Step 1

Tint 2 in. fondant ball in each color and add 1/4 teaspoon Gum-Tex to each: pink, violet, green, yellow. Roll fondant 1/4 in. thick and cut 9 large Star Cut-Outs and 2 medium Star Cut-Outs in each color. Brush tops of stars with damp brush and sprinkle with White Cake Sparkles; let dry. Attach lollipop sticks to backs of stars with thinned down fondant adhesive; let set.

Step 2

Prepare 1-layers cake to be covered with fondant by lightly icing with buttercream. Cover cakes with white fondant. Color portions of remaining fondant yellow, rose and violet. Roll fondant 1/4 in. thick and cut into 2 in. wide stripes: 19 in. long in yellow (for 8 in. cake); 25 in. long in rose (for 10 in. cake); 31 1/2 in. in. violet (for 12 in. cake). Brush backs of fondant stripes with damp brush and attach to cake sides.

Step 3

Cut spice drops in half horizontally and attach to cake sides in a garland shape with thinned fondant adhesive. Tie curling ribbon around star lollipops; insert into cake. Trim as needed. Position on stand.

*Combine Violet with a small amount of Rose for violet shown. Combine Leaf Green with Lemon Yellow for green shown.