Cover the top of a 20-in. MDF board with blue fondant. Place an 11-in. cake round on top of the board, and cover with blue fondant.
Sheet pink fondant into a large circle. Use an 18-in. board as a template to cut a perfect circle of pink fondant.
Use a cutter to scallop the edges of the circle of pink fondant.
Brush the top of the 11-in. round cake with water, and place the scalloped circle of pink fondant on top. Gently smooth the pink fondant. You may need to trim the edges once it is on the cake.
Place a 6-in. cake round on top of the blue tier, and cover it with white fondant. Use the same method to cover the top tier with pink fondant as you used on the bottom tier.
Place three chopsticks or wooden dowels in the top tier of the cake. Poke holes in the bottom of ice cream cones, and slide the cones down the dowels to sit on top of the cake.
Use royal icing or buttercream to fill the cones with icing, then swirl the icing to look like a soft serve ice cream cone. Toss sprinkles on top.
Cut several ice cream cones in half. You will need six halves, and most likely will only get one half out of each cone due to breakage.
Fill the half cones with icing, and stick them to the side of the bottom tier. Evenly space the six half-cones around the base of the cake. Then, top the cones with icing swirled to look like soft serve cones.
Toss sprinkles on top of the cone halves, and remove the excess sprinkles from the cake tiers and board. Steam the cake to make it shiny.
Cut 1/2-in., 3/8-in. and 1/4-in. circles out of brown and green fondant. Place the dots randomly on the cake and board. Steaming the cake before hand helps the fondant dots to stick to the cake.
Wrap toothpicks with brown floral tape to create stems for cherries. Snap the toothpicks in half, and bend the tips slightly to create the curve of the stem.
Make cherries by rolling small balls of red fondant, and add the stems. Place one cherry on top of each ice cream cone.
Steam the cake again, and use tip No. 7 to pipe chocolate pearl borders at the base of each tier.
With a cut paper tube, drizzle fudge icing on top of each ice cream cone.
Write an appropriate message on a fondant plaque, and place it on the cake. Hot glue brown ribbon to the edge of the MDF board to finish the cake.
Fourth-generation baker Buddy Valastro, along with his mother and siblings, owns Carlo's Bakery in Hoboken, N.J. Valastro has been decorating since the age of 11, when he learned the craft from his father. His wedding cakes are regularly showcased in national bridal magazines and have been featured on several television shows, including The Sorpranos, The View and The Today Show. He specializes in rolled fondant cakes and gumpaste decorations.