Make layered cakes. Prepare batter following recipe directions. Bake and cool one 10 in. layer, 3 in. high and two 6 in. layers, 2 1/2 in. high. Prepare buttercream icing following recipe directions. Crown, fill and stack 6 in. layers for a 2-layer cake, 5 in. high.

Cover cakes with fondant. Use spatula and icing to lightly ice cakes. Cover cakes with 48 oz. white fondant. Reserve remaining fondant. Prepare cakes for stacked construction.

Paint 10 in. cake. In candy melting plate, mix teal and yellow icing colors, separately, with some water. Use small dusting brush to paint a circle for one flower, about 2 1/4 in. dia. Start at center of circle and paint brushstrokes out to edge for petals. Repeat painting petals around entire flower center. Repeat process to paint flowers from 1 3/4 in. to 3 1/4 in. dia. in yellow and teal to cover cake completely. Some flowers should run from top of cake over side. For every flower, use brush and white-white icing color to brush out highlights from center. Paint teal centers for yellow flowers and yellow centers for teal flowers.

Paint 6 in. cake. Use round brush and teal and yellow mixtures to paint five-petal flowers in a variety of sizes. In candy melting plate, mix Kelly green icing color with water. Use angled flat brush to paint green leaves. Use brush and white-white icing color to brush out from center on all flowers. Paint yellow flower centers teal. Paint teal flower centers yellow. Stack cakes.

Make bottom borders. Tint remaining fondant blue. Use 9 in. fondant roller with pink guide rings to roll out blue fondant 1/16 in. thick. For 10 in. cake, use knife to cut a strip, 3/8 in. x 30 in. Prepare thinned fondant adhesive following recipe directions. Use brush and thinned fondant adhesive to attach border strip to 10 in. cake. For 6 in. cake, cut a strip, 3/8 in. x 18 in. Use brush and thinned fondant adhesive to attach border strip to 6 in. cake.