Make feathers 1 day in advance. Use fondant roller with blue guide rings to roll out 1/2 oz. white fondant 1/16 in. thick. Use straight edge of second largest (1 1/16 in. x 2 3/8 in.) leaf cut-out to cut two leaves. Use knife to cut out a few random V?s to give feather-like appearance. Let dry overnight on parchment paper-covered board.
Make cake. Prepare batter following recipe directions. Bake and cool two 6 in. cake layers. Prepare buttercream icing following recipe directions. Tort, fill and stack cakes on cake circles for 2-layer cake, 5 in. high. Use spatula and icing to ice cake smooth.
Cover cake with fondant. Use fondant roller with orange guide rings to roll out 24 oz. fondant 1/8 in. thick. Cover cake with fondant.
Paint stripe border. Use cake marker to mark 1 in. from bottom of cake for large stripe, mark 1 1/4 in. from bottom of cake and 1 1/2 in. from bottom of cake for top stripe.
Use brush and burgundy icing color/lemon extract mixture to paint 1 in. bottom stripe. Use bronze Pearl Dust edible accents/lemon extract to paint 1 1/4 in. top stripe.
Paint feathers. Use brush, burgundy icing color/lemon extract mixture and bronze Pearl Dust edible accents/lemon extract mixture to paint feathers. Let dry, 30 minutes.
Decorate cake. Prepare thinned fondant adhesive following recipe directions. Use brush and thinned fondant adhesive to attach 1/2 in. ball of fondant to cake and then attach feathers to fondant ball.
One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.