Make ruffled ribbon rose one day in advance. Tint 4 oz. white fondant rose. Knead 1/4 teaspoon Gum-Tex into rose fondant. Make fondant ribbon rose using strips 1 in. wide x 8 in. long. After cutting each strip, use large ball tool from 10-pc. gum paste/fondant tool set and thin shaping foam to soften top edge of strip. Add additional strips as needed to make a ruffled ribbon rose 3 in. wide. Let dry 24 hours on cornstarch-dusted cake circle. Reserve remaining white fondant.
Make cake one day in advance. Prepare batter following recipe directions. Bake and cool cake. Cake is one-layer, 3 in. high. Place cake on same-size cake circle.
Cover cake in fondant. Prepare cake to cover with fondant. Use 20 in. fondant roller with orange guide rings to roll out fondant 1/8 in. thick. Cover cake with fondant. Reserve remaining fondant and icing.
Decorate cake. Use tip 4 and reserved white icing to pipe bead bottom border.
Tint 3 oz. white fondant each light and dark rose. Roll out rose fondant 1/8 in. thick. Use fondant trimmer to cut eight light rose and eight dark rose strips, 1/2 in. wide x 2 3/4 in. long. Trim V shape at one end. Use damp brush to attach strips to cake top, 1 1/2 in. apart at edge of cake. Use damp brush to attach ribbon rose to cake top.
A timeless and versatile technique, the ribbon rose can elevate the look of any cake or treat. Ribbon roses can be made in many sizes for variation. They can be used as simple cake decorations and also to dress up cupcakes.