Several days before decorating cake, make white royal icing roses. To duplicate photographed cake, make 14 tip 104 roses with tip 10 bases, 14 tip 102 roses with tip 8 bases and 12 tip 103 roses with tip 10 bases. Let dry completely. Make extras to allow for breakage.
Make the following white royal icing drop flowers on waxed paper covered cake boards. To duplicate photographed cake, make the following flowers: 25 tip 2D, 50 tip 129 and 100 tip 224; add tip 3 icing centers. Let dry completely. Make extras to allow for breakage.
Dust dried flowers with Gold Pearl Dust.
Bake and cool 2-layer 6 in. and 10 in. round cakes. Stack cooled small cake layers on same size cake circle. Stack cooled large cake layers on cake base. Prepare for fondant by lightly icing with buttercream. Prepare for stacked construction.
Roll out fondant 1/8 in. thick; cover each cake with fondant. Lightly roll the Cutter/Embosser wheel over fondant on cake to create parallel lines. Using a ruler and a straight edge to guide your wheel and to space the lines evenly. Roll the wheel in the opposite direction to create a diamond quilted pattern. Stack 6 in. cake on top of 10 in. cake, slightly off center.
Attach flowers to cake with tip 3 dots of icing or fondant adhesive. Fill in tip 352 leaves around flowers.