This fondant cake is a lesson in complementary colors. The pure white lily petals and ruffled border stand out against the spring green fondant polka dots and sunny yellow flower centers for all the texture and beauty you could want!
In advance: Make flowers. Tint a portion of white gum paste yellow using neon color fondant. Roll out white gum paste less than 1/16 in. thick. Make at least 50 white calla lilies with yellow centers. Let dry and assemble following instructions.
Tint 24 oz. of white fondant spring green using primary color fondant. Place 2-layer cake on an 8 in. cake circle.
Prepare and cover cake with fondant; smooth with Fondant Smoother. Attach 8 in. board to a 10 in. foil-wrapped cake circle with icing. For ruffle border, roll out fondant/gum paste blend less than 1/16 in. thick. Cut strips using Straight Scallop Cutter. Working 1 strip at a time, use large veining tool to ruffle scalloped edge. Slide ruffles between 8 in. cake circle and 10 in. cake circle. To attach lilies, roll out green fondant 1/8 in. thick and cut into four 1/4 in strips. Attach a strip of fondant around top of cake, 1 1/2 in. from edge. Brush strip with gum glue adhesive and position over outer row of lilies. Brush bottom of another strip with gum glue adhesive and place over calyxes to secure. Repeat for each row of lilies. Roll out additional green fondant 1/8 in. thick. Cut circles using smallest round Cut-Out. Attach to cake sides with gum glue adhesive.