Bake and cool two-layer cake. Position on foil-wrapped board.

Prepare Buttercream icing according to recipe.

Prepare cake for covering in rolled fondant by lightly icing with white Buttercream. For this two-layer, 8" round cake, 24 oz. of white fondant are needed. Note: Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust your smooth work surface or the Roll-N-Cut Mat and your rolling pin with confectioners' sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needed.

Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake.

Shape fondant to sides of cake with Fondant Smoother. Using the Fondant Smoother is recommended because the pressure of your hands may leave impressions on the fondant. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again. Use the straight edge of the Fondant Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife.

Roll out orange, yellow and pink fondant 1/8" thick. Place on Cut-N-Spin. Using fondant ribbon cutter, cut eight ½"x4¼" wavy strips in each color. Attach ½" apart to cake sides with thinned fondant adhesive.