Two days in advance, make fondant decorations. Tint 16 oz. fondant rose and add 1 teaspoon Gum-Tex.

Monogram: Roll out rose fondant 1/8 in. thick fondant and cut out letter. Let dry on cornstarch-dusted cake board. Attach lollipop sticks to back of letter using thinned fondant adhesive, leaving 3 in. of stick extending at bottom. Let dry.

Flowers: You will need 54 flowers. Roll fondant 1/16 in. thick; cut 5 large rose petals and a round using the large open end of tip 4 for each. Slightly ruffle edges of petals using stick on thin foam. Attach petals to round using damp brush. Roll a small ball of white fondant for center and attach. Dry in flower forming cups. Dust with white pearl dust when dry.

Bake 2-layer 3-in high cake, 23 yellow and 28 chocolate cupcakes. Position cake on foil-covered board.

Ice cake lightly in buttercream and cover in fondant.

Using rose buttercream icing, pipe tip 4 bead bottom border around cake. Pipe tip 2A white buttercream icing swirls on cupcake tops. Attach sugar pearls.

At Reception: Assemble Towering Tiers Cake and Dessert Stand following assembly instructions in package, using 8, 10, 12, 14 and 16 in. plates. Arrange cupcakes on stand; attach flowers to stand and cupcakes. Position cake on top of tier. Insert monogram in cake top and attach flowers using dots of icing. Cake is saved for first anniversary.