In advance, make fondant curlicues. Add 1/2 teaspoon of Gum-Tex to 6 oz. rolled fondant. Divide into 1 oz. portions and tint each yellow, green, blue, orange, rose and violet. Make two curlicues of each color. Reserve remaining fondant.
Individually prepare three boxes white cake mix following package instructions. In one portion of batter, gently stir in Leaf Green Icing Color to desired shade. (Use clean toothpicks to transfer color from jar to batter.) Repeat with Rose and Lemon Yellow Icing Colors to second and third portions.
For bottom layer, place Batter Dividing Ring in the first prepared pan. Pour rose-colored batter in outer section, yellow-colored batter in middle section and green-colored batter in center. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.
For middle layer, place clean ring in third prepared pan. Pour yellow-colored batter in outer section, green-colored batter in middle section and rose-colored batter in center. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.
For top layer, place clean ring in second prepared pan. Pour green-colored batter in outer section, rose-colored batter in middle section and yellow-colored batter in center. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. DO NOT PUT RING IN OVEN.
Bake and cool cakes following mix directions. Prepare icing. Stack and position cake on foil-wrapped cake circle. Ice cake smooth with icing and spatula.
Using tip 3 and icing, attach jumbo and spring confetti on sides and top of cake.
Roll out fondant balls, 1/2 in. dia., with reserved fondant; attach to bottom border with tip 3 and dots of icing.
Using tip 3 and white icing, pipe a mound on cake top. Position fondant curlicues.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.