Make fondant flowers one day in advance. Tint 1/2 oz. fondant each dark ivory, light teal, light blue, dark teal, dark blue and teal green. Reserve 1/2 oz. fondant white. Use fondant roller with pink guide rings to roll out fondant, separately, 1/16 in. thick.
Use large blossom mini fondant cut-out to cut out three blossoms in each of the fondant colors and white. Use the small blossom mini fondant cut-out from the set to cut out six blossoms in each of the fondant colors and white.
Use both sides of the ball tool and thick shaping foam to shape blossoms. Let dry on cornstarch-dusted cake circle.
Add accents to fondant flowers. Use brush to brush spruce green, lime green and periwinkle Color Dust edible accents, either separately or combining colors, on center of flowers.
Make layered cake. Prepare batter following recipe directions. Bake and cool two 8 in. cake layers. Level, fill and stack layers on cake circle for a 2-layer cake, 4 in. high.
Ice cake. Use spatulas and decorator icing to ice cake smooth.
Decorate cake. Tint decorator icing green. Use tip 2, a cut disposable decorating bag and green icing to pipe a wavy line around the top edge of the cake. Use dots of icing to attach flowers above and below wavy line.
Use tip 2 and green icing to pipe dot centers in flowers. Also, pipe dots above and below wavy lines and pull-out dots for leaves in-between flowers.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.