Cover cake base with fondant one day in advance. Tint 72 oz. fondant blue. Use fondant roller with orange guide rings to roll out blue fondant 1/8 in. thick. Cover base with blue fondant. Reserve remaining blue fondant.

Make layered cakes. Prepare batter following recipe directions. Bake and cool two 8 in. and two 12 in. cake layers. Prepare buttercream icing following recipe directions. Prepare, fill and stack 8 in. and 12 in. cakes on cake circles for 2-layer cakes, 4 in. high. Use spatula and icing to ice cakes lightly.

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

Make fondant lace pieces. Stack cakes on cake base. Use fondant and gum paste mold and blue fondant to mold fondant lace pieces according to package directions. For 12 in. tier, mold 28 in. fluted border, 4 large right vines,4 large left vines, 16 large flowers and 16 small flowers. For 8 in. tier, mold 4 large flowers 5 small flowers, 4 right scrolls, 4 left scrolls. Also mold an assortment of lace pieces to fill in sides of 8 in. cake and top of 12 in. cake.

Use damp brush to attach fondant lace pieces to cake. Use brush and white Pearl Dust edible accents/lemon extract mixture to paint fondant lace pieces.