Cover cakes in champagne rolled fondant and brush cake with champagne luster dust using the mop brush. Prepare cakes for stacking and stack on chosen cake board or stand.
Roll white fondant to 1/8" thickness long enough to make strips to go around the circumference of the 6" and 12" cakes. Use the pastry wheel to make a straight bottom edge. Use the frill cutter to cut the top of the strip so the top of frill cutter is 3 1/2" from the bottom straight edge. Cut both strips this way. Once cut, attach to cakes using piping gel. Use eyelet cutters to cut-out patterns in fondant strips. Fill pastry bag fitted with tip #1 with royal icing and pipe outlines around eyelets, stitch lines on top of frill, and fancy details on strips.
Place edible pearls in small container or bag and spoon in a 1/4 teaspoon of luster dust. Shake well to coat pearls. Brush a strip of piping gel along the bottom of the 9" tier and attach pearls with tweezers. Continue until whole tier is covered in pearls.