In advance, roll out pink and yellow fondant 1/8 in. thick. Using cutters cut out pink butterflies. Cut out small yellow flowers with smallest flower Cut-Out; lightly brush with water and attach to butterfly wings. Place butterfly on folded cardboard lightly dusted with cornstarch. Roll ball and elongated log of purple fondant for “body”; attach with wet brush. Insert flower stamen “antenna.” Roll small pink fondant balls and attach around edge of butterfly wings with wet brush. Let dry.
Bake Chocolate Beet Cake recipe in two 9 in. hexagon baking pans; cool completely. Stack cooled cake layers on a foil-wrapped cake board cut to size using buttercream icing as a filling. Prepare cake for fondant with buttercream icing.
Marble yellow and orange fondant. Roll out 1/4 in. thick; cover cake. Smooth with Easy-Glide Smoother or hands.
Roll out remaining fondant 1/8 in. thick. Measure height of cake. Cut strips 1-1/4 in. wide x height of the cake; attach to cake with damp brush. Cut various sizes of flowers in different colors. If desired, thin and soften edges of fondant shapes by placing shape on thin foam using ball tool or dog bone tool. Layer different sized and colored flowers, attaching with damp brush. Add butterflies.