At least 1 day in advance: Make bow loops. Tint 1 oz. fondant rose for each cake. Roll out 1/16 in. thick. Using straight-edge wheel of Cutter/Embosser, cut a 1/2 x 3 in. long strip for each loop. Press ends together and let dry overnight on sides on cornstarch-dusted board. For knot, cut a 1/2 x 1 3/4 in. long rose strip; wrap around ends of 2 loops, then brush strip ends with water. Pinch ends together to secure. Reserve remaining rose fondant for cake top.