Bake and cool 6 in., 8 in. and 10 in. square cakes. Each cake is 6 in. high (three layers, 2 in. high). Prepare chocolate buttercream icing following recipe directions. Use spatula to ice smooth. Prepare cakes for stacked construction and position on base board.
1 DAY IN ADVANCE
3. Make fondant squares. Use 20 in. fondant roller with orange guide rings to roll out chocolate fondant 1/8 in thick. Use fondant trimmer to cut 76 squares, each 2 in. x 2 in. Paint squares with gold and bronze Pearl Dust/lemon extract mixture, using random brush strokes. Let dry 10 to 15 minutes. Use icing to attach squares to cake sides in three rows, leaving open areas to create a checkerboard pattern.
Make corner circles. Roll out remaining chocolate fondant 1/8 in. thick. Use smallestround Cut-Out to cut 192 circles. Paint circles with gold and bronze Pearl Dust/extract mixture. Let dry 10 to 15 minutes. Use icing to attach circles to square corners.
Decorate base board. Mix black icing color with lemon extract. Use brush to paint base board with curves and dots for leopard skin effect. Let dry.