Bake and cool 5 jelly roll cakes; roll up on long side following recipe directions. Trim cakes to 11 1/2 in. long and
prepare for rolled fondant by lightly icing with buttercream.
For each cake, tint fondant as follows: 2 oz. black, 5 oz. dark color (red, yellow, blue, green or orange), 17 oz. light color (red, yellow, blue, green or orange). Roll out light fondant 1/8 in. thick and cover circumference of cake. Roll out dark fondant 1/4 in. thick and cover ends; smooth with Fondant Smoother. Cover ice cream cones with dark fondant. Fill cones halfway with icing; insert lollipop stick into cone, then into end of cake. Roll out black fondant 1/8 in. thick; cut strips 1/2 x 8 in. and attach 1 1/2 in. from each end with damp brush. Cut a 1 1/4 x 5 in. black rectangle. Cut light fondant letters. Attach letters to rectangle and rectangle to cake with damp brush.
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.