In advance, tint 12 oz. of fondant red and knead in 1/4 teaspoon of gum-tex. Roll out to 16 in. thickness. Use pattern to cut out leaves. Vein leaves with veining tool from kit. Cut card stock 7 in. x 10 in. long and fold in half. Fold ends down 1 1/2 in. Dust with cornstarch. Dry 5 leaves on folded card stock and dry 5 flat.
Bake and cool cake. Ice smooth. Pipe a tip 7 bead bottom border on cake. Brush leaves with red pearl dust mixed with clear vanilla and brush on vein lines. Lay flat leaves on cake one at each point. Tint buttercream red and attach folded leaves between star points. Tint 1 oz. of fondant yellow and roll 7-1/2 in. balls. Brush balls with damp brush, roll in yellow sugars and attach to center of cake.
Darling duos of fondant daisies cleverly inlaid add an artistic flourish on this fondant cake. Want to learn more about fondant decorating techniques? Try a Wilton Method Class on Craftsy and see how fun and easy it is to cut and mold fondant to top your own tasty sweet treats!