Bake and cool 1-layer sheet cake using firm-textured batter such as pound cake. Trim cake to 1 1/2 in. high. Use largest Cut-Out to cut round cakes. Place cakes on cooling grid over sheet pan; cover with heated Ready-To-Use Decorator Icing. Let set. For cake sides, roll out fondant 1/8 in. thick. Imprint floral design following instructions on Imprint Mat package. Cut strips 2 x 6 1/2 in. long; attach around cakes with dots of icing. Paint imprinted areas with Pearl Dust/vanilla mixture; let dry. Place cakes on waxed paper squares and pipe tip 3 bead bottom borders with royal icing; let dry. Attach numbers to cakes with dots of icing.