By Tara Bench
You can make the beautiful fondant blooms several days ahead.
Bake 1 Perfect Yellow Cake (recipe link below). Use a sharp knife to trim edges from cake and cut off the domed top so the cake is flat. Slice cake in half horizontally and spread bottom layer with 1 cup apricot jam. Replace top layer and frost with 1 1/4 cups Meringue Buttercream (recipe link below). Chill frosted cake for at least 30 minutes. Cut into 1-1/2-inch squares and top with Fondant Flowers (see below). Makes 28.
Divide 1/2 of a 24-ounce package of white fondant into 5 pieces and knead food coloring into each piece to tint (keep fondant wrapped when not using to prevent drying). On a cornstarch-dusted work surface, roll fondant very thin (about 1/16 inch) and use mini flower cutters to cut shapes (see Fondant Flower Kit, below). Place flowers on a fondant foam, then use a shaping tool to gently curl each one by pressing in the center. Place on a paper towel to dry overnight. Pipe a dot of icing into the centers and decorate with a dragee.