2 days in advance: Make topper. Knead 1/8 teaspoon
Gum-Tex into 3 oz. black fondant. Roll
out 1/8 in. thick. Use pattern and knife to cut
out silhouette. Let dry two days on cornstarch dusted
board. Attach lollipop stick to back with
melted candy, leaving 4 in. extended at bottom
to insert into cake.
4 oz. fondant yellow. Roll out all fondant 1/8 in.
thick as needed. Cut 29 black strips, 3/4 in. x 4 in.;
store on storage board to prevent drying (reserve
excess fondant). Cut 10 red squares, 3 in. x 3 in.
Imprint with texture press. Cut into 29 strips, 1 in.
x 4 in. Brush with red Pearl Dust. Brush backs
of all strips with damp brush and attach to cake
sides, alternating red and black. Trim as needed.
Cut 1/2 in. wide yellow fondant strips, 35 in. long
for 10 in. cake, 20 in. long for 6 in. cake. Attach
around cakes with damp brush for bottom
border, trimming as needed. Paint with gold
Pearl Dust/lemon extract mixture. Roll
out reserved black
fondant. Use mini
punch to make 100
to bottom borders,
1/8 in. apart with
damp brush. Insert