For head, roll out copper fondant 1/8 in. thick and cut with round Comfort Grip cutter. Roll out white, yellow and blue fondant 1/8 in. thick; using patterns cut out mouth, hat and brim; attach. Roll and attach a 1/2 in. ball of blue fondant for pompom at point of hat. Attach brim to hat with damp brush; carefully fold pointed edges of brim forward. Roll and attach a 3/4 in. ball of rose fondant for nose. For hair, roll out rose fondant 1/16 in. thick and cut 2 x 1/8 in. wide strips. Wrap strips around skewers and let set for 10-15 minutes. Remove strips and attach to head with damp brush. When dry, draw smile and eyes with black FoodWriter. For arms, trim wooden dowel rods to 5 in. long; roll out fondant 1/4 in. thick and cut two 1 1/2 x 2 in. long strips. Wrap strips around 5 in. dowel rods, leaving approximately 3 in. uncovered; trim left arm fondant slightly shorter. For sleeve ruffles, cut two 1/2 in. wide blue fondant strips. Thin and ruffle one edge on each with ball tool from confectionery tool
set; form into a circle and attach to wrists with damp brush. For collar, cut two 1 in. wide blue fondant strips; thin edge and ruffle as for sleeves to create two 1/2 circles. Attach 1/2 circles together with damp brush; let dry. For hands, shape two 1 x 7/8 in. wide pieces of green fondant; form one round end and cut notch for thumb on each. Attach to arm with damp brush. Using thinned fondant, attach cookie stick to back of head.