Tint all fondant light ivory. One day in advance, add 1 teaspoon Gum-Tex to 15 oz. fondant. Roll out 1/8 in. thick. Cut strips 1 in. x 6 in. for large roses and 1 in. x 4 in. for small roses. Dust Mini Muffin Pan cavities with cornstarch and position roses inside to dry. Make approximately 36 large and 40 small ribbon roses. Reserve remaining ivory fondant, tightly sealed, until ready to cover the cake.
Bake and cool 2-layer 8 in. square cake. Arrange cake on foil-wrapped cake board. Prepare cake to be covered with fondant by lightly icing with buttercream. Cover cake with fondant; smooth.
To make drapes, roll fondant 1/8 in. thick and cut into eight 3-1/2 x 4 in. strips. Form strips into pleats and attach to cake sides with damp brush or Fondant Adhesive. Brush flowers and drapes with Bronze Pearl Dust. Roll remaining fondant into ball and position on center of cake. Using icing and beginning at bottom of ball, attach large roses to ball and in between drapes on cake side. Attach small roses as bottom border with icing.