Decorate 8 in. cake.
Roll out remaining black fondant less than 1/16 in. thick. Use pattern to cut four scalloped strips, 26 in. long. Use ball tool to soften scalloped edge on medium foam. Use brush and piping gel to attach one strip to bottom edge of cake. Attach remaining strips in overlapping rows, approximately 1/2 in. apart.
For center strip, roll out remaining sand fondant 1/16 in. thick and cut a strip, 26 in. long x 1/2 in. wide. Attach to top edge of scalloped strips.
For flower, roll out blue fondant 1/16 in. thick. Use large rose cutter from set to cut flower. Use large ball tool to cup each petal on thick foam; turn flower over and cup center. Place flower in small flower forming cup dusted with cornstarch.
For flower center, use forget-me-not cutter from set to cut out shape. Use small ball tool to cup center on thick foam. Attach to center of large flower with damp brush. Roll a 1/8 in. ball of black fondant and attach to flower for center. Let dry 2 to 3 hours.
Use brush and thinned fondant adhesive to attach flower to cake side.