Roll white fondant very thin and use Whimsical Peony Cutters to cut the petals. Brush the center of the petals with piping gel and stack together in the foam drying mat. Use cotton balls to help hold the fondant petals up until dry to help give the flower motion. Allow flower to dry overnight. Use the 3mm pearls to make the flower center.
Roll pink fondant to desired thickness and cover 6" cake. Roll white fondant 1/4" thick and in a strip big enough to go around the circumference of the cake. Use the Wave Making Tool to texture the fondant. (The tool should be used used in a wavy, cross-over motion to attain the pictured texture.) Use pastry wheel to cut a straight edge along the bottom of the fondant strip. Cover the 9" cake, folding the top edge of the strip over the top of the cake. Use the flexible poly blade to cut out a circle big enough to place the 6" cake into on top of the cake. Stack the 6" cake on top of the 9" cake.
Mold plaques from white fondant and attach to sides of cake using piping gel. Fill parchment bag with thinned royal icing and pipe strings. Use tweezers to place 3mm pearls on plaques, securing them with piping gel. Use tweezer to place 4mm pearls onto the textured 9" cake, securing them with piping gel. Secure flower to top of cake with royal icing.