In advance: Make 2 bow loops each in pastel pink, blue, green and yellow and 1 center loop in green (add 1/2 teaspoon of Gum-Tex to each color) for fondant bow.
 
Roll out fondant 1/8 in. thick and cut the following loop strips using using zigzag cutting wheels and 1/2 in. spacers from Ribbon Cutter/Embosser set (you can use 3 wheels and 2 spacers to cut 2 strips at once).
 
Cut 1 green center loop, 4 1/2 in. long and the remaining strips 6 1/2 in. long.
 
Shape center and loops, supporting with crushed tissue and let dry. Reserve remaining fondant.

To make curliques: Roll out fondant 1/16 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Cut into thin strips.

Loosely wrap strips several times around a dowel rod to form curls. Let set 5 to 10 minutes. Slide curl off dowel rod and let dry. Attach to cake with damp brush.

Prepare 2-layer round cake by icing lightly with buttercream. Cover cake with 24 oz. white fondant; smooth with Easy-Glide Smoother. Position on cake base.

Using Cake Dividing Set, divide cake in 8ths.

Roll out reserved pink, blue, green and yellow fondant 1/8 in. thick and cut 2 ribbon strips in each color, 8 in. long, using Ribbon Cutter/ Embosser wheels as for loops.

Brush backs with water and attach at each cake division; trim excess. Trim off corners of bow loop ends to form an outward "V" shape.

Attach ends where ribbon strips meet with thinned fondant. Attach center loop and curliques with thinned fondant.

Roll out 1/4 in. diameter balls of white fondant. Attach to bow loops and ribbon strips, 1/2 in. apart, with damp brush.