Decorate each table at the wedding or special event with a cake centerpiece!
Roll out fondant and cut out two small 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. Roll out white fondant and brush lightly with water. Apply 6 shimmer ribbon strips. Use a pastry cutter to cut around strips and cut each strip in half. That should make 12- 1" x 5" pieces. Use a small amount of water on back side of one end to attach ends and form loop. Allow loops to dry on their side overnight. Once dry pipe pink royal icing trim on both edges of loops. Allow to dry until hard.
Cover cake with white rolled fondant. Mark the middle of the tier and brush a small amount of water all the way around the cake. Apply edible ribbon, taking care to keep level. Pipe ball trim border with pink buttercream around bottom edge. Use small amount of buttercream to attach dry monogram disks in the middle of the ribbon one on each side. Make mound of buttercream on top of cake and arrange loops to form a bow. Spray entire cake with pearl spray.