Tint gum paste pink with rose icing color. Roll 3/4 in. ball of pink gum paste. Make into 3/4 in. golf tee shape. Place flat side down on surface. Using Modeling Stick, roll out really thin round top from center "t" out. Use medium Round Cut-Out, cut base. Thin edges with veining tool.
Spread thin film of shortening on Roll & Cut Mat. Roll out a small piece of gum paste less than 1/16 in. thick. Cut 5 or 6 circles for each carnation using the medium Round Cut-Out. Place 1 circle on thin foam dusted with Dusting Pouch; place others under Practice Board flap. Holding small end of veining tool like a pencil, press heel down at edge of circle and starting about 1/4 in. from edge, pull towards you to thin and slightly form a ruffle. Continue to thin gum paste to create ragged carnation petal edge.
Brush center of Carnation Base with water or gum glue adhesive. Gently press 1 ruffled circle on top of base to attach — shape edges up. Repeat with other ruffled circles.
Ruffle edges of last gum paste circle. Fold into thirds and place in center of last petal circle. Mold petals up around center, if needed. Let flowers dry on cornstarch dusted cake boards.
Tint fondant using rose icing color. Bake and cool 2-layer 8 in. square cake. Stack cooled cake layers on foil-covered cake board. Prepare for fondant by lightly icing with buttercream. Roll out tinted fondant 1/8 in. thick. Cover cake; smooth.
Roll out remaining tinted fondant 1/8 in. thick. Cut 20 strips, 1/4 in. wide, in varying lengths. Attach strips to cake sides, 1 in. apart and onto top of cake. Attach Sugar Pearls to strips with gum glue adhesive. For bottom border, roll out pink fondant 1/8 in. thick; cut circles using smallest round Cut-Out. Roll into 3/8 in. diameter balls and attach for bottom border. Position carnations on cake top, securing with small pieces of pink fondant and gum glue adhesive.