Two days in advance: Make golf ball. Use 35 oz. melted candy to make candy shells, about 1/2 in. thick, in Sports Ball Pan. Attach halves with melted candy. Slide ball over warm surface to flatten bottom to sit level. Roll out 20 oz. white fondant 3/8 in. thick. Cover and smooth around candy ball, attaching with piping gel. Make dimples using small ball tool from set.
Also in advance: Make flags. Tint gum paste: 2 oz. red, 2 oz. yellow. Roll out 1/16 in. thick. Use pattern to cut four flags in each color. Let dry on cornstarch-dusted boards. Write numbers with FoodWriter.
Bake and cool 2-layer round cake. Prepare and cover with 48 oz. fondant tinted light blue. Prepare for Center Column Construction. Position cake over tall center post. Trim dowel rod to 11 in. and insert into post (about 4 1/2 in. will extend beyond post); secure with melted candy around neck. Pour 5 oz. melted candy into ball pan; chill until firm and unmold.
Tint fondant: 10 oz. dark blue, 10 oz. light green, 5 oz. dark green. Roll out 3 oz. dark blue 1/8 in. thick. Use end of dowel rod to make 3/8 in. deep center indentation in bottom of tee top for curved area to rest evenly on tee stem. Roll out 3 oz. dark blue 1/8 in. thick. Cover tee top, attaching with piping gel. Roll out remaining blue fondant 1/4 in. thick; cut a 3 1/2 x 4 1/2 in. strip. Brush with Piping Gel and attach around center post for tee stem; smooth seam.
Roll out light green 1/8 in. thick. Cut assorted strips for hills, 4 to 7 in. wide, 2 to 2 3/4 in. high. Attach around cake sides using damp brush; add a second layer for perspective. For grass, add 1/4 teaspoon Gum-Tex to dark green fondant. Roll out 1/16 in. thick. Cut 1 x 10 in. wide strips. Use scissors to cut 1/4 x 3/4 in. deep triangles for grass blades. Attach around cake and tee. Repeat with three more layers around cake and tee. Attach flags, trimming to vary heights. Attach tee top to tee with melted candy. Position golf ball; attach with melted candy.