Three days in advance: Make flowers. You will need 23 large flowers. Make extras to allow for breakage. Mix 2 1/2 teaspoons Gum-Tex into 32 ounces fondant. Roll out fondant 1/16 in. thick, cut 6 petals for each flower using Medium Oval Cut Out?, thin edges of petals with ball tool on Shaping Foam. Place 3 petals into Standard Baking Cups, alternately arrange 3 petals between, brush ends with water to attach.

Roll a small ball of fondant 3/8 in. diameter and attach to flower center with damp brush. Let dry. Place 6 flowers in Mini Baking Cups to close flower slightly. Mix yellow pearl dust with a small amount of vanilla extract and brush flower center. Using dry white pearl dust, brush flowers petals.

Prepare boards and bake and cool, 2-layer (4 in. high) 6, 8, 10, 12, 14, 16 in. cakes for Towering Tier assembly following instruction in Towering Tiers Cake and Dessert Stand package, using 8, 10, 12, 14, 16 and 18 in. plates. Prepare tiers for fondant covering by lightly icing with buttercream.

Tint 300 oz. fondant blue to cover tiers. Tint 126 oz. lighter shade of blue and cover 14, 10 and 6 in. tiers.

Tint 40 oz. fondant dark blue. Roll out fondant 1/16 in. thick and use medium and small Leaf Cut-Outs and cut leaves. Cut 1/4 in. wide vines dark blue in varying lengths. Imprint all with veining tool. Attach vines to tiers with damp brush.

At reception: Assemble tiers, pipe tip 8 buttercream bead bottom border and attach flowers to tiers with stiff royal icing.