Roll out fondant 1/8 in. thick. Use patterns and straight-edge wheel of Cutter/Embosser to cut 12 triangles in each size. Brush backs with damp brush and attach to cake sides, aligning widest edge of triangles with top and bottom edges of cake. Roll out fondant 3/8 in. thick. Use wide end of tip 3 to cut 18 buttons. Brush tops with Pearl Dust; brush backs with damp brush and attach over triangle points. Attach royal icing dots around triangles using 5 dots on each edge on 9 in. cake, 6 dots on 12 in. and 7 dots on 15 in. Roll out fondant 1/8 in. thick. Use pattern to cut 6 center diamonds in each size. Brush backs with damp brush and attach, centering over corners.