Create a template by scanning a candle shaped like a number 1 and enlarging it to 12 inchs tall or by drawing a 12-inch-tall number on a sheet of paper. Cut out the 1; set aside.
Place a cake
on your work surface. Slice in half horizontally so it's half as thick. Spread one can of frosting on one thin layer of cake and top with other layer; set aside.
Place second cake on your work surface. Put template on top of cake. Carefully cut cake, tracing around template. Slice cake in half horizontally. Spread another can of frosting on one layer and top with remaining layer.
Remove fondant from packaging. Take a piece of fondant large enough to cover the 9 x 13-inch cake. Knead in a drop or two of lavender food
coloring until color is even.
Dust your work surface with cornstarch. Use a rolling pin to roll fondant into a 14 x 18-inch rectangle. Turn occasionally to prevent sticking. Add cornstarch if it starts to stick.
Top 9 x 13-inch cake with fondant. (You can lift fondant and place it easily on cake if you roll it around the rolling pin.) Tuck it in around bottom of the cake and cut off any excess.
Take another piece of fondant and knead in a drop or two of pink food coloring. Roll it into an 8 x 15-inch rectangle. Trim fondant so it will contour to the shape of the number 1, leaving two inches extra for overhang. Place fondant over number 1 cake and tuck under.
Take a small piece of fondant and add a drop or two of pink food coloring. Knead well to achieve the same color throughout. Roll into a thin rope about 30" long. Flatten and place around the top edge of the number 1.
Next, take small pieces of fondant and use food coloring to make them various shades of pink and lavender. Roll out pieces as thin as possible. Using both tops and bottoms of round decorating tips, cut circles out of fondant and place them on number 1 as shown.
Carefully center number 1 cake on top of rectangular cake. Using a tube of frosting, make little dots where the number meets the underlying layer to cover imperfections.