Prepare the following for
rolled fondant and
stacked construction: 1-layer 10, 12 in. rounds (3 in. deep), 2-layer 8 in. round (total 4 in. deep). Using 5 pks. of white fondant, cover the three stacked cakes in one piece. Reserve remaining fondant trimmed from cake.
Tint the remaining fondant as follows: 2 pks. of chocolate fondant black; 1 pk. of white fondant green. Divide reserved white fondant into thirds; tint orange, red, yellow.
Roll out half of black fondant 1/2 in. thick; cut 8 in. circle. Brush a small amount of water on top of 8 in. cake and place the fondant circle on top of cake to form brim.
Prepare and cover 2-layer 6 in. cake with remaining black fondant and position on top of brim. Use remaining black fondant for buttons, eyes, mouth: use large end of tip 1A to cut 2 buttons; large end of tip 12 to cut 2 eyes; small end of tip 1A to cut 3 dots for center of mouth; small end of tip 12 to cut 2 dots for sides of mouth. Position all with dots of water or buttercream.
Cut green fondant hat band 1 in. wide x 20 in. long; position on hat. Cut green scarf 2 1/4 in. wide x 29 in. long; make folds in scarf and position around top of 10 in. cake. Cut two 2 1/4 in. wide x 9 in. long streamers, attach to scarf. Cut a 2 in. circle for knot on scarf; position. For carrot nose, roll 3/4 in. ball, then roll into 1 1/2 in. long teardrop shape. Use craft knife to make cut marks around nose; position on lollipop stick and insert into cake. To make poinsettia: using pattern, cut 6 large and 6 small petals. Position overlapping petals on side of hat and attach with water. Roll out 6 small yellow fondant dots and position for center of flower.