instructions
In advance: Prepare base board. Using cake corer as a guide, cut a hole in the center of 22 in. triple-thick cardboard.
Tint 96 oz. white fondant violet, using violet and rose icing colors. Cover prepared board with fondant and smooth with Easy-Glide Smoother. Reserve remaining violet fondant. Tint 48 oz. each of white fondant yellow, rose, blue and green. Roll out fondant colors 1/16 in. thick. Using violet fondant and alphabet cutters, cut 1 set of B-A-B-Y letters. Use shaped cookie
cutters to cut 7 stars, ducks, hearts and trains in assorted colors. Let all pieces dry on cornstarch-dusted board.
Prepare 8 cake boards for stacked cakes. Using cake corer, mark center of boards and cut out. Tape 2 boards together and wrap with foil. Prepare 8 solid boards for base cakes; tape 2 boards together and wrap with foil. Prepare eight 3-layer 6 in. cakes (two 2 in. and one 1 in. high to make 5 in. high cakes) for rolled fondant by lightly icing with buttercream. Cover with white fondant (approximately 30 oz. for each cake); smooth with Easy-Glide Smoother.
Using cake corer, cut center hole in 3 cakes. Insert dowel rods at corners of 4 base cakes where stacked cakes will rest. Roll out fondant colors 1/16 in. thick. For each cake side, cut four 3/4 x 6 in. long strips for borders. Trim to fit and attach with damp brush. Attach letters and cut-out designs with damp brush.
At reception, assemble cake. Position confetti sprinkle decorations, candle and balloons.