At least 1 day in advance: Using pan as pattern, cut cake base from double-thick cake boards, making base 1 in. larger than pan on all sides. Wrap base with foil and lightly brush with piping gel. Tint 24 oz. fondant blue; roll out 1/8 in. thick. Cover board with fondant; smooth with Fondant Smoother.
Ice cake top smooth in blue and sides 1/2 in. thick in white buttercream. Comb sides with small-tooth edge of comb.
For page borders, roll out white fondant 1/8 in. thick; cut 1/2 in. wide strips and position around page edges.
For center binding, cut 1 in. wide fondant strip; position at center.
For message and chalice areas, cut two 8 x 4 1/2 in. wide fondant rectangles; position at center of each page. Cut chalice and host using trophy and smallest round cutters from set; trim handles from trophy and position on cake.
Using tip 1, outline chalice base and print letters on host. Add tip 2 scrolls and dots on chalice. Imprint message on right page using message press; outline with tip 2.
For background of both pages, pipe tip 2 scrolls with tip 349 leaves. Pipe tip 7 ball bottom border.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.