2 days in advance, make flame. Tint 3 oz. fondant yellow and add 1/2 teaspoon Gum-Tex. Roll out 3/16 in. thick. Cut out flame using pattern; let dry on cornstarch-dusted cake board 24 hours. Brush fondant flame lightly with water and add yellow sugar. Let set. Thin fondant with a small amount of water and attach lollipop stick to back. Let set 24 hours.
Bake 5 1-layer rounds and cool. Place on cake boards cut to fit and prepare for fondant covering. Divide fondant into 12 oz. portions and tint rose, yellow, blue, green and violet with a little rose added.
Cover cakes with fondant. Dowel rod cakes and stack. Position 1 dowel rod through all 5 tiers. Roll out remaining tinted fondant 3/16 in. thick, set up cutter with zigzag wheel and 1/3 in. spacer. Cut 18 in. long strips and attach to cake tiers at seams with damp brush. Bottom border strip is cut in half horizontally.
Roll out white fondant 3/8 in. thick and cut smallest rounds. Attach to cake with damp brush. Insert flame into cake top.
Add subtle textures to fondant using our Fondant Ribbon Cutter/Embosser. This easy-to-use tool imprints elegant designs as it cuts fondant strips in a variety of widths and also imprints a beaded edge or textured striping. It's another great way to add a beautiful dimensional look to fondant cakes.