Bake Pink Grapefruit Cake or your favorite 2-layer cake in round pans. Cool cake in pan on wire rack for 10 minutes. Remove from pan and cool completely. Wrap cake circle with foil; arrange cake on prepared cake board. Spatula ice cake smooth with thin layer of buttercream to prepare for covering with fondant.
Tint 30 oz. rolled fondant peach, a small portion light green and reserve about 24 oz. white. Roll out peach fondant 1/8 in. thick and cover cake; smooth with fondant smoother or palm of hand. Roll remaining peach fondant into 1/2 in. balls; arrange as bottom border around cake, securing balls with buttercream icing.
Roll out white fondant 1/8 in. thick, approximately 3 inches wide and long enough to fit around outside of cake. With even pressure, imprint strip with Spiral Pattern Roller. Re-measure strip and cut to size again if necessary. With fondant ball tool, ruffle long edge of fondant strip. Attach strip around cake using fondant adhesive. Roll out green fondant 1/8 in. thick; cut ½ in. wide and long enough to fit around outside of cake. Attach to cake, centering on white imprinted fondant. Cut 2nd piece ½ in. wide and long enough to make fondant bow; attach to front of cake. Place acrylic or plastic wrap on cake top; add flowers.