Cut and cover boards to accommodate cakes. Prepare with buttercream and
cover three 2-layer square cakes, 3 in. high, with fondant; each cake requires 1 pk. of tinted fondant. Smooth with Easy-Glide Smoothers.
Mix remaining 1 pk. fondant with 1 can gum paste. Divide mixture into 3 sections; tinting 1 green, 1 yellow, 1 violet. Roll out 1/8 in. thick and use large end of any tip to make polka dots. Attach yellow dots to blue cake and violet to pink cake with brush dipped in water. Use smallest star cutter to cut blue stars (blue fondant is left over from cake) and attach to yellow cake with brush dipped in water. Using pizza cutter, cut fondant ribbons 1/4 in. wide and wrap around wooden dowel rod for a minute to hold shape; slide off and let dry for 24 hours.
Make about 25 ribbons in each color. Roll long fondant strand approximately 1/2 in. diameter and attach as bottom border around each cake with brush dipped in water. Position cakes so that they rest flush against each other. Position 6 in. plate on top center of cakes as a guide to where hidden pillars will be placed on cakes below. Cut
hidden pillars to fit and insert into cake.
Position bear on plate. Ice inside of ears and bottoms of feet smooth. Pipe-in tip 4 nose, eyes and mouth (smooth with finger dipped in cornstarch). Beginning at bottom of cake, cover entire bear with tip 233 pull-out fur. Position bear on plate on top of cakes making sure plate fits into hidden pillars. Add curly fondant ribbons to packages with brush dipped in water. Tie ribbon to balloon and position in hand.
One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.