Several days before decorating cake, tint 39 oz. fondant green, 29 oz. red, 15 oz. blue and 8 oz. yellow. Roll out 3 oz. of each color fondant 1/8 in. thick. With cutter/embosser, cut ¼ in. strips approximately 4 in. long. Shape at least 4 strips of each color into bow loops, pinching ends to secure. Stand on side and place on cornstarch-dusted cake board and allow to dry. Roll remaining strips around dowel rod to form curls. Let set 5 to 10 minutes. Slide curl off dowel rod; let dry on cornstarch-dusted cake board.
Bake and cool 2-layer 6-in. and 10-in. round cakes. Stack small cooled cake layers on same size cake board. Stack large cooled cake layers on silver cake base. Prepare for fondant by lightly icing with buttercream.
Cover 6-inch cake with red fondant; smooth. Cover 10-in. cake with green fondant; smooth. Cover cakes with plastic wrap when not decorating them.
Roll out blue fondant 1/8 in. thick; cut squares with medium Cut-Out. Arrange squares diagonally, starting at top of cake side. Add next square directly below, with corner tips touching; trim 2nd square at cake board. Add next square on the cake top, above first square placed, corner tips touching. Continue around cake in same way, touching corner tips above, below and next to previously placed squares and making sure to keep open green spaces a straight square. Roll out red fondant ¼ in. thick; with wide end of Tip 1M, cut circles; imprint button "holes" using handle of decorator brush. Attach to cake where blue squares meet with damp brush.
Roll out yellow fondant 1/8 in. thick; cut 1/4 in. x 6 in. strips. Divide cake into 10ths; attach strips at cake divisions with damp brush. Attach another set of strips between strips already attached. Trim off excess.
Stack small cake on large cake. Roll remaining yellow fondant into two ropes; twist together and position around base of small cake. Make ½ in. ball of fondant; position at base of large cake. Starting at bottom, add dried fondant loops and form flower. Roll remaining red and blue fondant into balls; attach to cake board for bottom border. Mound small amount of remaining fondant; place on top of small cake; insert curliques into fondant (use buttercream icing if needed).