Two days in advance: Make fondant bow. Tint 18 oz. white fondant violet with a little rose; knead in 1/2 teaspoon Gum-Tex. Roll out 1/8 in. thick. For loops, cut two 41/2 x 1 in. strips, let dry following instructions. For bow center, cut a 21/4 x 1/2 in. strip. Form a loop, brushing ends with water to attach; let dry. Attach center to loops with melted candy. Set aside.
One day in advance: Make fondant flowers and dark green leaves for bouquet. Combine 19 oz. of pastel green with 6 oz. of white fondant to make light green used for 10 in. cake. Tint 5 oz. of this mixture dark green using Kelly Green icing color and knead in 1/2 teaspoon of Gum-Tex.
Prepare 1-layer 10 in. cake and 3-layer 6 in. cake (bake two 2 in. layers and one 1 in. layer to create a 5 in. high cake) for
stacked construction. Prepare cakes for fondant; cover and smooth with Easy-Glide Smoother.
For top cake, trim hidden pillar to 5 in. and insert into cake. Roll a 1/4 in. diameter log and attach around edge of pillar opening with damp brush. Roll out violet fondant 1/8 in. thick and cut 2 medium and 4 small flowers for each side of 6 in. cake using Cut-Outs. Roll small white fondant balls for centers and attach with damp brush. Attach flowers to cake with damp brush. Using Brush-On Color and round brush, paint stems, leaves and grass.
For bottom cake, roll out violet fondant 1/8 in. thick and cut 3/4 in. wide strips for bottom border; attach with damp brush, blending ends together. Cut two 4 in. long streamers, cut V-shapes in ends and attach with damp brush. Attach bow over streamers with melted candy. Insert a 1 in. ball of fondant in pillars to stabilize wired flowers. Insert flowers and leaves on wires in opening.
*Brand confectionery coating
**Note: Combine Violet with a little Rose for violet shown.