Make layered cake. Prepare batter following recipe directions. Bake and cool two 6 in. cake layers. Prepare buttercream icing following recipe directions. Tint small portion light rose and majority light gray. Prepare, fill and stack cakes on cake circle for 2-layer cake, 4 in. high. Use spatula and gray icing to ice cake smooth.
Decorate cake. Tint fondant light rose. Use 9 in. fondant roller with pink guide rings to roll out fondant 1/16 in. thick. Use straight side of three smallest blossom cut-outs from set to cut flowers from light rose fondant. Use straight side of three smallest leaf cut-outs from set to cut leaves from light rose fondant. Use light pink icing in cut disposable decorating bag to attach flowers and leaves randomly on cake sides and top.
Use tip 2, a cut disposable decorating bag and the light rose icing to pipe lines between flowers and leaves, and to pipe dots for flower centers.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.