Make 50 drop flowers 1 day in advance. Prepare royal icing following recipe directions. Use tip 224, cut disposable decorating bag and icing to pipe drop flowers on parchment paper-covered cake board. Place white Sugar Pearl in center. Let dry overnight. Reserve remaining royal icing.

Use brush and bronze Pearl Dust edible accents/lemon extract mixture to paint flowers. Let dry, about 2 to 3 hours.

Make layered cakes. Prepare batter following recipe directions. Bake one 12 in. cake layer, three 10 in. cake layers, one 8 in. cake layer and three 6 in. cake layers. Cool cakes completely.

Prepare buttercream icing following recipe directions. Tint ivory. Level, fill and stack 10 in. cakes on cake circle, for a 3-layer cake, 6 in. high, and 6 in. cakes on cake circle, for a 3-layer cake, 6 in. high. Use spatula and white icing to ice both cakes fluffy. Prepare cakes for stacked construction.

Level 12 in. and 8 in. cakes on cake circles, for 1-layer cakes, 2 in. high. Use spatula to lightly ice layers.

Cover 12 in. and 8 in. cakes with fondant. Use 20 in. fondant roller with orange guide rings to roll out 36 oz. of fondant 1/8 in. thick. Cover 12 in. and 8 in cakes, separately, with fondant. Use brush and bronze Pearl Dust edible accents/lemon extract to paint fondant. Let dry, about 2 to 3 hours.

Make fondant bands for 10 in. and 6 in. cakes. Tint 16 oz. of white fondant brown. Use 20 in. fondant roller with orange guide rings to roll out brown fondant 1/8 in. thick. Use fondant trimmer to cut two strips, one 32 in. long x 4 in. wide, and one 19 in. long x 4 in. wide. Use burlap pattern roller to imprint design on both strips. Use fondant trimmer to cut each strip to 3 1/2 in. wide.

Use cake marker to mark 1 1/4 in. from bottom of 10 in. and 6 in. cakes. Use brush and piping gel to attach 32 in. long band around 10 in. layer cake and to attach 19 in. long band around 6 in. layer cake.

Pipe drop strings on fondant bands. Use cake marker to mark 1 in. from the top of the band every 1 1/4 in. around on both 10 in. and 6 in. layered cakes. Mark 1 1/12 in. from top of the band between previous row of markings for lowest point of drop string. Mark 2 in. from the top of the band between previous row of markings for lowest point of second row of strop strings. Use tip 3, cut disposable decorating bag with coupler and thinned reserved royal icing to pipe drop strings from marked points. Pipe second set of drops strings from center of previous drop strings.

Pipe additional designs on fondant bands. Use tip 1 and royal icing to pipe small scallops around bottom drop strings, triple loops above and below top drop strings, and two short lines between top drop string. Also, pipe small free hand 5-petal tear drop flowers in between top drop strings. Let dry, about 1 to 2 hours.

Use brush and bronze Pearl Dust edible accents/lemon extract mixture to paint royal icing piping on fondant bands.

Use tip 1 and royal icing to attach swirl drop flowers to points of top drop strings.

Decorate cake. Stack cakes. Use bronze Pearl Dust edible accent to coat white Sugar Pearls. Use piping gel in cut disposable decorating bag to attach Sugar Pearls to bottom of each layer.