Make Shape-N-Amaze 3-D characters three days in advance. Use online directions to create the bride and groom cake toppers.
Make cakes. Prepare batter following recipe directions. Bake and cool 2-layer cakes according to pan package directions.
Cover cakes with fondant. Place 6 in. cake on cake circle and 8 in. cake on cake base. Prepare buttercream icing following recipe directions. Use spatula and icing to lightly ice cakes. Use fondant roller with orange guide rings to roll out 42 oz. white fondant 1/8 thick. Cover cakes with fondant. Prepare for stacked construction
Make swags. Tint 15 oz. of white fondant rose. Use fondant roller with orange guide rings to roll out 1/8 in. thick. Use third largest (3 1/4 in.) and smallest (2 1/2 in.) cutters from set to cut seven small and nine large flat scallops, each 3/4 in. wide. Roll a thin fondant log, 4 in. x 3/16 in., for small rolled scallops and 5 1/4 in. x 3/16 in. for large rolled scallops. Use damp brush to attach to flat scallops. Use piping gel to attach to sides of cake.
Make ribbon roses and border. Use fondant roller and orange guide rings to roll out remaining rose fondant 1/8 in. thick. Use fondant trimmer to cut strips, 6 in. x 1/2 in., and make ribbon roses. Use piping gel to attach roses between scallops. Use rose fondant and the baroque mold to make seven large pearl chains for borders. Use damp brush to attach chains to base of cakes.
A timeless and versatile technique, the ribbon rose can elevate the look of any cake or treat. Ribbon roses can be made in many sizes for variation. They can be used as simple cake decorations and also to dress up cupcakes.