3-4 DAYS IN ADVANCE

Make dimensional cake top stars and side panel pyramids.

Use 9 in. fondant roller with purple guide rings to roll out gum paste 1/8 in. thick as needed. Use patterns to cut pieces as instructed below. Use white royal icing for assembly. When dry, paint as instructed using bronze or gold Pearl Dust/lemon extract mixture .

For cake top stars: You will need about 12 oz. of gum paste to make three designs.

1. Cut triangles. For each design, use fondant trimmer and triangle patterns to cut two triangles, 3 1/2 in. and two triangles, 4 in. Cut triangles in half as indicated by dotted line; let dry 24 hours on cornstarch-dusted cake board, keeping triangles in pairs.

2. Assemble cake top star points. Tape triangle drying template patterns to cake board. Cover with parchment paper. Attach A sides (marked on pattern) of two triangle halves together on long angled sides to form star point. Stand upright on template to dry overnight. Repeat, making two points, 4 in., and two points, 3 1/2 in., for each star topper.

3. Assemble cake top stars. For each star, align two points, 3 1/2 in., for sides and two points, 4 in., for top and bottom. Use tip 2 and royal icing to attach points; make sure that points meet at top. Support point ends with crumpled paper napkins if needed. Let dry overnight.

4. Paint triangles. Start with inside panels, alternating bronze and gold mixtures. Let dry 10 to 15 minutes. Repeat on outside, matching same colors used on inside. Let dry.

For side panel pyramids: You will need about 20 oz. of gum paste.

1. Cut pyramid triangles. Use patterns to cut 64 wide side triangles and 64 narrow triangles. Let dry overnight on cornstarch-dusted boards.

2. Make base strips. Cut four strips, 2 3/4 in. high x 6 1/2in. wide, and four strips, 2 3/4 in. high x 10 1/2 in. wide. Lay flat on cornstarch-dusted boards to dry overnight.

3. Mark base strips for pyramids. Mark 2 1/8 in. widths on all strips using black FoodWriter edible color marker.

4. Assemble pyramids on base strips. Begin on end of strip. Outline each 2 1/8 in. square section with tip 2 and royal icing, positioning lines 2 1/8 in. inside marked area. Use tip 10 to pipe a mound of royal icing, 5/8 in. high, on back of one narrow and one wide triangle. Use tip 2 to pipe a line of icing on adjoining seams. Position triangles on icing outline. Pipe icing on two more triangles and position to complete pyramid. Reinforce seams with tip 2 if needed.

5. Repeat for remaining pyramids on each strip. Let dry 1 hour.

6. Paint pyramids. Use bronze Pearl Dust mixture on narrow triangles, gold Pearl Dust mixture on wide triangles. Let dry.

Prepare base board. Cut foamcore board to make a 19 in. x 19 in. square.

Prepare and cover with 48 oz. white rolled fondant. Use edge of tapered spatula to imprint a square, 2 1/2 x 2 1/2 in., in each corner. Use base board triangles pattern to mark seven squares between corner squares. Each of the seven squares will include two left/right triangles and two top/ bottom triangles.

2 DAYS IN ADVANCE

Bake and cool 6 in., 10 in. and 14 in. square cakes. Each cake is 4 in. high (2 layers, 2 in. high). Prepare buttercream icing following recipe directions. Use spatula to ice cakes smooth. Cut hidden pillars to 2 in. long. Prepare cakes for 2-plate and pillar construction. Position 14 in. cake on base board. Position 10 in. cake on 10 in. plate and 6 in. cake on 6 in. plate and set aside until ready to assemble.

Paint base board. Attach masking tape to sides to keep top edge straight and sides clean. Use bronze Pearl Dust/lemon extract mixture to paint top and bottom triangles; let dry 10 to 15 minutes. Use gold Pearl Dust/lemon extract mixture to paint left and right triangles and corner squares; let dry. (For richer colors, apply two coats.) Gently remove tape.

1 DAY IN ADVANCE

Attach Sugar Pearls. Use tip 2 and white buttercream icing to pipe dots randomly over cake sides, about 1 1/4 to 1 1/2 in. apart. Position one Sugar Pearl in each dot.

AT RECEPTION

Assemble cakes. Position hidden pillars, 2 in. high, on 10 in. plate resting on 14 in. cake top. Position 10 in. cake on pillars. Position 6 in. plate and pillars on 10 in. cake top. Position 6 in. cake.

Attach side panel pyramids.

Attach side panel pyramids. Prepare royal icing following recipe directions. Use tip 10 and royal icing to pipe a thick line of icing along side edges of both 10 in. and 6 in. plates. Attach 2 panels, end to end, in front of icing. Use tip 2 and royal icing to pipe a line of icing over corner seam. Repeat to add remaining panels. Let dry, 15 to 20 minutes. Paint corner seams with gold Pearl Dust/lemon extract mixture; let dry.

Position topper. Position cake top stars on 6 in. cake.

?The smallest tier is often saved for the first anniversary. The number of servings does not include the smallest tier.