Make cake trims. Use reserved fondant to cut fondant ribbons using Ribbon Cutter/Embosser. Cut stars, rounds and hearts using smallest Cut-Outs; attach using damp brush. Reserve remaining fondant. For yellow: Cut 8 in. lengths for 4 flat ribbons and 4 loops using 2 wavy wheels with 1/4 in. spacer; use narrow end of tip 6 to cut and remove center dots. Attach flat ribbons to cake. Form loops, pinch slightly and secure ends with damp brush; support with tissue and let dry on cornstarch-dusted board.
Cut and attach about 60 stars. For blue: Cut 2 strips, 14 in. long, using 2 beaded wheels and no spacer; attach. Cut and attach about 45 rounds. For pink: Cut 10 in. lengths for flat ribbons and 8 1/2 in. lengths for loops. Cut pink base using 2 zigzag wheels with 3/4 in. spacer; cut light pink center strip using 2 straight wheels with 1/2 in. spacer. Attach layers. Attach flat ribbons to cake. Form loops, pinch slightly and secure ends with damp brush; support with tissue and let dry on cornstarch-dusted board. Cut and attach about 70 hearts. For green: Cut strips using 2 wavy wheels and no spacer. Cut six 10 in. lengths and six 7 1/2 in. lengths for flat ribbons; attach. Cut 10 strips, 4 to 6 in. long, for curls. Wrap loosely around Cookie Sticks dusted with cornstarch; let set 15 minutes then slide off and let dry on cornstarch-dusted board.
Make letters. Roll out small amount of reserved dark blue, pink, green and yellow. Cut letters using cutters from set; attach to wagon using damp brush.