In advance, make fondant flowers and leaves. Tint 2 1/2 oz. fondant dark violet and another 2 1/2 oz. medium violet. Add 1/8 teaspoon of Gum-Tex to each. Tint 1 oz. fondant light violet. Add 1/16 teaspoon of Gum-Tex. Roll out all shades 1/8 in. thick. Using punch with Large Flower Cutting Insert, cut six medium violet flowers. Using punch with Medium Flower Cutting Insert, cut 16 flowers in dark violet. Using punch with Small Flower Cutting Insert, cut 19 flowers in light violet.  Let large and medium flowers dry in Flower Forming Cups dusted with cornstarch. Place small flowers on Fondant Shaping Foam. Use ball tool from set to cup centers. Make extra flowers to allow for breakage; let dry. Tint 1/2 oz. of fondant golden yellow. Shape into 1/4 in. balls for the flower centers. Using a damp brush, attach yellow centers to the small flowers. Let dry. Make three 3-layer flowers by attaching medium and small flowers to large flower with piping gel. Make three 2-layer flowers by attaching small flower to large flower. Make 13 2-layer flowers by attaching small flower to medium flower.

To prepare cake board, tint 26 oz. fondant green. with 24 oz. green fondant. Roll out remaining fondant 1/8 in. thick. Using punch with Leaf Cutting Insert, cut 11 leaves. Let dry.

Bake and cool two-layer, 6 in., 8 in. and 10 in., cakes. Ice lightly with buttercream. Cover tiers with 79 oz. of , rolled 1/8 in. thick. Prepare cake for stacked construction. Place cake on prepared cake circle. Using tip 5 and buttercream, pipe bead border around each tier. Using royal icing, attach flowers and leaves to cake with tip 2 dots. Note: Combine violet with rose icing color for violet shown. Combine lemon yellow with golden yellow icing color for yellow shown.