At least 2 days before decorating cake, make peach, violet and rose royal icing drop flowers in a variety of sizes using tips 129, 131, and 225 (75 flowers were used for this cake as shown - make additional in case of breakage); add tip 2 white dot flower centers. Allow to dry completely.
Bake your favorite 2-layer cake recipe or mix in 6-inch petal cake pan. Cool cake in pan on wire rack 10 minutes. Remove from pan and cool completely. Wrap cake board cut to size with Fanci-Foil. Arrange cake on prepared cake board.
Ice cake smooth in yellow buttercream. Pipe tip 3 bead top and bottom border. Position flowers in groups around bottom border. Shape a mound of buttercream icing at top of cake; attach remaining flowers on icing and each other with additional icing.