Make daisies, leaves and calyxes. For four cakes, each with four to five daisies and eight to 10 leaves, tint 2 oz. lemon yellow/ golden yellow combination (for yellow) and 3 oz. moss green/brown combination (for green); reserve 5 oz. white. Use cutters and instructions from gum paste flower cutter set to make daisies and small rose leaves.
1 DAY IN ADVANCE
Prepare yellow sponge cake and buttercream icing following recipe directions. Bake and cool 10 1/2 in. x 15 in. cake in jelly roll pan for every four treats needed. Use knife to level to 1 in. high. Use knife to cut into four sections, each 3 1/3 in. wide x 5 1/4 in. long. Use spatula to spread each piece with icing. Roll up tightly to form vase, starting at long end.
Cut a cake board circle to match diameter of vase. Use tip 3 to pipe a spiral of icing on circle; secure upright vase. Use spatula to lightly ice vase.
Wrap vase. Use 9 in. fondant roller with pink guide rings to roll out white fondant 1/16 in. thick. Use fondant trimmer to cut strips, 1/4 in. x 12 in. Beginning at bottom, wrap a horizontal strip around base of vase, trimming ends as needed. Continue moving up vase adding additional strips, overlapping strips slightly. Last strip should fold over top edge of vase.
Brush vase with white Pearl Dust. Use dots of piping gel to attach vertical row of three white Sugar Pearls to front of vase.
Assemble bouquet. Use florist tape to wrap together one leaf with one daisy. Wrap five or six extra leaves with tape. Insert into flower spike, trimming wires as needed.
Insert spike into top center of cake roll. Arrange flowers and leaves as desired.