Bake your favorite 3-layer cake recipe or mix (cake shown is 6 in. tall) in square pan following recipe instructions. Cool in pan on cooling grid 15 minutes; remove from pan and cool completely. Cut cake board to shape of pan; cover with Fanci-Foil. Stack layers on prepared cake board. Prepare cake for fondant by lightly icing with buttercream.
Tint 36 oz. fondant leaf green; roll out 1/8 in. thick. Cover cake with fondant. Reserve remaining leaf green fondant.
Color remaining white fondant juniper green, violet, pink, and lemon yellow. Roll out juniper green fondant 1/16 in. thick; cut out leaves using Cut-Outs. Crease in center or use veining tool and shaping foam to vein leaves; set in flower formers to dry. Reserve remaining juniper green fondant.
Roll out remaining colored fondant 1/6 in. thick. Cut various sizes of flowers using cutters and Cut-Outs. If desired, cut out center of some blossoms using smaller cutters. Attach to sides and top of cake using a damp brush.
Roll out reserved juniper green fondant 1/6 in. thick; cut out strips for branches. Attach to cake with damp brush; add leaves. Attach sugar pearls to flower centers and other areas of cake with damp brush. Roll 1/2 in. leaf green fondant balls; attach to bottom border with buttercream.