Project time does not include neither the time to bake nor cool the cakes, nor the time for fondant projects to dry.

Prepare batter following recipe directions. Bake and cool two 6 inch cake layers. Prepare buttercream icing following recipe directions. Torte, fill and stack cakes on cake circles for 2-layer cake, 6 inch high. Use spatula and icing to ice cake smooth.

Tint 1 oz. fondant each Green and Blue. (Tip: combine Teal with Leaf Green for Green shown. Combine Royal Blue with Violet and Black for Blue shown.)

Use fondant roller with Orange guide rings to roll out 39 oz. White fondant 1/8 inch thick. Cover cake with White fondant. Reserve remaining White fondant.

Use fondant roller with Blue guide rings to roll out Green, Blue and 1 oz. reserved White fondant, separately, 1/16 inch thick. Use knife to cut out random geometric abstract shapes. Let dry on cornstarch-dusted surface, about 1 hour. Use brush and Gold Pearl Dust edible accents/lemon extract mixture to paint White fondant pieces. Let dry, about 5 minutes.

Use fabric mold to mold three stitched border pieces from the remaining White fondant. Use knife to cut to height of cake, about 6 inch. Use brush and Gold Pearl Dust edible accents/lemon extract mixture to paint stitched borders. Let dry, about 5 minutes.

Prepare thinned fondant adhesive by kneading water into fondant until it becomes softened or sticky. Use brush and thinned fondant adhesive to attach fondant pieces to the cake, starting from the top to the bottom, overlapping each other and alternating colors. Make two rows, about 1/4 inch to 1/2 inch apart. Use brush and thinned fondant adhestive to attach stitched border to fondant pieces.