Serves about 16.
Several days in advance, make fondant flowers and leaves. Tint fondant a variety of colors or use pre-tinted fondant; roll out 1/16 to 1/8 in. thick. Using Flower Cut-Outs, cut out different sizes of flowers from different colors; stack and cup on foam using ball tool; place in flower formers dusted with cornstarch to dry.
Roll out green fondant 1/8 in thick; cut leaves using varied sizes of Leaf Cut-Out. Place on thin foam. Using veining tool, mark vein lines. Dry completely. If desired, dry on flower formers dusted with cornstarch.
Bake favorite 2 layer cake recipe in 8 in. square baking pans. Cool completely. Stack cooled layers with buttercream or other favorite filling, on foil covered cake board cut to size. Prepare for fondant by lightly icing with buttercream. Tint 36 oz. of white rolled fondant ivory; roll out to 1/4 in. and cover cake.
Roll out 2 shades of brown fondant from multi-pack to 1/8 in. thick. Cut 1/2 in. wide strips, some 4 in. long, others 2 in. long. Brush 4 in. strip lightly with water; place vertically next to one corner of cake. Center 2 in. strip horizontally across vertical strip at top; place second strip down horizontally on vertical strip, allowing enough space to attach alternate colored strip in next row. After last horizontal strip is placed at bottom of strip, place second vertical strip, in alternate color, just touching ends of 2 in. strips just placed; place 2 in. horizontal strips in second color, placing in spaces left open on first vertical strip. Continue until all sides of cake are completely covered.
Roll remaining brown fondant into logs using palms of hands. You will need 2 pieces the same length. Lay the pieces side by side and gently press together at one end to join. Holding the joined end, twist the other end about 2-3 turns; continue twisting as needed. Attach ropes to corners of cake and along top and bottom border.
Roll out colored fondant 1/8 in. thick; using Floral Cutter/Ejector Set, cut small flowers and place on basketweave on cake sides. Add small ball of fondant with dot of buttercream icing to flower center. Attach layered fondant flowers to top of cake. Add fondant leaves to fill in.