In advance: Make fondant cap, scroll and curls. For cap, tint 16 oz. fondant dark brown combined with a little red-red. Roll out 1/8 in. thick, trace pattern with toothpick and cut out. For scroll, roll out white fondant 1/8 in. thick, trace pattern and cut out. Cut a 3/4 in. wide dark brown strip for ribbon and attach with damp brush. Using veiner tool from Confectionery Tool Set, score line on cap and folds on scroll. For tassel, tint 2 oz. fondant light brown and make a 1/8 x 2 in.
long rope. For fringe, cut a 1 x 1 1/2 in. rectangle, then cut thin slits, stopping 1/8 in. from edge. Wrap fringe around rope. Attach to cap with damp brush. For button, roll a 1/4 in. dark brown ball; flatten and attach with damp brush. Reserve all leftover dark brown fondant for cake stripes and board. Let cap and scroll dry on cornstarch-dusted board. When dry, attach lollipop stick to back with melted candy, leave 3 in. at bottom to insert in cake. Let set. To make approximately 72 curls (see below), add 3 teaspoons of Gum-Tex to 48 oz. of white fondant; knead well.