Preheat the oven to 325F. Grease and line the 6-inch pan.

In a large bowl, whisk together the flour, baking soda, cocoa powder, cinnamon and salt. Add the sugar and brown sugar, whisk to combine.

In a medium bowl, whisk the eggs, water and vanilla. Add the sour cream and oil and whisk to combine.

Combine the wet mixture and dry mixture.

Pour into the prepared pan and bake for 35-40 minutes or until toothpick inserted comes out clean.

Let cake cool completely, slice into two even layers.

Melt the chocolate, let it cool slightly and whisk into room temperature American buttercream.

Stack cake on 10" square cake board, filling with chocolate buttercream.

Ice the outside of the cake with green buttercream, until smooth.

Roll out the white fondant to create the fence around the gate. Cut out 20 thicker 3-inch tall fence boards and 8 thin 6-inch long strips. Place on sides of cake, using buttercream to help it stick.

Pipe grass tip border in green buttercream along the top edge of the cake, fill the top with chocolate cookie crumbs.

Using orange fondant, make small carrots. Using the fondant extruder and green fondant, make the carrot tops and attach using water.

Using red and white fondant, make radishes. Using flower forming pad, ball tool, and green fondant make radish tops and attach using a dab of water.

Using 3 shades of green fondant, flower forming pad, ball tool, and clover cutter, make the cabbages.

Using white and green fondant, flower forming pad, ball tool, clover cutter and #8 round top, create the cauliflowers.

Using brown and white fondant, tear drop cutter, flower forming pad and ball tool, make a tiny shovel.

Place fondant vegetable in rows in the cookie crumbs.