This cake is quite easy to make, but it is important to make the flowers ahead of time. The flowers are molded with white gum paste, using my Flower fun candy mold. To use the mold with gum paste, lightly spray the mold with a grease cooking spray, like Pam. Wipe the excess off the mold with a paper towel. Press gum paste into the cavities. Use excess gum paste to pull the flower from the mold. Allow the molded flowers to set overnight, or several days. When set, color with a black food color marker. When ready to decorate the cake, roll black fondant, texture with diamond scroll from my Floral texture mat set, then cut panels to fit on the sides of the top and bottom tier. Small white dots were piped using royal icing. A black royal icing border covers the seams of the black panels. The middle tier was covered with white rolled fondant. Piping gel was applied to the back of Damask edible image strips and placed around the side. Once the tiers are decorated, piping gel attach the flowers.