Make cake. Prepare batter following recipe directions. Bake and cool two 6 in. cake layers. Prepare buttercream icing following recipe directions. Prepare, fill and stack cakes on cake circle for 2-layer cake, 6 in. high. Use 13 in. angled spatula and icing to ice cake smooth. Reserve remaining icing.

Tint fondant. Tint fondant 2 oz. each green, violet and blue. Tint 3 oz. fondant each dark orange, yellow and red. For light orange, knead 1 oz. yellow into 1 1/8 in. ball of dark orange. For pink, knead 1/2 oz. red into 2 oz. white.

Make violet, red and dark orange fondant flower pieces. Use fondant roller with pink guide rings to roll out violet, red and dark orange fondant, separately to 1/16 in. thick. Use heart cut-out from set to cut out heart. Move heart cut-out down 5/8 in. below top of heart and cut again. Move heart cut-out down again, and cut. Repeat step to cut two more petal shapes to complete flower shape. Repeat as needed to make six flowers for each color. Store petals under flap on storage board.

Make blue, pink and yellow fondant flower pieces. Use fondant roller with pink guide rings to roll out blue, pink and yellow fondant, separately, 1/16 in. thick. Use Swiss dot pattern from set to imprint pattern on tinted fondant. Use heart cut-out from set to cut out heart. Move heart cut-out down 3/8 in. below top of heart and cut again. Move heart cut-out down again, and cut. Repeat step to cut two more petal shapes to complete flower shape. Repeat as needed to make six flowers in each color. Store petals under flap on storage board.

Make peach flowers and green leaves. Use fondant roller with pink guide rings to roll out peach fondant 1/16 in. thick. Use Swiss dot pattern from set to imprint pattern on fondant. Use fleur-de-lis cut-out from set to cut out shape. Move cut-out ½ in. down and cut again. Cut three cutouts per flower. You will need six flowers.

To assemble flower, use a damp brush to attach so edges of cutouts meet together. Use edge of 9 in. angled spatula to indent center. Place flowers under flap on storage board.

For leaves, use fondant roller with pink guide rings to roll out green fondant 1/16 in. thick. Use fleur-de-lis cut-out cut-out from set to cut out shape following steps used for peach flower. Do not attach pieces. Place leaves under flap on storage board. Reserve remaining green fondant.

Decorate cake. Use tip 5, a cut disposable decorating bag and reserved icing to attach violet, red and dark orange flower pieces so tips are touching. Use a damp brush to attach front heart flower pieces (blue over violet, pink over red, and yellow over dark orange), overlapping ends slightly. Arrange flowers randomly on side of cake and on top of cake.

Use tip 5, a cut disposable decorating bag and icing to pipe a dot to attach peach fleur-de-lis pieces in a triangle and to attach green fleur-de-lis pieces above peach flowers.

Use fondant roller with pink guide rings to roll out reserved green fondant 1/16 in. thick. Use wide end of tip 5 to cut circles. Use icing to attach circles to larger flower centers.

Use tip 5, a cut disposable decorating bag and icing to pipe the bead border.