Step 1

Two days in advance: Make presents. Tint fondant: 3 oz. each pink, violet, green and orange; 2 oz. yellow; 1 oz. each light pink, light violet, light green, light orange, light yellow. Roll out 1/8 in. thick as needed.

Step 2

Use patterns to cut 9 presents (including bow) in assorted colors. Cut ribbon and bow trims; attach using damp brush. Let dry on cornstarch-dusted boards.

Step 3

Make sleigh. Tint 12 oz. fondant red; reserve 10 oz. white. Roll out 1/4 in. thick. Use patterns to cut sleigh and trim. Let dry on cornstarch-dusted board. Tape runner pattern to board and cover with waxed paper. Roll 1 red and 1 white log, 12 x 1/2 in. diameter. Twist and roll together for striped bottom runner, then trim to 17 in. (log will expand when rolled together). Position over pattern. Roll 1 red and 1 white log, 3 1/2 x 1/4 in. diameter. Repeat as above, cut and position for runner supports. Let dry.

Step 4

Bake and cool cake. Ice smooth. Pipe tip 5 bead bottom border. Attach sleigh, runner and presents. Brush sleigh trim with Piping Gel and sprinkle with Sparkling Sugar. Position on sleigh.

* Combine Violet with Rose for violet shades shown. Combine

Leaf Green with Lemon Yellow for green shades shown.