Tint fondant light rose, blue, violet or other favorite colors; reserve some white.
Roll out light rose, blue and violet fondant 1/8-in. thick. Using butterfly cutter and medium and small flower cutters, cut fondant shapes. (Make extra in case of breakage.) Thin and soften edges of fondant shapes by placing shape on thin foam using ball tool or dog bone tool. Cup flowers using ball tool on thick foam. Place all on cornstarch-dusted flower formers to dry.
When dry, attach small flowers to medium flowers using royal icing. Brush flowers and butterflies with pearl dust. Tint additional royal icing yellow. Pipe tip 3 dot in center of flower; insert cut stamens into icing and let dry. Pipe tip3 brown outline body down center of butterfly; insert stamen "antenna". Pipe tip 3 colored dots onto butterfly wings.
Bake and cool a 2-layer 9-inch round cake. Stack cooled cake layers on foil-covered cake board. Prepare for fondant by lightly icing with buttercream.
Tint remaining fondant rose. Cover cake; smooth. Add tip 3 green buttercream stems around cake; attach flowers with dots of icing. Add tip 352 buttercream leaves. Pipe tip 4 bead bottom border. Place sheet of clear food-safe acrylic or plastic wrap on cake top; arrange silk flowers.