Make fondant drapes and swags. Tint 32 oz. white fondant rose/black combination (for dark rose). Use 9 in. fondant roller with pink guide rings to roll out fondant 1/16 in. thick. For first vertical drape section, use
rotary cutter to cut a strip, 4 in. high x 18 in. long.
Make drape. Spread gathered pleats to create a drape, 12 in. long. Mark a section on side of cake, 10.5 in. wide. This section will be left open. Use buttercream to attach first drape to cake side starting at right marking. Continue to cut sections and form drapes until entire cake side, except opening, is covered.
For each horizontal swag, use rotary cutter to cut a strip, 3 1/2 in. wide x 2 3/4 in. long. Make swags with four pleats. For center swag, above opening, slightly open space between bottom pleat and pleat above. Use melted black candy in cut parchment bag to pipe a line for mouth. Chill until firm, 3 to 5 minutes. Use blue edible color marker from fine tip primary colors FoodWriter edible color markers to color in irises on small candy eyeballs. Use melted candy to attach to center swag. Roll and shape a rose fondant teardrop for each eyelid. Use damp brush to attach to eyeball. Use damp brush to attach swags to top edge of cake.