In advance: Prepare board. Cut two cake boards 1/4 in. larger than pan on all sides. Tint 36 oz. fondant rose. Prepare and cover board with 30 oz. rose fondant.

Bake and cool cake. Place on board. Prepare and cover cake with white fondant.

Using reserved rose fondant and macrame mold, make four quilted border strips. Brush with Pearl Dust and attach to cake top with damp brush, trimming as needed. Using white fondant and macrame mold, make eight rope strips; attach around edge of rose cross with damp brush, trimming as needed.

Using white fondant and macrame mold, make five fans and one large ring. Attach at center of rose cross, in flower formation, with damp brush. Using white fondant and macrame mold, make eight rope strips; attach for bottom border with damp brush.