Prepare decorating bag with juniper green icing; cut medium hole in tip. Roughly pipe top of cake with green icing, varying texture and pressure throughout.
Prepare five decorating bags with tips 104, 3 and 12. For tip 104 bags, fill one with ivory and small parts light violet and light burgundy. Fill one with light violet and small parts ivory and light burgundy. Fill one with light burgundy and small parts light violet and ivory.
For tip 3 and 12 bags, fill randomly with aster mauve, burgundy, ivory, light violet and light burgundy icing. Set bag with tip 3 aside for later step.
Using tips 104 and 12, flower nail, flower making squares and flower templates, pipe 8 to 10 roses. Remove from nail and place directly on cake.
Prepare another decorating bag with tip 14 and ivory icing. Pipe groups of stars to fill in extra spaces between roses. Using reserved bag with tip 3, pipe dots on center of each star.
Prepare another decorating bag with tip 1M. Fill with ivory and light burgundy icing. Pipe stars to fill in extra spaces.
Prepare another decorating bag with tip 352. Fill with juniper green and moss green icing. Pipe leaves around flowers.