Make cake. Prepare batter following recipe directions. Bake and cool two 6 in. cake layers and two 8 in. cake layers. Prepare buttercream icing following recipe directions. Prepare, fill and stack cakes on cake boards for 2-layer cakes, 4 in. high. Use spatula and icing to ice cake smooth.
Cover cakes with fondant. Use fondant roller with orange guide rings to roll out white fondant 1/8 in. thick. Cover cakes with white fondant. Prepare for stacked construction. Stack cakes.
Make ovals. Tint 12 oz. fondant gray. Use fondant roller with blue guide rings to roll out gray fondant 1/16 in. thick. Use straight edge of third smallest (1 5/8 in.) and second smallest (1 1/4 in.) oval cut-outs to cut 104 ovals each. Use pink, blue and violet food color spray to randomly spray ovals. Let dry, about 5 minutes.
Use silver food color spray to over spray colored ovals. Let dry, about 5 minutes.
Decorate cake. Use damp brush to attach larger ovals to tiers and then smaller ovals to larger ones, bending slightly to create dimension.