Make Color Flow petals and centers three days in advance.* Prepare Color Flow icing following recipe directions. Tape patterns onto cake circle. Cover with parchment paper. Use tip 3 and full-strength Color Flow icing in parchment bag to outline petals and centers.
Use thinned Color Flow icing in a cut parchment bag to flow in petals and centers. You will need to make enough for 19 flowers, each with six petals and one center. Make extras to allow for breakage and let dry 48 hours on parchment paper-covered boards.
Paint petals and centers one day in advance. Use brush and white Pearl Dust/lemon extract mixture to paint petals and centers. Let dry 10 to 15 minutes.
Make cakes two days in advance. Prepare batter following recipe directions. Bake and cool 6 in., 8 in. and 10 in. round cakes. Cakes are 5 in. high (two layers, 2 1/2 in. high). Place cakes on cake circles.
Complete cakes one day in advance. Prepare buttercream icing following recipe directions. Use spatula to ice cakes smooth. Reserve remaining icing. Prepare cakes for stacked construction.
Use cake dividing chart to divide 6 in. cake into fifths, 8 in. cake into sixths and 10 in. cake into eighths. Use tip 3 and dots of buttercream icing to attach a flower center at each division mark, halfway up on each cake side. Attach six petals around each center, 1/4 in. from flower center and 1/2 in. apart.
Use tip 3 and buttercream icing to pipe bead bottom borders on all cakes.
+The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.
*Be sure to allow at least 48 hours for stand-alone Color Flow decorations to dry.