Also in advance: Make fondant bows. Tint fondant: 8 oz. each red, yellow; reserve 16 oz. white. Add 1/2 teaspoon Gum-Tex to each, including white. Roll out 1/16 in. thick as needed. Cut using Fondant Ribbon Cutter fitted with straight-edge wheels and spacers needed for widths stated. For red and yellow bows, cut four 6 x 1 in. long strips and one 1 x 3 1/2 in. long strip for center loop. Fold into shape and secure ends with damp brush. For checkerboard bow, cut four 2 x 9 in. long strips and one 2 x 6 in. long strip for center loop (reserve excess white for card). With black FoodWriter, lightly mark 1/2 in. checkerboard squares; fill in alternating squares. Fold into shape and secure ends with damp brush. Let all loops dry on sides on cornstarch-dusted boards.