Make cakes. Prepare batter following recipe directions. Bake and cool 6 in. and 10 in. cakes. The 6 in. cake is two layers, 2 1/2 in. high. The 10 in. cake is one-layer, 3 in. high. Place 6 in. cake on cake circle.

Prepare buttercream icing following recipe directions. Use spatula and icing to ice cakes smooth. Prepare cakes for stacked construction.

Assemble and decorate cakes. Use tips 10, 103, flower nail and icing to pipe approximately 100 ribbon roses. Use flower lifter to place ribbon roses directly on cake, and position beginning at the bottom border of 10 in. cake and working your way up. About halfway up cake, use tips 7, 102, and icing to pipe approximately 117 ribbon roses and cover remainder of 10 in. cake. Use tips 7, 102 and icing to pipe approximately 15 ribbon roses to cover 6 in. cake at front; use tips 5, 101 and icing to pipe approximately 30 ribbon roses to cover 6 in. cake at front, curving to a point at top border. Use tip 102 and icing to pipe zigzags and lines between roses and at edges of point.

Use tip 10 to pipe a mound of icing on cake top. Use tips 7, 102 and icing to pipe approximately 18 ribbon roses and use flower lifter to place on icing mound. Use tip 102 to fill in areas between roses with zigzags.

Spray roses with Pearl Color Mist food color spray.

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