In advance: Make fondant loops and star. Roll out various colors of fondant 1/8 in. thick. For bow loops, cut strips 1/4 x 2 in.; cut 40 loops each in red, blue, green and yellow. Pinch ends together to form loops; let dry on side on cornstarch-dusted board. Cut star from yellow fondant using cutter. Cut 1/8 in. wide yellow strips for star swirl and lines. Shape swirl and attach along with lines using damp brush; let dry.
Bake 1-layer cake in 12 x 18 in. Sheet Pan and cool completely on Cooling Grid. Cut cake into 48 2-inch squares with paring knife. Cover squares with melted candy. Follow package directions for melting candy. Place cooled cakes on Cooling Grid positioned over Cookie Sheet or Pan. Pour candy on cakes, spreading to edges with spatula so that candy drips down and covers sides. Let dry.
For cake ribbons, roll out various colors of fondant 1/8 in. thick. Cut 1/4 in. wide strips to fit across top and sides of cakes; attach with damp brush.
Stack cakes in tree shape on serving plate, placing 21 for bottom layer, 14 for second layer, 7 for third layer, 4 for fourth layer, 1 for top layer. Attach loops to packages and lollipop stick to back of star with melted candy. Insert star on top.
During the hustle and bustle of the holiday season if you find yourself short on baking time, it won´t be a problem. Just purchase ready-make pound cakes and cut them down to size.
What a great place to relax for the holidays! Make Santa?s little getaway with our Pre-Baked Gingerbread House Kit, Christmas tree cookie evergreen and a sweet sleigh made from Red Foil Petite Loaf Cups.