Make layered cake. Prepare batter following recipe directions. Bake and cool two 8 in. cakes. Prepare buttercream icing following recipe directions. Prepare, fill and stack cakes for 2-layer cake, 5 in. high. Place cake circle. Use spatula and icing to ice cake lightly.

Cover cake with fondant. Tint fondant 36 oz. yellow and 2 oz. gray. Use fondant roller with orange guide rings to roll out yellow fondant 1/8 in. thick. Cover cake with yellow fondant. Reserve remaining yellow fondant.

Make gray fondant strip. Use fondant roller with blue guide rings to roll out gray fondant 1/16 in. thick. Use knife to cut strip, 1 3/4 in. x 5 in. On the right edge of strip, use medium daisy cut-out to cut one half of daisy, 3/4 in. from top. On the left edge of strip, use medium daisy cut-out to cut one half of daisy, 2 1/4 in. from top.

On right edge of strip, use straight edge of third largest (7/8 in. x 1 15/16 in.) leaf cut-out to cut 1/3 of leaf, 1 1/8 in., from bottom. On left edge of strip, use straight edge of smallest (1/2 in. x 1 in.) leaf cut-out to cut one half of leaf, 5/8 in., from bottom. Use damp brush to attach gray strip to cake.

Reserve cut daisy and leaf pieces.

Make daisies and leaves. Use fondant roller with blue guide rings to roll out white fondant 1/16 in. thick. Use medium daisy cut-out to cut one daisy. Use straight edge of third largest and smallest leaves cut-outs to cut leaves in white fondant. Use knife to cut daisy and leaves in half. Use damp brush to inlay daisy halves and leaf halves into gray strip. Use damp brush to attach reserved gray daisy halves and leaf pieces to cake.

Use fondant roller with blue guide rings to roll out remaining white fondant 1/16 in. thick. Use knife to cut one stem, 1/8 in. x 3 1/4 in., and one stem, 1/8 in. x 2 1/4 in. Use damp brush to attach stems to cake.

Roll two small balls of yellow fondant; attach to flower centers. Roll one yellow log, 1/16 in. x 2 in., for large leaf vein and one yellow log, 1/16 in. x 1 in., for small leaf vein. Use damp brush to attach veins to leaves.

Make yellow strips. Use cake dividing chart to divide cake into 16ths. Use fabric mold and yellow fondant to make 14 small flower border strips. Use knife to trim strips to 5 in. Use damp brush to attach yellow strips to cake at marks.