Several days in advance: Make the following fondant pieces. For bench seats, mix 1 pk. light brown and 1 pk. dark brown fondant; add 1/2 teaspoon of Gum-Tex and knead together. Roll out fondant 1/8 in. thick and cut two 13 x 1 1/2 in. wide strips. Let dry on cornstarch-dusted surface. For hamburger bun tops and bottoms, roll a 3/4 in. ball of light brown fondant for each and flatten to a 1 3/8 in. circle; make 8. For hamburgers, roll a 1 in. ball of dark-brown fondant for each and flatten to a 1 3/8 in. circle; make 4. Place each hamburger between 2 buns. For hot dog buns, roll a 1 in. ball of light brown fondant into a 2 1/4 in. oval; cut a center slit with knife; make 3. For hot dogs, roll 1 in. ball of red fondant into a 1 3/4 in. log, make 3. Press into center of bun. For mustard, roll thin strips of yellow fondant and attach to tops of hot dogs with damp brush. For ketchup and mustard bottles, separately roll red and yellow fondant into 1 1/2 x 3/4 in. wide logs; flatten ends. Make a 3/4 in. teardrop
in each color for bottle caps and attach with damp brush. For glasses, roll 1/2 in. ball of white fondant into a 1 in. log, flatten bottom; make 4. Using medium ball tool from confectionery set, indent inside log for opening. Paint sides with yellow Icing Writer. For pitcher, roll 2 in. ball of white fondant and shape into a 1 1/2 in. pitcher. Shape a spout with fingers. Using medium ball tool, indent inside of pitcher for opening. For handle, roll a thin log of white fondant 1 1/2 in. long and attach with damp brush. Paint sides with yellow Icing Writer.