In advance: Make the following chocolate-dipped truffles: 149 plain, 175 rolled in chopped walnuts and 202 topped with a swirl using melted white candy in cut parchment bag. Make 3/8 in. thick candy plaques in round pans: one each 8, 12 and 16 in., plus five 10 in. Refrigerate until firm, unmold. Make candy shell bowl 3/8 in. thick, in ball pan half. Refrigerate until firm; unmold.

Ice 2-layer 6, 10 and 14 in. cakes and five 8 in. cakes using Featherweight bag fitted with tip 789. Immediately use Icing Sculptor with U-shaped yellow blade to comb cake sides.

Position 6 and 10 in. cakes on same-size foil-wrapped circles; position 14 in. cake on 16 in. foil-wrapped plywood circle and position 8 in. cakes on triple-thick 10 in. foil-wrapped circles. Ice edges of circles around 8 and 14 in. cakes. Prepare cakes for stacked construction.

At reception: Top each 8 in. satellite cake with an 8 in. cake circle and a 10 in. candy plaque. Position satellite cakes around center craft block. Position 16 in. plywood circle and 14 in. cake on craft block; add 16 in. candy plaque on 14 in. circle, position 10 in. cake on 16 in. plaque, add 12 in. plaque on 10 in. circle, position 6 in. cake on 12 in. plaque, add 8 in. plaque on 6 in. cake, position candy shell bowl on 8 in. plaque.

Fill bowl with assorted truffles and position additional truffles on all satellite cake tops and around tiers. Position fresh roses between satellite cakes.

*Note: The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.

*Brand confectionery coating.