Tint half of white fondant light green. Reserving small amount of fondant white, tint portions of remaining fondant dark green, red, a violet/rose combination, rose, orange, red, yellow and black.
Bake and cool your favorite 1-layer 3 in. high cake. Position cake on foil-covered cake board. Lightly ice in buttercream icing to prepare for fondant covering. Cover cake with light green fondant; smooth.
Roll out colored fondant 1/8 in. thick. Cut yellow bee and red ladybug bodies using large round Cut-Out; cut black heads with medium round Cut-Out. Cut 1 1/2 in. lengths of licorice and attach to back of heads with royal icing for antennae; let dry. Attach heads to bodies. Cut black spots for ladybugs with smallest round Cut-Out; attach with damp brush. Cut white wings for bee using medium heart Cut-Out; cut 1/2 in. from bottom of heart and attach with royal icing. Pipe tip 3 dot eyes and outline mouth in buttercream. Cut black fondant triangles for bee stingers; attach with damp brush.
Using flower Cut-Outs, cut flowers in different sizes and colors. Combine small amount of icing color with white-white color. Paint lines on flowers and zigzag lines on bee. Roll small yellow fondant balls for flower centers; attach with damp brush. Cut small and medium leaves for flowers. Score vein lines using veining tool from Confectionary Tool Set. Attach flowers and leaves to cake with damp brush. Cut small leaves for bottom border and repeat veining process; attach to bottom border with fondant adhesive.