Prepare cake for rolled fondant by brushing with apricot glaze. Tint 3 packages of fondant as follows: 1 package green, 1/2 pk. yellow; divide remaining 1 1/2 packages. into 5ths and tint violet, rose, orange and blue; reserve 1/5 white. Using patterns, cut fondant panel pieces and attach to cake sections one at a time. Tape two cake circles together and cover with green fondant. Cut fondant strips in various colors, 1/8 in. wide by 11 in. long; attach to center and edges of each panel with brush dipped in water. Roll small fondant balls, 7 in each color, and attach with water to center strips. Cut orange fondant flowers using forget-me-not cutter from flower making set; attach to cake with water. Add tip 2 royal icing dot centers. Roll 3/4 in., 1/2 in. and 3/8 in. diameter white fondant balls and attach at bottom border. Fill center of cake with remaining fondant; insert flowers, leaves and scrolls on wires.