Bake 2 layer cake in 8 in. round baking pans; cool completely. Stack cake layers on pedestal cake plate, spreading buttercream icing or other preferred filling between layers. Prepare for fondant by lightly spatula icing cake with buttercream.
Tint 24 oz. white fondant a medium green; roll out 1/8 in. thick. Cover cake; smooth.
Divide remaining fondant into 4 parts; tint portions light kelly green, dark kelly green, light leaf green, dark leaf green. Marble all green fondant pieces together; roll out 1/8 in. thick. Using largest leaf Cut-Out, cut leaves. (Cake as shown was made with about 132 leaves.) With small veining tool on thin foam, vein leaves (heavy veining will increase leaf size 1/4-1/2 in.). Dust with leaf green, gold and yellow pearl dust, as desired.
Beginning at the bottom of the freshly covered fondant cake, attach leaves with damp brush, positioning so that leaves hang over edge of cake plate. Add second row of leaves, overlapping row below it. Continue until sides are covered and top row slightly overlaps top edge of cake.