Cover flower pot with fondant. Prepare buttercream icing following recipe directions. Tint portion blue and reserve some white. Use spatula and white icing to lightly cover sides and bottom of flower pot.
Tint 6 oz. fondant yellow and 1/2 oz. green.
Use fondant roller with orange guide rings to roll out yellow fondant 1/8 in. thick. Turn cake upside down and cover bottom and sides of flowerpot. Smooth with fondant smoother. Use knife to trim top edges.
Turn cake right side up and use spatula and white icing to ice top smooth. Use fondant roller with blue guide rings to roll out green fondant 1/16 in. thick. Use knife to cut into circle and cover center of flower pot.