Trace greenery pattern onto waxed paper. Hold against cake sides and use toothpick to imprint designs on fondant. Use royal icing to cover designs with tip 1 outlines; add random tip 1 dots. Pipe tip 5 bead bottom borders.
Shape flowers into 2 medium (20 flowers each) and 1 large (30 flowers) crescent-shaped sprays by wrapping stems together with florist tape.
Cut a plastic dowel rod to 5 1/2 in.; insert in top cake, 1 in. from back left edge. Position 1 medium floral spray by inserting stems into dowel rod. Position remaining floral sprays using flower spikes.
The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.