Make blossom bouquet. You will need 58 to 60 blossoms for each treat. Use fondant roller with blue guide rings to roll out gum paste 1/16 in. thick. Position medium blossom ejector from kit and push down cutter. Lift up ejector with blossom inside and position over matching blossom size on impression strip. Press down plunger to create veining on top and bottom of blossom. Lift up ejector and press plunger to release blossom.

Use decorator brush to cover center of blossom with gum paste adhesive. Insert pearl stamen. Let blossoms dry 1 hour.

Use decorator brush to cover blossom with periwinkle blue Color Dust.

Hold 26 gauge wire around stamen ends and wrap in floral tape. Gather flowers in groups of four and wrap wires together with floral tape.

Make flower pot cakes. Prepare batter following recipe directions. Bake according to pan package directions. Cool in pan 10 minutes on cooling grid. Invert pan onto cooling grid and allow to cool completely upside down.

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.

Decorate flower pot. Use tip 2 and blue icing to pipe bead flowers,1 in. apart. Use tip 2 and blue icing to add vines and leaves in between flowers.

Assemble flower pot. Insert flower bouquets in flower spike. Place flower spike in middle of cake.