Two days in advance: Make flowers. Use gum paste to make three white tiger lilies without leaves following instructions in Gum Paste Flower Cutter Set. Paint with Chocolate Brown Color Dust.

Bake and cool 2-layer cakes, following pan directions, using firm-textured batter, such as pound cake. Assemble cakes on cut-to-fit cake boards. Lightly ice cakes smooth. Tint fondant light brown by adding 10-12 oz. chocolate fondant to 72 oz. white for desired shade. Cover top halves with light brown fondant. Trim at horizontal seams. Place cake board on top and flip so light brown is on bottom. Cover top halves with chocolate fondant, trimming at seams. Prepare cakes for Stacked Construction.

Use 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.

** The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.