In advance: Make fondant flowers and leaves. Mix 8 oz. fondant with 2 teaspoon Gum-Tex. Tint yellow, rose, violet and green; roll out 1/8 in. thick. Using Cut-Outs, cut 14 large and 21 medium flowers in assorted colors; cut 35 leaves using smallest cutter from leaf set. Roll out white fondant 1/8 in. thick. Cut large flower centers using wide end of tip 2A, small centers using narrow end; roll into balls. Attach centers using damp brush. Let all dry on cornstarch-dusted surface. Cut 20 wires each in 5 and 8 in. lengths; attach flowers and leaves using melted candy in cut parchment bag.

Ice smooth 1-layer round and 2-layer petal cakes; prepare for Stacked Construction. Pipe tip 3 ball bottom border around 6 in. cake. Tint 2 oz. portions of fondant blue, yellow, violet and rose.

Roll out fondant 1/8 in. thick. Use pattern to cut flower pots; attach to cake sides, curving to fit petals. Cut 4 1/2 x 1/2 in. strips for flower pot front rims; trim to fit and attach to edge of cake. Cut 4 1/2 x 3/8 in. strips for flower pot back rims; trim to fit and position on cake top. Decorate rose and blue pots with 1/4 in. fondant strips; cut to fit and attach. Decorate yellow and violet pots with small fondant balls. Roll out fondant 1/4 in. thick and cut circles with narrow end of tip 12; roll into balls and attach. Pipe tip 3 ball border between pots. Insert flower spikes in pots and cake top; position flowers. Trim wires to fit; use a bit of fondant inside spike as needed for support.

*Combine Violet with Rose for violet shown.