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.