Make layered cakes. Prepare batter following recipe directions. Bake and cool two 8 in. cake layers and two 6 in. cake layers. Prepare buttercream icing following recipe directions. Level, fill and stack 8 in. layers for a 2-layer cake, 6 in. high, and 6 in. layers for a 2-layer cake, 4 in. high on same size cake circles. Use spatula and buttercream icing to ice cakes smooth.

Cover cakes in fondant. Tint 66 oz. fondant light burgundy. Reserve 16 oz. fondant white. Use fondant roller with orange guide rings to roll out light burgundy fondant 1/8 in. thick. Cover cakes with light burgundy fondant. Prepare cakes for stack construction. Stack cakes.

Spray cake with Color Mist. Position cake on turntable. Turn cake as it is sprayed for even color look. Use blue food spray to spray bottom 4 in. of cake. Let dry, about 10 minutes. Reapply coats to achieve color desired, letting color dry between applications. Repeat with violet food color spray for next 4 in. and pink food color spray for final 2 in. and cake top. Use pearl color mist food color spray to spray entire cake.

Make fondant snow landscape. Use fondant roller with orange guide rings to roll out remaining white fondant 1/8 in. thick. Cut white fondant into strip, 3 in. high x 26 in. long. Cut one long edge to resemble mountaintops. Use wide end of veining tool from kit to mark mountain peaks. Use damp brush to attach fondant strip to bottom border.

Decorate cake. Use decorator brush and white-white icing color to highlight mountain peaks, and to draw swirls and snowflakes.