Tint portion of the fondant dark rose; tine larger portion light pink. Roll out fondant 1/8 in. thick. Cut 4 light rose bow strips approximately 6 x 1 in; cut 1 strip 2 x 1 in. Cut 4 dark rose strips about 1/4 in. wide; attach to light rose strips with damp brush. Shape center and loops, sealing ends with a little water, if necessary. Allow loops to dry on cornstarch-dusted surface, supporting with crushed tissue inside, if necessary.
Bake and cool 2-layer 6-in. round and 10-in. square cakes. Stack cooled small cake layers on same size cake circle. Stack larger cake layers on foil-covered cake board cut to size. Prepare cakes for fondant by lightly icing with buttercream. Prepare larger cake for stacked construction.
Prepare Chocolate Rolled Fondant recipe. Cover cakes with chocolate fondant.
Roll out reserved light and dark rose fondant 1/8 in. thick. Cut six 18 x 1-1/2 in. light rose fondant strips and twelve 18 x 1/4-in. dark rose fondant strips. Arrange on large cake, attaching with damp brush. Trim off excess. Place round cake on large cake; add tip 3 rose buttercream dots on round cake. Attach bow pieces on top of cake using buttercream icing.