One to two days in advance: Divide fondant into 36 oz. and 26 oz. portions. Reserve 36 oz. white. Tint 26 oz. blue.
Step 2 Divide the blue fondant into 6 oz. and 20 oz. portions. Add ½ tsp. Gum-Tex to the 6 oz. portion.

Make loops using blue fondant/Gum-Tex mixture. Roll out fondant 1/8" thick. Imprint with pattern embosser lace design wheel. Cut six strips 8"x1" and one strip 6"x1".

Fold 8" long strips into loops and attach ends with damp brush. Roll the 6" long strip into a circle and attach ends with damp brush. Stand loops and circle on sides on parchment paper-covered cake board to dry.

Bake and cool two-layer cake. Position on a foil-wrapped cake board. Ice cake smooth with white buttercream icing to prepare for fondant covering.

Make side strips using blue fondant. Roll out and cut strip 4"x32". Imprint with pattern embosser lace design wheel. Trim to 4" high and attach to cake sides with damp brush.

Attach loops and center circle to cake top with tip 6 dots of icing.

Cake serves 28.