Make bottle and stopper one day in advance. For bottle, seal one opening of globe using 3/8 oz. white fondant. Use fondant roller with purple guide rings to roll out fondant 1/8 thick. Use medium round Cut-Out and cut one shape. Use brush to apply piping gel around inside hole of globe. Insert fondant circle into globe hole. Use end of fondant roller to push circle from opposite opening against gel edge to cover hole. Smooth around outside edges.
Use 9 in. fondant roller with pink guide rings to roll out 2 1/2 oz. white fondant 1/16 in. thick. Use 6 in. cake circle as pattern and knife to cut out circle. Use brush to paint globe with piping gel and cover with fondant circle. Smooth and trim off excess.
For stopper, use 7/8 oz. fondant. Roll a 1 1/4 dia. ball. Roll a log, 5/8 in. long, tapering from 3/8 in. to 5/8 in. wide. Use a damp brush to attach.
Use knife to cut dowel rod from globe pillar set to 4 in. long. Use 9 in. fondant roller with pink guide rings to roll out 2 oz. white fondant 1/16 in. thick. Cut two rectangles, 2 1/2 in. x 4 in. long. Use brush to paint top 2 1/2 in. of dowel rod in piping gel. Cover dowel rod with one rectangle, smooth and trim. Repeat with second rectangle.
Use brush to paint globe and stopper with silver Pearl Dust/lemon extract mixture. Use brush to paint nine stripes on dowel with silver Pearl Dust/lemon extract mixture. Let set.
Use 9 in. fondant roller with pink guide rings to roll out 1 in. ball white fondant 1/16 in. thick. Use largest round Cut-Out to cut shape. Use black edible color marker to write inscription. Let dry one hour. Use brush and piping gel to attach to bottle.
Melt white Candy Melts according to package directions. Use brush to paint a small amount of melted candy along inside of opening in globe; insert dowel rod. Let set 3 to 5 minutes.