Serves about 15.
Combine 4 oz. gum paste with 1 packet neon pink fondant; roll out 1/16 in. thick. Cut 15 small daisies, using cutter from set; place in large flower former cups and dry completely. Reserve remaining gum paste/fondant mixture. Cut wires in half; attach to backs of flowers with melted white candy. Let set.
Tint white fondant teal. Roll out 1/8 in. thick. Brush piping gel onto cake base; cover with teal fondant. Reserve remaining fondant.
Bake and cool a 2-layer 8 in. round cake. Stack cooled cake layers on fondant-covered cake base. Prepare for fondant by lightly icing with buttercream.
Roll out chocolate fondant 1/8 in. thick and cover cake; smooth. Roll out remaining chocolate fondant 1/8 in. thick; cut 1/4 in. wide strips; attach to bottom border of cake with damp brush. Wrap chocolate fondant around one globe pillar, leaving hole in top open. Trim one pillar to height of cake; insert into center of cake.
Roll out reserved pink fondant/gum paste mix 1/16 in. thick. Cut small daisies with cutter; attach to cake with damp brush. Roll out reserved teal fondant 1/16 in. thick; cut out flower centers with narrow end of tip 12. Attach to daisies with damp brush. Wrap wired daisies together with tape and insert into center of globe pillar; bend wire to flow flowers around globe. Attach globe to cake top.