Make cake. Prepare batter following recipe directions. Bake and cool two 6 in. cake layers. Prepare buttercream icing following recipe directions. Level, fill and stack cakes on cake circles for 2-layer cake, 6 in. high. Use spatula and icing to ice cake smooth.

Tint fondant. Tint 1 oz. fondant each green and blue.

Cover cake with fondant. Use fondant roller with orange guide rings to roll out 37 oz. white fondant 1/8 in. thick. Cover cake with white fondant. Reserve remaining white fondant.

Make shapes. Use fondant roller with blue guide rings to roll out green, blue and 1 oz. reserved white fondant, separately, 1/16 in. thick. Use knife to cut out random geometric abstract shapes. Let dry on cornstarch-dusted surface, about 1 hour.

Use brush and gold Pearl Dust edible accents/lemon extract mixture to paint edges of white fondant pieces. Let dry, about 5 minutes.

Make stitch border. Use lace fondant and gum paste mold and remaining white fondant to mold three stitched border pieces. Use knife to cut to height of cake, about 6 in. Use brush and gold Pearl Dust edible accents/lemon extract mixture to paint stitched borders. Let dry, about 5 minutes.

Decorate cake. Prepare thinned fondant adhesive following recipe directions. Use brush and thinned fondant adhesive to attach fondant pieces, starting from the top to the bottom, overlapping each other and alternating colors. Make two rows, about 1/4 in. to 1/2 in. apart.

Use brush and thinned fondant adhesive to attach stitched border to fondant pieces.