In advance, make flowers. Using punch with Layered Flowers Cutting Insert Set, cut four large flowers from bright Pink Sugar Sheets!, four medium flowers from Light Pink Sugar Sheets!, nine medium flowers from Purple Sugar Sheets! and 13 small flowers from Light Yellow Sugar Sheets! Place flowers in Flower Forming Cups and Candy Melting Plates for 30 minutes to curve petals.
Bake and cool two-layer cake. Place on foil-wrapped cake circle. Ice smooth with yellow buttercream. Using tip 7 and buttercream, pipe a bead bottom border at base of cake.
Brush centers of bright pink flowers with piping gel. Attach light pink flowers to centers, pressing to secure. Brush light pink flowers with piping gel. Attach small yellow flowers to centers, pressing to secure. Brush centers of purple flowers with piping gel. Attach small yellow flowers to centers, pressing to secure.
Using punch with Leaf Cutting Insert, cut six leaves from Bright Green Sugar Sheets! Gently slide over dowel rod to curve. Use scissors to cut six vine tendrils from Bright Green Sugar Sheets! Attach flowers, leaves and tendrils to cake with piping gel.
Note: Combine lemon yellow with golden yellow icing color for yellow shown.