Serve each guest their own mini tiered cake!
Roll out fondant and cut out several flower shaped disks. Use a cutter to impress a monogram while the fondant is still soft. Allow to dry and harden over night. After they are dry, use a pink food marker to color in the impressed monogram. Spray with pearl spray.
Crumb coat cakes with buttercream icing. Cover mini tiered cake with one piece of fondant. Start by smoothing the top, then the sides of the top tier, then the top edges of the bottom tier and finally the sides of the bottom tier. Lightly brush bottom of each tier with water and apply edible shimmer ribbon to base of both tiers. Fill pastry bag fitted with #3 tip with white buttercream and pipe small border around base of both tiers. Spray with pearl spray and place monogram topper on base tier leaning against top tier.