Make layered cake. Prepare batter following recipe directions. Bake and cool two 8 in. layers, each 2 1/2 in. high.

Prepare buttercream icing following recipe directions. Level, fill and stack cakes on same size cake circle for a 2-layer cake, 5 in. high. Use spatula to lightly ice cake smooth.

Cover cake with fondant. Tint 36 oz. fondant pale violet.

Use 20 in. fondant roller with orange guide rings to roll out pale violet fondant 1/8 in. thick. Cover cake with pale violet fondant. Reserve remaining pale violet fondant. Place cake on cake pedestal.

Make fondant ruffles. Tint 7 1/2 oz. fondant dark violet. This darkest shade will also be used as a base to tint next three shades as follows: For dark violet, knead 2 oz. base violet with 2 oz. white fondant. For medium violet, knead 1 oz. base violet with 3 oz. white fondant For light violet, knead 3/4 oz. base violet with 4 1/2 oz. white fondant. For the top two rows of ruffles, you will use reserved pale violet. You will have 4 oz. of base shade remaining for bottom ruffles.

Use fondant mold and base violet fondant to make seven ruffle border strips. Use brush to attach 3 1/2 strips for bottom row; trim as needed to fit. Attach the next row of 3 1/2 strips positioning ruffles between ruffles in first row.

For next two rows, use mold and next lighter shade of violet fondant to make seven strips. Attach as above. For next two rows, use mold and medium violet fondant to make seven strips. Attach as above. For next three rows, make and attach 11 light violet strips. For two top rows, make and attach seven pale violet strips.