Bake and cool your favorite 3-layer 8-in. round cake. Stack cooled cake layers on a foil-wrapped cake board using desired filling. Prepare cake for fondant by lightly icing with buttercream icing. Roll out yellow fondant 1/8 in. thick; cover the cake.
Tint portions of fondant 4 different shades of violet, blue and peach. Roll out 1/16 in. thick and cut rounds as follows:
Also, cut a light blue circle with second largest metal circle cutter, a light violet circle with third largest metal circle cutter and a light peach circle with largest fondant Cut-Out.
Divide cake into 12 sections. Attach circles starting at base of cake with darkest fondant circles and working toward center of top of cake using progressively lighter circles, attaching pieces with damp brush. Attach large light colored fondant circles to cake top center with damp brush.