3 CUPS WHITE FROSTING
Reserve about 1/3 cup of the frosting: tint it black with black food (paste) coloring and keep covered. Spread some of the remaining untinted frosting on one cut side of each of the three cake squares. Attach the frosted side of the cake squares to the cake strip. Frost sides and top of the assembled cake with the remaining untinted frosting, smooth with spatula. With a toothpick, draw flower petals, stems, and leaves in the frosting. Draw random lines for stained-glass.

WRITING TIP AND DECORATING BAG
With a writing tip, decorating bag, and reserved black-tinted frosting, retrace marks in frosting and outline the top edge of the cake. Let frosting set for 10 minutes.

JELLIES
About 1/4 cup each mint-flavored jelly, apple jelly, grape jelly, and red currant jelly. About 1/4 cup apricot preserves.
Beat each type of jelly and preserves with a rotary beater till smooth; spoon into individual small bowls. Spoon some of the mint-flavored jelly into the outlined leaf portions. Spoon the apple, grape, and red currant jellies into separate petal portions of the flowers. Spoon apricot preserves into the remaining outlined portions. Let stand 1 hour before serving.