Roll white fondant very thin and cut primroses in assorted sizes and place on foam former to dry overnight.
Roll white and light purple fondant to desired thickness and cover cakes. Prepare cakes for stacking using dowel rods then stack.
Use piping gel to attach 4MM pearls to the bottom edge of the middle tier. Roll white fondant thin and cut lace pieces. Use flexible polyblade to cut bigger pieces in half or quarters to make smaller lace pieces. Attach pieces to cake using piping gel. Cut small flower blossoms and attach to cake then place edible pearls in center with piping gel. Attach pearls randomly to lace pieces with piping gel. To finish, use stiff royal icing to attach primrose to cake and use piping gel to attach pearls to centers of flowers.