Prepare 2-layer cake (bake two 1 1/2 in. layers to create a 3 in. high cake) for rolled fondant by icing lightly with buttercream. Tint 48 oz. white fondant yellow. Cover cake and smooth with Easy-Glide Smoother, reserving excess fondant. Roll out remaining white fondant and cut an 8 in. square; reserve excess fondant. Pull out edges of square between your finger and thumb to create frayed look. Attach to cake top with damp brush.
Combine 1 in. balls of pink, orange and purple fondant with 1 in. balls of white. Roll out 1/8 in. thick. Using large Cut-Out, cut 1 flower in each color for cake top. Using smallest Cut-Out, cut 5 flowers each in yellow, pink, orange and purple for cake sides; set aside. Cut a small white flower for center of each large flower; attach with damp brush. Using black FoodWriter, outline large flowers and draw flower center lines on all small flowers. Roll 1/8 in. yellow balls for flower centers and attach with damp brush. For leaves and vines, tint a 2 in. ball of white fondant green. Roll out 1/8 in. thick and cut one 1/8 x 4 1/2 in. stem, two 1/8 x 3 in. stems and 11 leaves for cake top using medium Cut-Out. Reserve remainder of green for bottom border. Outline leaves and draw center line on stems with black FoodWriter. Attach to cake with damp brush. For cake sides, cut a 1 in. wide white band and attach with damp brush. Cut 1/8 in. wide green vines and attach with damp brush. Attach small flowers with
damp brush. Using smallest Cut-Out, cut 35 leaves and attach with damp brush.