One day in advance, prepare royal icing. Prepare royal icing following recipe instructions. Divide equally into seven portions. Tint one portion each light pink, medium red, coral, dark red, dark teal, light blue and dark blue using color combinations provided. Combine Rose Petal Pink and Pink icing colors to get light pink color shown. Combine Pink, Red-Red and Burgundy icing colors to get medium red color shown. Combine Pink, Orange and Ivory icing colors to get coral color shown. Combine Rose, Creamy Peach and Royal Blue icing colors to get dark red color shown. Combine Teal and Kelly Green icing colors to get dark teal color shown. Combine Sky Blue and Royal Blue icing colors to get light blue color shown. Combine Royal Blue, Kelly Green and Black icing colors to get dark blue color shown.
Tape parchment paper to cake board. Prepare seven decorating bags separately with the following tip and icing colors:
- 1B (dark blue icing)
- 1G (dark red icing)
- 2C (dark teal icing)
- 2F (medium red icing)
- 18 (light blue icing)
- 109 (light pink icing)
- 225 (coral icing)
Pipe various swirl drop flowers on parchment paper-covered board, making about 2 to 4 of each.
Prepare four decorating bags, two with tip 2 and two with tip 8. Fill tip 2 bags separately with dark blue and medium red icing. Fill tip 8 bags separately with light blue and light pink icing.
Let flowers dry 8 to 10 hours.