Fluffy Vanilla Frosting: Beat 2 cups unsalted butter, softened, until creamy, about 2 min. Add 6 cups sifted confectioners' sugar, 1/2 cup at a time, mixing well and scraping down sides of bowl. Beat in 1 tsp vanilla and a pinch of salt; stir until smooth. Makes 5 cups.

Divide fondant in half and knead yellow coloring into one half, using a light dusting of cornstarch to prevent sticking. Working with one color at a time, roll both white and yellow fondants into thin sheets, about 1/8 inch thick. Cut out small flowers. (Daisy cookie cutter from winbeckler.com.)

Knead scraps together to soften and make small balls; moisten with water and press a ball into the center of each flower. Dry flowers overnight on a wire rack to give them shape. Note: While working with one piece of fondant, you should always keep the other piece covered to prevent it from drying out.

Trim domed tops from cakes and place one cake on a serving platter. Color 2 cups frosting dark green and the remaining frosting light green. Cover cake layer on platter with light green frosting about inch thick, then top with second cake. Ice entire cake with light green frosting. Use extra frosting in a piping bag with a #5 plain tip to create a border on the bottom edge.

Calories 945, Total Fat 50 g, Saturated Fat 26 g, Monounsaturated Fat 13 g, Polyunsaturated Fat 7 g, Cholesterol 164 mg, Sodium 371 mg, Carbohydrate 124 g, Total Sugar 105 g, Fiber 0 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 11%, Iron 7%.Percent Daily Values are based on a 2,000 calorie diet