This capricious confection strikes a summery note, thanks to a hot-hued palette and flowery forms. Decorate a Dimensions Cascade Pan cake with fondant flowers shaped with the Floral Collection Flower Making Kit.
Approximately 1 week in advance, make fun flowers, leaves and scrolls: Tint 1/2 recipe of gum paste green; divide remaining recipe in thirds and tint rose, violet and yellow.
Make the following fun flowers: 2 solid rose blossoms, 1 lemon/rose blossom, 1 full-bloom solid yellow blossom and 2 violet daisies. Make 5 leaves: roll out green gum paste; and cut leaves using pattern and craft knife; let dry several days on cornstarch-dusted flower formers. Pipe tip 2 swirls on leaves with royal icing. Make 6 scrolls: Roll green logs, 1/4 in. diameter x 10 in. long; shape into scrolls and let dry on cornstarch-dusted waxed paper. Using hot glue, attach leaves to wire wrapped in florist tape; attach scrolls to 3 in. pieces of wire. Let dry.
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.