Bake and cool cakes. Prepare for
Stacked Construction. Prepare for rolled fondant. Cover cakes with fondant; smooth with Fondant Smoother. Immediately score sides with 45° quilting lines spaced 1/2 in. apart using straight-edge wheel of Cutter/Embosser. Stack cakes on foil-wrapped cake board, cut to fit. Using royal icing and tip 2, pipe dots on quilting lines; add bead bottom borders and let dry. Brush sides and borders with gold Pearl Dust. For bottom border, make about 50 ribbon roses. Roll out white fondant 1/8 in. thick; cut 5 x 3/4 in. strips for each rose. Dust roses with White Pearl Dust and attach to bottom border with icing. Add tip 3 message.