Make cake. Prepare batter following recipe directions. Bake and cool 1-layer cake according to pan package directions. Place on a foil wrapped cake board.
Cover cake in fondant. Prepare buttercream icing following recipe directions. Use spatula and icing to lightly ice cake. Tint 18 oz. of fondant leaf green and 2 oz. light brown. Use 20 in. fondant roller with orange guide rings to roll out green fondant 1/8 in. thick. Cover cake with fondant.
Decorate cake. For pitcher?s mound, use fondant roller with orange guide rings to roll out light brown fondant 1/8 in. thick. Use second largest (4 1/4 in.) round cutter from set to cut out a circle. Use damp brush to attach to center of cake.
For bases, use 9 in. fondant roller with purple guide rings to roll out white fondant 1/8 in. thick. Use knife to cut out three squares, each 1 1/4 in. Use damp brush to attach to cake 3/8 in. from three corners.
For home plate, use fondant roller with pink guide rings to roll out white fondant 1/16 in. thick. Use knife to cut out five-sided plate. Also, cut out four strips, 5 in. x 1/4 in. Use damp brush to attach between bases; trim to fit.
For pitching rubber, use knife to cut out strip, 1 1/4 in x 1/2 in. Use knife to attach to pitcher?s mound. Use baroque mold and white fondant to make five large pearl chains. Use damp brush to attach for bottom border. Use red edible color marker to draw baseball stitches.