Make fondant flowers one day in advance. Tint fondant: 84 oz. ivory, 37 oz. medium ivory. Use fondant roller with blue guide rings to roll out medium ivory fondant 1/16 in. thick. Use fondant embosser with fondant pattern roller to imprint fabric design on fondant. Use knife and cut one strip for large rose, 19 in. x 3 in. strip, and two strips for small roses, 10 in. x 2 in.. Use damp brush to brush plain side of strips, fold in half lengthwise so fabric design shows on both sides. Make one large and two small fondant ribbon roses. Let dry 24 hours on cornstarch-dusted cake board. Reserve remaining medium ivory fondant.

Cover cake base with fondant strips one day in advance. Use fondant roller with orange guide rings to roll out medium ivory fondant 1/8 in. thick. Use pattern embosser with fabric pattern roller to imprint design on fondant. Use knife to cut four strips, 10 in. x 4 in. Use brush and piping gel to attach fondant strips to edges of foamcore base, folding fondant strips over edges of base. Use knife to cut corners at an angle to fit.

Make layered cakes. Prepare batter following recipe directions. Bake and cool three 6 in. and three 8 in. cake layers. Prepare buttercream icing following recipe directions. Prepare, fill and stack 8 in. and 6 in. cakes for 3-layer cakes, 5 in. high. Place cakes on cake boards, cut to fit. Use spatula and icing to ice cakes lightly. Reserve remaining white icing.

Decorate cake sides. Use fondant roller with blue guide rings to roll out medium ivory fondant 1/16 in. thick. Use pattern embosser with fabric pattern roller to imprint design on fondant. Use knife and starburst patterns to cut pieces. You will need five pattern pieces for each side of 6 in. tier and four pattern pieces for each side of 8 in. tier. Use brush and piping gel to attach starburst pieces to cake sides.

Attach fondant ribbon roses. Use brush and piping gel to attach fondant ribbon roses to top of 8 in. cake.