instructions
In advance: Make pastel flowers for cake topper: cut 20 each using medium and small Flower Cut-Outs.
With damp brush, attach small flowers to center of medium flowers.
Roll small balls for centers and attach. Let dry in small flower formers dusted with cornstarch.
Prepare 2-layer round cakes for stacked construction and position on cake base.
Cover round cakes and a mini ball cake for topper with rolled fondant.
For cake sides, cut flowers with Cut-Outs: 15 large white, 35 medium white, 15 medium colored, 50 small colored.
Attach flowers to cake as each is made, attaching smaller size flowers to centers of each flower.
Roll small balls for centers and attach. Cut 200 leaves using small Leaf Cut-Out; imprint veins with straight-edge wheel from Cutter/Embosser.
Attach topper flowers and all leaves with buttercream.