Bake and cool two 2 1/2 in. high layers to make a 5 in. high cake. Prepare cake for rolled fondant by lightly icing with buttercream.
Cover cake with white fondant; smooth.
For easier handling, divide cake into 6ths. Roll blue pastel fondant 1/8 in. thin cut in 6 strips, approximately 2 1/4 to 2 1/2 in. wide and attach between markings with damp brush. Trim excess where edges meet and smooth together.
Cut 2 in. wide x 1/8 in. thick yellow strips, one at a time, imprint zigzag line with wavy-edge wheel of Cutter/Embosser and attach over seam with damp brush.
Cut 3/4 in. wide x 1/8 in. thick pastel green strips, one at a time, and imprint lattice effect with straight-edge wheel of Cutter/Embosser.
Attach to center of each yellow strip with damp brush; trim off excess at top and bottom.
Use Brush-On Color and stamps to stamp flowers and leaves on cake side; paint stems on flowers.
For grass, roll out primary green fondant 1/8 in. thick and cut strips for each section, 3/4 in. high to the width of each section.
Use scissors to cut blades of grass, cutting from top of strips 2/3 of the way down. Attach with damp brush
Make another shorter grass strip for front of each section; attach with damp brush to first layer of grass.
Separate blades of grass. Roll 1/2 in. fondant balls for top border and 3/8 in. fondant balls for bottom border; attach with damp brush.
Add small fondant balls to centers of flowers, slightly flatten and attach with damp brush.
Speed up the decorating process with a few nifty tools. Use our Decorating Comb to create narrow or wide ridges in iced surfaces and a Decorator Dessert Pro® to apply icing in interesting ways and shapes.