Make statement flower 2 days in advance. Prepare gum glue adhesive following recipe directions. Tint gum paste marsala shade. Use fondant roller with pink guide rings to roll out gum paste 1/16 in. thick. Use straight side of round cut-out ?D? to cut out circle base. Set aside.
Use straight side of leaf cut-out ?B? to cut out 12 leaves. Place leaves under storage board flap until needed. Place leaf on thin fondant shaping foam. Use large ball tool from set to soften edges on wide end of leaf to form petal. Use thin modeling stick from set to imprint vein from narrow end to wide end of petal. Use brush to brush gum glue adhesive on narrow end of petal. Wrap narrow end of petal around point of thin modeling stick, about halfway up petal. Remove stick and attach petal to reserved circle, positioning about 1/2 in. of petal on the circle. Repeat to attach a total of 12 first row petals around the circle.
For second row, use straight side of leaf cut-out ?C? to cut 10 petals. Use above directions to attach on top and in between first row. For third row, use straight side of leaf cut-out ?D? to cut eight petals. Use above directions to shape petals and attach on top and in between second row. For fourth row, use straight side of leaf cut-out ?E? to cut six petals. Use above directions to shape petals and attach on top and in between third row. For fifth row, use straight side of leaf cut-out ?F? to cut three petals. Use above directions to shape petals and attach on top and in between fourth row.
Let flower dry overnight on flat surface.
Make layered cake. Prepare batter following recipe directions. Bake and cool three 6 in. cake layers. Prepare marsala 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 fluffy.
Decorate cake. Use reserved icing to attach flower to top edge of cake.