Two days in advance: Make fondant trims. Tint fondant: 2 oz. yellow, 3 oz. each red, violet, green. Add 1/4 teaspoon Gum-Tex to each color. For hat, roll out yellow 1/8 in. thick. Use pattern to cut out hat. Shape two 1 1/2 in. balls of violet into 3/4 x 2 1/4 in. feet. Shape 1 1/2 in. balls of green into flattened hands; cut slits for fingers. Shape 1 1/2 in. balls of red into 1 3/4 in. high horns. Let all dry on cornstarch-dusted boards. Reserve excess fondant.
Bake and cool 1-layer cake. Tint fondant: 14 oz. orange, 2 oz. black. Prepare and cover cake with orange fondant. Shape 2 in. ball of white into 3 1/2 in. wide eyeball; attach using damp brush. Roll out black plus reserved violet, green, red and white 1/8 in. thick as needed. Cut pupil using wide end of tip 1A and attach. Use pattern to cut out mouth, tongue and teeth; attach. For arms, push rods 1/2 in. into hands. Cover next 1 1/4 in. with fondant. For legs, push rods 1/2 in. into feet. Cover next 1 1/2 in. with fondant. Push rods 1 in. into horns. Attach last rod to back of hat using melted candy; let set. Insert rods into cake sides. For hat fringe, cut 2 strips 3 1/2 x 1/2 in. Use scissors to cut 1/8 in. wide partial slits across bottom. Attach. For pompom, cut a 2 x 1/2 in. strip. Cut slits as above. Roll up, pinch ends and attach. Use FoodWriters to draw veins and number.
* Combine Violet with Rose for violet shown.
* Combine Leaf Green with Lemon Yellow for green shown.