In advance: Make 530 puddle dots, 3/8 in. diameter, on waxed paper-covered board using thinned royal icing and tip 4. Make extras to allow for breakage and let dry overnight.

Also: Make fondant strips. Roll out fondant 1/8 in. thick. Using knife, cut 3/8 in. wide strips in the following lengths: For 6 in. cake, cut six each 3 1/2 in. and 2 in. and twelve 2 3/4 in. long; for 15 in. petal, cut eight 3 in. and sixteen each 1 3/4 and 2 1/4 in. long. Attach puddle dots to all strips with dots of icing. Brush strips and remaining puddle dots with Pearl Dust. Let dry on waxed paper-covered board.

And: Prepare base board. Cover with 24 oz. of fondant and set aside.

Bake and cool 2-layer petal and round cakes (bake two 6 in. cakes 2 1/2 in. high for a 5 in. high cake). Ice cakes smooth and prepare for Stacked Construction. Divide 6 in. cake into 6ths and attach a 3 1/2 in. strip at each division point with tip 4 dots of icing. Attach a 2 3/4 strip, on each side of 3 1/2 in. strip, 1/2 in. apart. In each open section, attach a 2 in. strip. For 15 in. petal cake, attach a 3 in. fondant strip at center of each petal; attach a 2 1/4 in. strip on each side of the 3 in. strip, 3/8 in. apart. Attach a 1 3/4 in. strip next to each 2 1/4 in. strip, 3/8 in. apart.

Pipe tip 5 bead bottom borders. Attach remaining puddle dots around edge of base board with tip 4 dots of icing.

At reception: Insert flower spikes with flowers. Position bowl on cake and arrange fresh flowers.