Make fondant spring. Let dry
Mark pillar. Use ruler and
black fine tip FoodWriter
edible color marker to divide 4.25 in. pillar from Towering Tiers cake stand set into five 1 in. wide sections (one on collar, three on pillar and one on threads).
Make thread rings around pillar. Roll a 1 in. ball of
white fondant into a log,
3/8 in. dia. x 6 in. long. Place on Roll-N-Cut Mat. Pinch at top to create a triangle shape to attach to pillar. Trim log to 51/2 in. long. Make five rings.
Attach rings around pillar. Melt white Candy Melts candy according to package directions. Use melted candy in cut parchment bag to pipe a line on each pillar marking. Beginning at bottom collar of pillar, attach bottom of triangle shape, then wrap ring around pillar. Let dry 1 to 2 hours. Reserve remaining melted candy.
Wrap pillar with fondant. Use 9 in. fondant roller with purple guide rings to roll out
3 oz. white fondant 1/8 in. thick. Cut a rectangle, 7 in. wide x 4 1/2 in. high. Brush exposed areas of pillar with piping gel. Wrap fondant rectangle around base.
Smooth and trim fondant. Use hands to smooth fondant over thread rings. Trim as needed, keeping thread areas clear. Let dry 24 hours.