Two days in advance: Make hands. Tint 5 oz. fondant green. Add 1/4 teaspoon Gum-Tex. Roll 3/4 in. balls, flatten and use pattern to cut hand; reverse pattern to cut other hand. Insert cookie sticks. Let dry on cornstarch-dusted board. Also, make candy eye: Use Mini Ball pan to make two candy shells 1/4 in. thick. Join halves with candy. Use knife tip to cut 1 1/4 in. diameter hole in bottom.
Bake and cool cake. Tint fondant: 35 oz. green, 3 oz. black, 2 oz. white, 2 oz. yellow, 1 oz. violet. Roll out 1/8 in. thick as needed. Use cake corer to core cake. Prepare and cover cake with fondant.
Bolt tall center post to 10 in. plate from set. Slide cake over post onto plate. Slide a dowel rod inside pillar, leaving 2 1/4 in. exposed. Cut two 5 in. long dowel rods for arms. Push into cake, leaving 2 1/2 in. exposed. Cover bottom 2 1/2 in. of neck, bottom 2 1/2 in. of arms and back half of eye with fondant. Slide eye onto neck; push hands onto arms. For eyelashes, cut a 4 x 1 in. strip; cut triangles into top edge. Attach using damp brush. Use pattern to cut out mouth and teeth; attach. Roll 8 1/2 oz. fondant into two 5 in. long logs; shape legs and attach. Shape curved cones for nails; attach. Use medium round Cut-Out to cut iris and 12 spots; attach. Use wide end of tip 3 to cut out pupil; attach. Draw veins on eyeball with red FoodWriter.
* Combine Leaf Green with Lemon Yellow for green shown.
* Combine Violet with Rose for violet shown.