prepare 2-layer cakes for pillar construction.
9 in. Petal: Mark and pipe tip 16 zigzag garland 1 1/4 in. down from top edge. Pipe tip 18 bottom shell and top elongated shell borders. Add flowers and tip 349 leaves to bottom border and garland. Add tip 1 stems to garland flowers.
12 in. Petal: Outline ovals at petal centers. Pipe tip 1 lattice on oval. Pipe tip 3 beads around oval. Add flowers and tip 349 leaves. Pipe tip 18 bottom shell and top elongated shell borders. Pipe tip 3 scallops around separator plate.
15 in. Petal: Ice exposed area of 18 in. separator plate with peach buttercream. Pipe tip 18 bottom shell border. Mark and pipe tip 16 zigzag garland, 1 1/4 in. from top edge. Add flowers, tip 349 leaves and tip 1 string stems. Pipe tip 3 scallop around separator plate. Add tip 18 elongated shell top border.
At reception: Set up fountain, flower ring and pillars. Position color flow crescents on an angle, resting on separator plate. Pipe tip 3 beads on top edge of crescents.
Add flowers, tip 349 leaves and tip 1 string stems. Position Floral Puffs and ornament.