At least a week in advance: Make 66 full-bloom gum paste roses.

Also in advance: Make gum paste flowers. Roll out gum paste 3/16 in. thick. Use Flower Making Set to cut 260 small flowers with apple blossom cutter and 260 large flowers with pansy cutter. Let dry on waxed paper-covered board dusted with cornstarch. Attach Sugar Pearl centers using tip 2 dot of royal icing. Let dry.

Finally in advance: Prepare and decorate stand. Secure pillars to plates using royal icing; let dry. Attach and decorate one 13 in. length of ribbon at a time. Tape 1 end of ribbon to top of top plate and other end under bottom plate (raise plate by setting stand on an 8 in. cake pan or circle). Use tip 4 dots of royal icing to attach gum paste flowers, beginning with a large flower and alternating large and small flowers as you go. Attach next ribbon as above, leaving about 1/2 in. between ribbons and beginning with a small flower this time. Repeat as needed to complete circle. Let dry.

Bake and cool 2-layer cakes. Prepare and cover with 78 oz. tinted rolled fondant. Prepare for Stacked Construction. Roll 1/4 in. diameter ropes; use damp brush to attach around base of each cake. Position roses around 6 in. and 8 in. tiers.

At reception: Stack cakes on stand. Position roses around 10 in. tier, trimming toothpicks as needed. Position ornament.?


? Always place a separator plate, or cake board cut to fit, on the cake where you position any figurine or topper. This protects both the cake and your keepsake. For extra stability, secure your figurine to the plate with double-stick craft tape.