Prepare 2-layer cakes for rolled fondant; cover with fondant and smooth with Fondant Smoother. Divide 8 in. cake in 6ths, 10 in. cake in 8ths and 12 in. cake in 10ths. At each division point, mark 3/4 in. and 21/2 in. up from base. Tint 24 oz. fondant violet; roll out 1/8 in. thick. Using patterns, cut a large scallop for each division on 8 in. cake and a small scallop for each division on 10 and 12 in. cakes. Attach scallops to cake with damp brush. In royal icing, pipe tip 3 bead bottom borders on all cakes. Pipe curtain using royal icing.
At reception: Insert flower spike in center of each cake; place bouquets in spikes. Position cakes on stand; add fabric accent.