In advance, make flowers. Use punch and largest Layered Flowers Cutting Insert to cut three flowers from Bright Pink Sugar Sheets! Press flowers into large flower forming cups.
Use punch and Layered Flowers Cutting Insert from Light Yellow Sugar Sheets smallest flower cutter from set to cut 3 flowers from Light Yellow Sugar Sheets! for flower centers. Brush back of yellow flowers with brush dipped in piping gel and attach to large flowers. Set aside to dry for 30 to 45 minutes.
Bake and cool two-layer 6 in. and 8 in. cakes. Place on foil-wrapped cake board. Ice smooth with white buttercream icing. Prepare for stacked construction. Use ruler to mark 2 in. up from bottom edges of cakes.
Using Border Punch and Flower Chain Border Cutting Insert, cut chain from Bright Pink Sugar Sheets! Cut between flowers for four flowers. On 6 in. cake, place flower in of cake side center and one flower on both sides, 2 in. apart. Repeat process on all four sides.
Use Rotary Cutter to cut a strip 1/2 in. wide from long sides of Bright Pink Sugar Sheets! Cut strip into 1 1/2 in. pieces. Bend strips slightly to fit between flowers and around corners (total of 12 flowers and 12 strips).
On 8 in. cake, repeat same process as 6 in. cake, except there will be four flowers per side. (A flower will be on each corner for a total of 16 flowers and 16 strips.)
Create flower centers from White Sugars Sheets! and Flower Chain Border Cutter Insert. Cut a strip 1/2 in wide along long side of sheet. Punch only centers from insert. Attach to flowers with piping gel.
Use Rotary Cutter to cut 1/2 in. wide strips from long side of Light Pink Sugar Sheets! Attach strips to top and bottom borders of cakes with piping gel. Trim as needed.
Pipe a tip 12 mound of white buttercream icing on top of cake and position flowers.