You'll need felt for the icing (I used white) and felt for the cake (I used brown for chocolate). And a little for decorations, too. Cut two circles the size you would like your finished cake to be - one from the icing color and one from the cake color. I found a plastic lid about 4.5" in diameter to use as a template.
Now cut both circles into 6 even sectors. These will form the tops and bottoms of each cake slice. Decide how tall you want your cake to be and cut a few strips of felt that width (I cut mine 1.25" wide).
If you want to decorate with some sort of flower on the top of each pie piece, you'd best do that before you begin putting together the slices of cake. Mark each icing wedge in the center so that your flowers will be evenly spaced when your pie is put together. When I first started, I decided to use little flower-shaped buttons as the decoration (see photo above), but decided that it didn't look authentic enough. It's easier, though, so if you find buttons you think would work, you can save yourself some time. If you want to go for the felt flowers, here's how to do it...
Cut six identical pieces, similar to the one below, of gradually decreasing scallops (my pieces were about 4" long, and 1/2" at the first and widest curve). Also, cut six identical leaf shape for the base of the rose (I didn't include a separate picture of the cut leaf, but you can see the shape from the pictures with the completed rose.)
Before you begin, double thread a needle with coordinating colored thread. Grab one of your scalloped pieces and start rolling it at the small end.
It should look something like this.
Now hold it so that your facing the flat end. Put the needle through the center, just catching the loose end of the felt.
Pull the needle through and catch the loop of your thread, passing the needle through the loop before pulling tight.
Make the same stitch perpendicular to your first stitch (as in the picture below), and then again diagonally both ways.
And when your done, the base of your rose should come together nicely. Now stitch through the leave to attach the rose and leaf to one of the icing-colored cake sectors, which you previously marked for this purpose. Repeat for the remaining 5 roses.
Now it's time to start stitching our cake slices together. Measure each cake piece from the strips that you cut. I used a simple running stitch, being sure to use the color thread that would be most visible. (So I used white to stitch all sides that included white felt, but brown thread where I was attaching two brown pieces.)
Before you close your last edge, stuff the cake.
Now cut narrow strips for the icing edge decoration. Mine measured about 4" by 1/4". Start by folding down and stitching the edge. Then place stitches at random angles and slightly random distances across the length of the felt strip.
Then pull the string so that the length of scrunched-up felt is the length that you need to fit across the arc of the cake slice.
Stitch the icing strip to the cake... two strips per cake (along the upper arc and the lower arc).
Repeat for the other 5 cake slices and you're done!!
Cute, cute, cute!