Make fondant flowers two days in advance. Use fondant roller with blue guide rings to roll out white gum paste 1/16 in. thick. Use smallest rose cutter from gum paste flower cutter set to cut 10 petals. Use large ball tool from fondant set and foam to ruffle petal edges. Roll two balls, each 1/2 in. diameter and use damp brush to attach overlapping petals. Flatten gum paste balls slightly and use damp brush to attach to flower centers. Place in flower formers to dry, about 48 hours.

Cover cake base with fondant one day in advance. Use fondant roller with orange guide rings to roll out 14 oz. white fondant 1/8 in. thick. Cover base with white fondant. Reserve remaining white fondant.

Make layered cakes. Prepare batter following recipe directions. Bake and cool three 6 in. and three 8 in. cake layers. Prepare buttercream icing following recipe directions.

Prepare, fill and stack on cake circles 6 in. cakes for 3-layer cake, 5 in. high and 8 in. cakes for 3-layer cake, 5 in. high (trim one layer to 1 in. high). Use spatula and icing to ice cake lightly.

Cover cakes with fondant. Use fondant roller with orange guide rings to roll out white fondant 1/8 in. thick. Cover cakes with white fondant. Prepare cakes for stacked construction.

Decorate cake sides. Use fondant roller with orange guide rings to roll out white fondant 1/8 in. thick. Use pattern embosser with leopard pattern roller to imprint design on fondant. Use knife and sash patterns to cut two pieces for each layer, reversing one of each pattern to fit around cake. Use brush and piping gel to attach sash pieces to cake sides.

Decorate sashes. Use white and orchid pink Pearl Dust edible accents/lemon extract mixture and brush to paint outside leopard pattern. Begin at the top of the angle and work down, adding yellow Pearl Dust edible accents to increase yellow color on bottom of sash. Use brown icing color combo and brush to paint inside leopard pattern.

Decorate cake base. Use yellow Pearl Dust edible accents/lemon extract mixture to paint cake base. Let dry 20 to 30 minutes. Stack cakes on prepared cake base.

Decorate cake with flowers. Use yellow Pearl Dust edible accents and brush to paint flower petals. Use orchid pink Pearl Dust edible accent and brush to paint flower centers. Use thinned fondant adhesive and brush to attach flowers to cake.