Make layered cake. Prepare batter following recipe directions. Bake and cool two 6 in. layers, each 3 in. high.

Prepare buttercream icing following recipe directions. Level, fill and stack cakes on foil-wrapped cake circle for a 2-layer cake, 6 in. high. Use spatula to lightly ice cake smooth.

Cover cake with fondant. Tint 36 oz. fondant pale green. Use 20 in. fondant roller with orange guide rings to roll out pale green fondant 1/8 in. thick. Cover cake with pale green fondant. Reserve remaining pale green fondant.

Make fondant flowers. Tint 7 oz. fondant dark green. For medium green, knead 2 oz. dark green into 2 oz. white. For light green, knead 1 oz. dark green into 3 oz. white fondant. You will use reserved pale green fondant for top two rows of flowers.

Use medium flower cavity of fondant mold to make 50 flowers each in dark green, medium green, light green and pale green. Use brush to attach two bottom rows of dark green flowers, 25 flowers in each row. Repeat to attach two rows in each shade, ending with pale green.