The great thing about using cookie cutters for a cake is that the kids can help, and my kids always want to help. It also helps create a clean look to the cake while making the process speedier. If you aren’t used to doing fondant cakes, using a cookie cutter is a good start. We had to punch out a lot of these, so they did get bored after a while and went to do their own thing. They did both the rolling as well as the outer circle cut out. I did the inner circle. I made these about a week in advance. In retrospect, I wish I had just done them the day before. They were a little too stiff for what I needed here. If they are perfectly fresh, they are a little too soft and lose their shape. I used a combination of stiff and newly cut. I do believe one day out would be perfect. To let fondant dry, just keep it out or put in a cardboard box. If you need to expedite drying time, you can add a fan. If you need something to dry pretty stiff, you can use gum paste rather than fondant.
Add the circles on in the pattern shown. You add them with dabs of water, which makes the fondant more sticky.
Here are some more helpful posts on making cakes, including a few of my favorite go-to recipes. For this cake, I made the top tier chocolate and the bottom white velvet. I used my favorite buttercream for both.
Cake Making 101
Cake Making 201
White Velvet Cake Recipe
Perfect Red Velvet Cake
Perfectly Chocolate Cake (by Hershey’s)
I have also had a lot people ask for my fondant recipe. I do have one, but I have found it inconsistent and therefore use Duff’s fondant. I will add a link here. I have found the flavor of it is way better than other pre-packaged fondant.