Punch the following daisies: 2 bright pink, 1 each red, red swirl, pink hearts and light pink. Attach 2 flowers to each other, shiny sides together, with piping gel, as follows: 2 bright pink, red swirl to red and pink hearts to light pink. Place in small flower former cups and let dry. Punch daisies with mini punch in contrasting patterns; attach to cupped flowers with piping gel. Add Sugar Pearls with piping gel. Let dry.
Bake and cool a 2-layer 8 in. round cake. Stack cooled cake layers on foil-wrapped cake circle. Spatula ice with buttercream icing.
Punch assorted patterned and solid colored flowers with Daisy Cutter; store in storage board. Attach flowers in overlapping pattern to cake sides with piping gel. Cut bright green Sugar Sheets! edible decorating paper with Grass Border Punch; attach to bottom border with piping gel. Arrange cupped flowers on top of cake.