Prepare base board. Use knife and 13.5 in. x 9.8 in. oval pan as a guide to cut foamcore board in an oval, 1 in. larger than pan on all sides. Tint 24 oz. fondant light golden yellow. Cover board with fondant.
Make two flower toppers. Tint 12 oz. gum paste light golden yellow. Use 9 in. fondant roller with pink guide rings to roll out 1/16 in. thick. For each flower, use circle metal cutter to cut a circle for base. Place inside cornstarch-dusted sports ball pan half.
For first row of petals, use third largest (3 1/4 in.) cutter from hearts nesting plastic set to cut five hearts. Use gum glue adhesive to attach to circle base, overlapping around the circle. For second row, use fourth largest (2 1/2 in.) cutter from set to cut four hearts; attach as above. For third row, use fifth largest (1 3/4 in.) cutter from set to cut three hearts; attach. For flower center, use smallest cutter from set to cut five hearts; attach.
Position a crumpled paper napkin between petal rows to shape flowers as desired. Let dry overnight.
2 DAYS IN ADVANCE
Highlight base board. Use brush and gold Pearl Dust/lemon extract mixture to paint a border, 1 1/2 in. wide, around edge of board. Let dry.
Highlight flower topper. Paint edges of petals with gold Pearl Dust/lemon extract mixture and inner petal areas with red Color Dust/lemon extract mixture. Let dry.
Bake and cool 7.75 in. x 5.5 in. and 13.5 in. x 9.8 in. oval cakes. Each cake is 4 in. high (two 2 in. layers). Prepare buttercream icing following recipe directions. Tint a portion black for bottom border. Prepare and cover cakes with black fondant. Prepare cakes for stacked construction.
1 DAY IN ADVANCE
Make patterned squares. Roll out 8 oz. white fondant 1/16 in. thick. Use lace roller of pattern embosser to imprint pattern. Use knife to cut 130 squares, each 1 in. x 1 in. Cut 26 of the squares in half as diagonal triangles for top and bottom rows. Use damp brush to attach a diagonal row of squares, 1/16 in. apart, to sides of bottom cake. Start with a triangle at top, add four whole squares, diagonally from right side of triangle, then a triangle at bottom. Continue attaching diagonal rows around cake.
Paint squares. Prepare Color Dust/lemon extract mixtures in periwinkle blue, purple, deep pink, orange, goldenrod, lime green and spruce green. Starting with periwinkle blue, paint a section 2 1/2 in. to 3 in. wide, on patterned squares. Next, paint a section of purple, randomly overlapping some of the blue squares. Continue with sections of deep pink, orange, goldenrod, lime green and spruce green, overlapping the previous color for a gradually fading effect. Let dry.
Complete cake. Use tip 5 and reserved black icing to pipe bead bottom border on top cake. To secure flower topper, position a 1 in. ball of fondant on top of cake. Use damp brush to attach flowers.