Bake and cool sheet cake. Cut cake into 2 in. x 2 in. squares. Trim height to 1 1/2 in. Position cake pieces on cooling grid placed over sheet pan.
Place melted candy in decorating bags; cover cakes with melted candy. You will need 8 of each color: do one candy color at a time. Tap grid to remove air bubbles.. Place in refrigerator to set.
Divide fondant into 3 portions. Tint a portion red, a portion green and reserve a portion white.
Roll out fondant to 1/8 in. thickness. Cut out 1/4 in. wide strips of fondant using fondant ribbon cutter and 1/4 in. spacers. Each ribbon strip on package is 5 in. long. Each bow loop is 1 1/2 in. long. You will need two ribbon strips and four bow loops for each mini cake.
Attach ribbon strips with damp brush. Fold over loops and attach to form bow with damp brush.
Nothing says "celebrate" like a cake topped with a lush fondant bow. While the bow looks intricate, it's really just a grouping of fondant strips, folded, wrapped and arranged to create a full effect. When you cut strips with the Fondant Ribbon Cutter/ Embosser, you can create bows with stripes or beaded edge embossed designs. Or place fondant on Imprint Mat and roll over one time to imprint design.