At least 1 day before decorating cake, on waxed paper covered cake board, make royal icing drop flowers using tip 1B or 2D in orange, violet, rose and yellow (approximately 32 flowers are used in this project - make additional in case of breakage); add tip 3 yellow dot flower centers. Allow to dry completely.
Melt yellow candy following package instructions. Fill one sports ball pan half with melted candy. Place in refrigerator until a 1/4 in. thick shell has formed, about 10 to 15 minutes.
Pour out excess candy; smooth top edges with a spatula and refrigerate an additional 15 to 20 minutes. Carefully unmold the shell.
If you have difficulty, place in freezer 2 to 3 minutes, then unmold. Allow candy shell come to room temperature.
With dots of royal icing, divide outer edge of shell into 24 sections. Pipe multi-colored tip 5 royal icing lines from marked edge to the top center shell. Add a tip 5 ball at top center. Let dry.
Attach candy stick "pole" to bottom of shell with melted candy Let set.
Bake your favorite 2-layer cake recipe or mix in round pan. Cool cake in pan on wire rack 10 minutes. Remove from pan and cool completely. Arrange cake on foil-wrapped cake board.
Spatula ice cake top smooth in white buttercream; ice sides smooth with yellow buttercream. Pipe buttercream icing tip 326 leaf bottom border; position flowers on leaves.
Tint piping gel blue; spread on portion of cake top for "water". Cover the rest of cake top with brown sugar "sand". Position umbrella and sandal candles.