In advance: Make 75 gum paste flowers (25 in each color) and 40 gum paste leaves.
Tint 96 oz. fondant Kelly Green; reserve 24 oz. white. Prepare 2-layer 13 x 9 7/8 in. cake
for rolled fondant, cover and smooth with Easy-Glide Smoother.
Cut foam core or double-thick cardboard 2 1/2 in. larger than cake;
cover with green fondant; smooth. Position cake. For overlay, roll out white fondant and use 16 1/2 x 12 3/8 in. pan, upside down, for pattern. Carefully cut with sharp knife. Cut scalloped edge using large C-scroll from press set, cutting as close to edge as possible; trim off excess. Position overlay on cake. Pipe tip 7 scroll design on edges. Pipe tip 3 alternating single and double drop strings beneath overlay scallops; add tip 2 dots at string points. Pipe tip 7 bead bottom border and position flowers and leaves. Write tip 4 message and position ornament, flowers and leaves.
The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate string work. Called a "drop" string because the line of piped icing is allowed to "drop" or fall, by itself, before reattaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.