Bake and cool three cake layers, 2 in. high. Trim one layer to 1 in. to make 5 in. high cake. Place on foil-wrapped cake circle. Ice smooth with green buttercream.
Using punch with Large Flower Cutting Insert, cut six flowers each from Light Pink, Light Yellow and Light Blue Sugar Sheets! Outline petals using matching FoodWriter color.
Using punch with Small Circle Cutting Insert, cut six flower centers each from Light Pink, Light Yellow and Light Blue Sugar Sheets! Using matching FoodWriters, draw dots, "x" marks and lattice on centers. Attach centers to flowers using piping gel.
Using Rotary Cutter, cut six stems, 3 long x 1/4 in. wide, and six stems, 2 long x 1/4 in. wide, from Light Green Sugar Sheets! Alternate stem heights and attach 2 in. apart on cake using piping gel. Place flowers atop stems and attach with piping gel. Arrange flowers in a circle atop cake and attach with piping gel.
Using Rotary Cutter, cut two strips, 11 long x 3/4 in. wide, and one strip, 3 1/2 long x 3/4 in. wide, from Light Green Sugar Sheets! Use Fringing Technique, cutting 1/4 in. deep slits with scissors. Attach grass to bottom border with piping gel. Gently bend blades of grass away from cake.
Make Sugar Sheets! decorations personal?draw designs and mark messages in cool colors with FoodWriter® Edible Color Markers. FoodWriter markers are also great for tracing shapes on your Sugar Sheets! pieces, which helps make cutting precisely a breeze.