Make flowers at least one week in advance. Use carnation cutters and directions from Floral Collection Flower Making Set to make the following gum paste flowers: 30 large roses, 60 medium roses, 14 small roses, 150 stephanotis. To make flowers, mix gum paste 1 can at a time as needed. Make 30 bases for large roses (7/8 in. wide x 1 in. high), 60 bases for medium roses (3/4 in. wide x 7/8 in. high) and 14 bases for small roses (1/2 in. wide x 3/4 in. high). Let dry overnight.

For large roses, use large carnation cutters to cut petals. Assemble following roses directions on page 16 of set instruction booklet. (Hint: Make roses, one layer at a time, and let dry overnight. Wrap strip of tissue around petals to keep in position. Place on cookie sheet to dry.) Use small carnation cutter and follow same process for medium and small roses.

For stephanotis, follow instructions on page 34 of set booklet, steps 1-6 only. Use stephanotis cutter and toothpicks instead of wire. Let dry.

Bake and cool 2-layer cakes. For 18 in. cake, you will need to bake four half layers, each 2 in. deep, to make a 4 in. high cake.

Prepare cakes for stacked construction. Prepare for rolled fondant by lightly icing with buttercream. Cover cakes with rolled fondant, smooth with Easy-Glide Smoothers.

Using toothpick, trace Lacy Blossom Pattern starting 1 inch from bottom of cakes. Pipe pattern with tip 1 beads. Pipe tip 7 bead bottom border on all cakes.

Attach 18 large roses with buttercream, beginning on bottom tier. Insert stephanotis between roses.

Attach medium roses to 10 in. and 14 in. tiers and small roses to 6 in. tier. Attach remaining large roses and insert stephanotis on top of 6 in. tier.

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