Make ruffles and fans as you are decorating the cake, following instructions below. Work in sections to decorate bottom tier. Make 20-30 various sized ruffles, then six to eight fans; attach to cake with gum paste adhesive. Repeat until cake is covered. Mix 40 oz. fondant with 40 oz. gum paste. Roll out 1/16 in. thick. For ruffles, cut circles: 48 with medium Cut-Out, 32 with largest Cut-Out, 32 with Circle Metal Cutter, 16 with Round Comfort-Grip Cutter. Vein edges using small end of veining tool from set. Set in cornstarch-dusted Flower Forming Cups; let dry 20 minutes then attach to cake. For fans, cut various size rectangles from 3 in. wide x 2 in. high to 8 in. wide x 4 in. high. Pinch to form pleats 1/4 to 1/2 in. deep. Pinch one end to form a fan. Attach
around bottom tier, securing with gum paste adhesive. Paint
drapes and fans with white Pearl Dust lemon extract mixture. Insert flower spikes; insert roses, securing with bits
** The smallest tier is often saved for the first anniversary. The number of
servings given does not include the smallest tier.