Daisy Cake

1. STEP 5Meanwhile، prepare Fondant Daisies: On surface dusted with confectioners’ sugar، roll out white fondant to 1/8-inch thickness. (Keep unused fondant covered with plastic wrap; fondant will dry quickly.) With daisy-shaped cookie cutters (3/4-inch to 2 1/2-inch)، cut out as many daisies as possible. Roll yellow fondant to 1/8-inch thickness. With round cutters (5/8-inch and 3/8-inch)، cut out a center for each daisy. With small brush، moisten 1 side of each yellow round with water and place، moistened side down، on daisy، using small rounds for smaller daisies and large rounds for large daisies. Gently press together to stick. Set daisies aside، uncovered (so they’ll start to set for easier handling)، at room temperature، until ready to use.
2. STEP 6Prepare Lemon Frosting: From lemon، grate 1 teaspoon peel and squeeze 2 tablespoons juice. Prepare Buttercream Frosting as recipe directs، adding lemon peel and juice with vanilla. When frosting is a good spreading consistency، beat in enough yellow food coloring to tint a pale 
3. yellow.

1. STEP 7To assemble cake، place 1 cake layer، rounded side down، on cake plate; spread with 3 tablespoons raspberry jam. Top with second layer، rounded side down، and remaining 3 tablespoons jam. Top with third layer، rounded side up. Use Lemon Frosting to frost sides and top of cake، making frosting as smooth as possible.
2. STEP 8Arrange daisies all over cake and gently press into frosting so they stick. If you like، garnish top of cake with bumblebee cookie and sprinkle coconut، tinted green، around base for "grass."

Nutritional information is based on 1 serving of cake without daisies.