Make cake. Prepare batter following recipe directions. Bake and cool cake. Cake is one-layer, 3 inches high. Place on cake board.
Cover cake with fondant. Prepare cake for rolled fondant. Use 20 in. fondant roller with orange guide rings to roll out 24 oz. white fondant 1/8 in. thick. Cover cake with fondant. Reserve remaining fondant.
Decorate cake. Tint 1 oz. reserved fondant each light blue, dark blue, medium blue, light green and medium green. Tint 1/2 oz. reserved fondant each navy and dark green.
Use 9 in. fondant roller with purple guide rings to roll out tinted fondant, separately, 1/8 in. thick. Use round Cut-Outs to cut three large circles in different shades of blue, two large circles in different shades of green, one medium circle in blue shade and one medium circle in green shade.
Use medium Cut-Outs to cut center out of large circles. Replace center of large circle with medium fondant circle in another shade of the same color to create fondant inlay.
Use small Cut-outs to cut center of medium circle. Replace medium circle center with small circle in another shade of the same color to create fondant inlay.
Use wide end of tip 12 to cut 10 dots in various colors. Use narrow end of tip 2A to cut five dots in various colors.
Use damp brush to brush backs of circles and dots. Attach to top of cake.