2 days in advance: Make 13 gerbera daisies. Tint gum paste: 1/2 oz. light yellow, 4 oz. each rose, orange and dark yellow, 5 oz. lime green. Roll out all colors except light yellow 1/16 in. thick. Using cutter and instructions from flower cutter set, make three or four gerbera daisies in each color with light yellow centers. Attach sugar pearls to cover flower center with piping gel. Let dry. Make six stems using lollipop sticks painted with leaf green and lemon yellow icing color/lemon extract mixture. Let dry. Attach various color daisies to stems with melted candy. Let set.

Also: Make 26 curls. Combine 10 oz. gum paste with 10 oz. fondant; tint rose. Roll out 1/8 in. thick. Use rotary cutter to cut seven strips each, 1 in. x 8 1/2 in. and 1 in. x 6 1/2 in.; cut 12 strips, 1 in. x 7 1/2 in. Curl one end of strip so that 8 1/2 in. strips are 3 3/4 in. high, 7 1/2 in. strips are 3 in. high and 6 1/2 in. strips are 2 1/2 in. high. Stand on a long edge, support curls with facial tissue. Let dry on cornstarch-dusted surface.

Bake and cool 2-layer cakes. Ice smooth. Prepare for stacked construction.

Using rotary cutter, cut five strips, 4 in. high from long edge of zebra edible paper. Attach to cake sides with piping gel; trim if needed.

Attach seven daisies without stems to 6 in. cake side with melted candy; let set. Attach curls to 8 in. cake side with melted candy, positioning groups in ascending then descending heights.

At party: Insert daisies on stems in cake top, trimming and curving stems as needed.