Cake serves 103.
Several days in advance, make fondant leaves. Tint fondant light yellow; roll out 1/8 to 1/16 inch thick. Using large and medium leaf cutters, cut out about 180 leaves. Place cut leaves on foam square or work surface lightly dusted with cornstarch. Use veining tool from Confectionery Tool Set to make veins and draw out points on leaves. Dry leaves in various natural curves by placing in assorted directions on flower formers dusted with cornstarch. Make extras of each size to allow for breakage. Reserve remaining fondant for covering cakes.
Bake your favorite 2-layer cake recipe or mix following recipe instructions in 6 in., 10 in. and 14 in. pans. Cool layers in pans on wire rack 10 minutes. Remove from pan and cool completely. Arrange each size cake on a separate foil-wrapped cake board. Lightly ice each cake in buttercream icing to prepare for fondant covering.
Roll out reserved fondant 1/8 in. thick; cover cakes; smooth. In buttercream, decorate tip 5 bead bottom border on each cake. Randomly decorate tip 2 dots on cake sides for a dotted Swiss effect. Randomly position leaves around base of cake, attaching with additional buttercream if needed.
Position cakes on stand. If desired, arrange flowers on stand.