Bake and cool mini cakes. Tint fondant: 3 oz. per treat rose; reserve 1 oz. per treat white. Trim off bottom of cakes for 2 1/2 in. high skirt. Prepare and cover with 1/8 in. thick rolled fondant.
For torso, roll out rose 5/8 in. thick. Cut a 1 1/2 x 1 3/4 in. wide rectangle. Cut two slits for arms, 3/8 in. from each edge, 1 in. deep starting at bottom. Smooth and round fondant into shape; attach to skirt with fondant adhesive. Bend arms into position and attach to a 5/8 in. ball of white fondant. Insert head topper.
Pipe tip 1 vines around bottom of skirt. Roll out white fondant 1/8 in. thick. Cut 16 flowers using smallest blossom cutter from set. Attach 10 flowers to skirt; attach six to cover bouquet in her hands. Attach Sugar Pearl centers with dots of piping gel. Pipe lines where necklace will go with piping gel; attach Sugar Pearls. Roll out rose fondant 1/8 in. thick. Use pattern to cut crown. Circle and attach ends with damp brush. Use fondant adhesive to attach crown to head and Sugar Pearls to curved tips.