Bake cake. Prepare cake batter following recipe instructions. Bake and cool three cake layers. Trim cakes to 2¼ in. high. Fill and stack for 7 in. high cake. Ice smooth.

Tint fondant. Divide 12 oz. fondant into 12 equal portions. Tint 1 oz. each light blue, dark blue, dark orange, medium yellow, light green, dark pink and medium purple using color combinations provided. Using Kelly Green icing color, tint 1 oz. fondant green. Using Sky Blue icing color, tint 1 oz. fondant light blue. Using Rose icing color, tint 1 oz. fondant rose. Using Red-Red icing color, tint 1 oz. fondant red. Combine Royal Blue and Black icing colors to get light and dark blue colors shown. Combine Orange and Red-Red icing colors to get dark orange color shown. Combine Lemon Yellow and Golden Yellow icing colors to get medium yellow color shown. Combine Moss Green, Lemon Yellow and Brown icing colors to get light green color shown. Combine Rose and Burgundy icing colors to get dark pink color shown. Combine Violet and Rose icing colors to get medium purple color shown. Reserve remaining 1 oz. fondant white.

To prevent drying, keep fondant wrapped in plastic wrap and sealed in reusable plastic bags when not in use.

Helpful Hint: If fondant becomes sticky when tinting, add small amount shortening.

Make fondant balls for monogram. Working with one color at a time, make 7 to 8 (1/4 in.) balls in each color.

Reserve remaining fondant.

Make monogram. Using hand-drawn template, outline letter on front of cake with toothpick. Use ¼ in. balls of fondant to fill in letter.

If there are any remaining ¼ balls, add them to reserved fondant of same color.

Make fondant balls for garland. Working with one color at a time, make as many 3/16 in. fondant balls as possible in each color.

Attach 3/16 in. balls in garland pattern around top of cake, alternating colors.