Baroque Mold to mold approximately 21 strips of
chocolate fondant beads to fit all cake sides. Attach
over seams using damp brush. Use Global Mold to
make light brown paisley designs. Make 40 for top,
80 for middle and 100 for bottom tier; attach. Use
melted light cocoa candy in cut parchment bag
to pipe dots onto outside border of designs. Paint
beads with Chocolate Brown Color Dust.
Stack cakes. Secure flowers in spike
using bits of fondant; insert spike.
** The smallest tier is often saved for the first anniversary. The number of
servings given does not include the smallest tier.