In advance: Make fondant flowers. Roll out fondant 1/8 in. thick and cut 3 flowers for each cake using forget-me-not cutter from Flower Making Set.

Move flowers to thin foam and soften edges with dogbone tool; move to thick foam and cup with small end of dogbone tool.

Let dry in small flower formers dusted with cornstarch. Roll small balls for centers and attach with damp brush.

Bake and cool jelly roll cake. Cut individual cakes with cutter; cut each in half.

Prepare for poured fondant. Follow recipe instructions for covering cakes and let dry.

In buttercream, outline cakes and pipe umbrella ribs with tip 2. Attach flowers with buttercream; add tip 349 leaves.

Roll a 3/4 in. diameter fondant ball and insert at end of lollipop stick. Insert stick in bottom of cake.

Using 10 in. pieces of ribbon, tie a matching color bow on each stick.