Bake and cool 2-layer 9 x 13 in. sheet cake. Cut each layer to measure 1 1/2 in. high to make a 3 in. high total cake. Place on foil-wrapped Cake Board. Ice smooth with white buttercream icing.

Use tip 6 and white buttercream icing to pipe bead bottom border.

Using Rotary Cutter and ruler, cut a rectangle, 10 in. long x 6 in. wide, from Light Yellow Sugar Sheets! rectangle. Position on center of cake. Cut another rectangle, 9 in. long x 5 in. wide, from Bright Yellow Sugar Sheet! Attach to the top of the larger rectangle with piping gel.

Using the punch and smallest Layered Stars Cutting Insert, cut 21 stars from Bright Yellow Sugar Sheets! attach to sides of cake. Using punch and large Layered Stars Cutting Insert, cut seven Bright Blue Sugar Sheets!

Using punch and large Layered Circles Cutting Insert, Cut 20 circles from Bright Yellow Sugar Sheets! and attach around sides of cake. Use Sugar Sheets! Layered Star Punch Insert to cut seven stars from Bright Blue Sugar Sheets! 7 Red Sugar Sheets! and Green Sugar Sheets! Attach stars to circles on cake sides with piping gel.

With letters from cutter set and FoodWriter marker, trace name on shiny sides of Sugar Sheets! colors. Cut out with Rotary Cutter. Position on cake with piping gel.