In advance, make butterflies. Tint 2.5 oz. fondant of each color: yellow, violet, orange and rose. Add 1/8 teaspoon of Gum-Tex to 1 oz. of each color.
Roll out fondant to 1/8 in thick. Using punch set with butterfly insert, punch out one butterfly in each color. Lightly dust flower former with cornstarch and place butterflies in wave to dry overnight. Reserve remaining fondant.
Individually prepare 3 boxes of white cake mix following package instructions; divide batter into two portions. In one portion of batter, gently stir in Lemon Yellow Icing Color to desired shade. (Use clean toothpicks to transfer color from jar to batter.) Repeat with Rose Icing Color to color second portion.
For bottom layer, place Batter Dividing Ring in the first prepared pan. Pour yellow-colored batter in outer and center sections and rose-colored batter in middle section. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.
For top layer, repeat step 4 in second prepared pan. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.
For middle layer, place clean and dry ring in third prepared pan. Pour rose-colored batter in outer and center (smallest circle) sections and yellow-colored batter in the middle section. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. DO NOT PUT RING IN OVEN.
Bake and cool cake according to recipe directions. Prepare icing. Tint portions blue and green. Stack and position cake on foil-wrapped cake circle. Ice cake smooth with blue icing and spatula.
Make flowers. Roll out the remainder of the tinted fondant 1/8 in. thick and cut out two large flowers with largest flower Cut-Out, two medium flowers with medium flower Cut-Out, seven small flowers with smallest flower Cut-Out for each color. Let dry for about 1 hour.
Once flowers are dry, use matching edible color markers to outline petals and color circle for center on flowers.
Make leaves and stems. Tint 1.5 oz. of fondant green. Roll out 1/8 in. thick. Cut 12 strips, each 1/4 in. x 2 1/4 in., using rotary cutter. Cut six strips, each 1/8 in. x 1 3/4 in., with rotary cutter. Store in storage board. Cut 36 leaves using smallest leaf Cut-Out. Let dry 30 minutes. Use green edible color marker to draw veins on leaves.
Divide cake into sixths using Cake Dividing Chart. Attach two large and one medium flowers on sides of cake with icing. Add stems and leaves. Using green icing and tip 233, pipe grass bottom border. Position small flowers around the grass.
To complete butterflies, draw a design on wings with edible color markers. Roll out desired color fondant into a 1 1/2 in. log tapered at one end. With a damp brush, attach bodies to butterflies. Position butterflies on top of cake.
The delicate paper-like petals of the gum paste peony make a beautiful companion for the crepe-look buttercream piped ruffles on this tiered cake. Make the flower using Wilton Ready-To-Use Gum Paste and the cut-outs and flower-making instructions in the Peony Gum Paste Cut-Outs Set.