At least 1 day ahead of time, using royal icing, make the following flowers: 7 Morning Glories using tips 103, 104, tip 1 lines, tip 2 dot centers on 1 5/8 in. lily nail; 12 Bluebells using tip 66 for petals and tip 2 for dot centers on 1 1/4 in. lily nail; 20 tip 131 peach drop flowers with tip 2 yellow dot centers and 15 tip 225 white drop flowers with tip 2 yellow dot centers. Let dry.
Tint fondant yellow; set aside 1/2 box of fondant for rope trim. Prepare and cover cake with rolled fondant; smooth with Easy-Glide Fondant Smoothers.
Roll remaining fondant into 1/4 in. diameter ropes.
Position cross rope on cake top; attach small balls of fondant at each end of rope.
Repeat same process for bottom border.
Attach flowers with royal icing; pipe tip 352 leaves.