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Tint 12 oz. fondant brown and red combination; roll out 1/8 in. thick.
Using second smallest cutter from set, cut 14 gingerbread boys; let dry on cookie sheet dusted with cornstarch.
Using royal icing, pipe tip 2 dot and string facial features and trim on gingerbread boys.
Tint 6 oz. fondant red and reserve 6 oz. white; roll out 1/8 in. thick. Using knife, cut 1/4 in. strips of each color and wrap around top half of hidden pillars, attaching with damp brush; set aside.
Prepare 2-layer 6 and 10 in. cakes (3 in. high) for
Push-In Pillar Construction.
Ice cakes smooth in chocolate buttercream, 1/2 in. thick on sides.
Immediately comb sides with Icing Sculptor, using yellow blades with U-shaped edge.
Insert hidden pillars into 10 in. cake, so that fondant strips rest just above cake. Position 6 in. cake on separator plate.
Pipe tip 1M rosette top and bottom borders. Cover top tier with tip 1M rosettes, adding a second row in center.
Position spice drop and sprinkle nonpareils on each rosette.
Position gingerbread boys and small candy canes around cakes. Insert large candy canes.