Cover sides with fondant. Tint 12 oz.
white fondant violet/rose combination (for
violet), 12 oz. sky blue, 10 oz. lemon yellow,
10 oz. leaf green, 7 oz. red-red and 7 oz.
orange. Prepare buttercream icing following
Use 20 in. fondant roller with orange guide
rings to roll out fondant 1/8 in. thick. Use
fondant trimmer to cut strips for each cut
piece as follows: For 10 in. wedges, cut
two red strips and two orange strips,
2 in. wide x 10 in. long. For 14 in. wedges,
cut two yellow strips and two green strips,
2 in. wide x 14 in. long. For 18 in. wedges,
cut two blue strips and two violet strips,
2 in. wide x 18 in. long.
Use spatula and icing to lightly ice tops and
cut sides of each wedge smooth. Attach
strips to sides, lining strip up with bottom
edge of layers.