Make layered cake. Prepare batter following recipe directions. Bake and cool three 6 in. cake layers. Prepare buttercream icing following recipe directions. Level, fill and stack layers on cake circle for 3-layer cake, 6 in. high. Use spatula and icing to ice cake lightly.
Cover cake in fondant. Tint 24 oz. fondant blue and 4 oz. marsala shade. Use 20 in. fondant roller with orange guide rings to roll out blue fondant 1/8 in. thick. Cover cake with blue fondant.
Cut out fondant circles. Use 9 in. fondant roller with pink guide rings to roll out marsala fondant 1/16 in. thick.
Use narrow end of tip 8 to cut out 18 circles, narrow end of tip 10 to cut out 23 circles, narrow end of tip 12 to cut out 29 circles, narrow end of tip 2A to cut out 22 circles, narrow end of tip 1A to cut out 22 circles, wide end of tip 12 to cut out 22 circles, wide end of tip 2A to cut 18 circles and wide end of tip 1A to cut out 13 circles.
Place all circles under flap of storage board until ready to use.
Decorate cake. Use wide end of tip 1A to lightly imprint circle on cake 1 in. from bottom. Use damp brush to attach tip 8 circles on imprint. Use damp brush to attach tip 10 circles around first row, leaving 1/4 in. space.
Continue attaching gradually bigger fondant circles, leaving 1/4 in. between lines. Trim fondant circles at top and bottom edges of cake.