Bake, cool and fill cake following pan directions. Place cake on foil-wrapped cake board. Ice smooth in rose buttercream. Using Cake Dividing Set, divide cake into eighths. With toothpick, mark scallops 1 1/2 in. deep. Insert roses at markings. Using tweezers, position Sugar Pearls 1 in. apart on cake top and above roses, securing with piping gel.