Attach flowers to bottom border of round cake with dots of royal icing. Tie ribbon around cake. On petal cake, pipe tip 12 bead bottom border. Divide each petal section in 3rds. In buttercream, pipe tip 3 double and triple drop strings at division points. Bottom of triple drop string is 2 in. from top edge of cake; bottom of double drop string is 1 1/2 in. from top edge of cake. Pipe tip 8 balls at top drop string points. To make ruffles for petal cake, roll fondant/gum paste mixture 1/16 in. thick. For each petal section, cut strip 1 1/2 x 12 in. long. Gather at top to make ruffle and individually attach to each petal with damp brush. For draped effect, position sides of ruffles 1 1/2 in. from cake bottom in corners of each petal and center of ruffles 1 in. from bottom. With royal icing and tip 3, attach flowers to top edge of ruffles and add dots on ruffles.