Gilded embossed fondant strips and a gently ruffled flower create a richly romantic look for this tiered fondant cake. Use the Wilton Pattern Embosser with the Geometric Pattern Roller to imprint the texture and spray the strips generously with Color Mist food color spray.
Make flower 2 days in advance. Tint 36 oz. fondant pink. Knead 1/8 teaspoon of Gum-Tex into 3/4 oz. pink fondant. Use 9 in. fondant roller with pink guide rings to roll out pink fondant 1/16 in. thick.
Use straight side of cut-out A from set to cut one circle. Use straight side of cut-out D from set to cut one circle. Use ball tool from set and thin shaping foam to slightly ruffle edges of circles. Let large circle dry in large flower forming cup and small circle dry in medium flower forming cup 24 hours. Reserve remaining pink fondant.
Decorate flower 1 day in advance. Spray gold and violet food color sprays on parchment paper. Use brush to combine colors, then paint edges of both flower circles and lines and dots on small flower center. Prepare thinned fondant adhesive following recipe directions. Use brush and thinned fondant adhesive to attach flower circles. For center, roll a ball of pink fondant, 3/8 in. dia.; flatten slightly. Use brush and gold/violet mixture to paint ball. Let dry, about 3 to 5 minutes. Use brush and thinned fondant adhesive to attach ball to flower. Let dry overnight.
Make layered cakes. Prepare batter following recipe directions. Bake and cool two 8 in. and two 6 in. cake layers. Place cakes on cake circles. Prepare buttercream icing following recipe directions. Tint icing light ivory. Level, fill and stack on cake circles 8 in. and 6 in. cakes, separately, for 2-layer cakes, 5 in. high. Use 13 in. angled spatula and icing to ice cakes smooth.
Make embossed strips and smooth cake top circle. Use fondant roller with purple guide rings to roll out reserved pink fondant 1/8 in. thick. Use pattern embosser with geometric pattern roller to imprint design onto fondant. Use knife and ruler to cut one strip, 27 in. long x 3 in. wide, for 8 in. cake and one strip, 20 in. long x 3 in. wide, for 6 in. cake. Roll out remaining pink fondant 1/8 in. thick. Use knife and 8 in. cake circle as a guide to cut 8 in. circle from fondant. Use gold food color spray to generously spray imprinted strips and circle. Let dry, about 3 to 5 minutes. Use violet food color spray to spray a second coat on imprinted strips and circle. Let dry, about 3 to 5 minutes.
Use spatula to spread buttercream on back of circle and strips. Attach circle and long strip to 8 in. cake top and sides. Attach short strip to bottom half of 6 in. cake. Prepare cakes for stacked construction on cake pedestal. Reserve remaining ivory icing.
Complete cake. Melt white Candy Melts candy according to package directions. Use melted candy and cut disposable decorating bag to attach flower to top edge of 8 in. cake. Hold until set, about 3 to 5 minutes.
Use tip 5, cut disposable decorating bag and ivory icing to pipe bead bottom border on 8 in. cake.