Three days in advance: Make pearls.
Set up cake stand using 8, 12 and 16 in.
plates, five screw-on feet, one center
post foot, and two 4 in. short center
posts. Add 1 1/2 teaspoons Gum-Tex to 36
oz. fondant. Use Baroque Mold to mold
large pearl chains for top two tiers. Each
triangular drop will use: 9, 11, 13, 15, 17,
15, 13, then 11 pearls. You will need 56
strands for 8 in. plate, 88 strands for 12 in.
plate (reserve excess fondant). Attach to
plates using damp brush, resting 1 1/4 in. of
strand on the plate with remaining pearls
hanging straight down. Let dry for two
days. Carefully remove shaped strands
of pearls and let dry on their sides for
another 24 hours on cornstarch-dusted,
waxed paper-covered boards.