To Decorate Balls: Using royal icing, pipe details on gumballs. Use tip 1 for numbers, tip 2 for stripes, tip 3 for white spots behind numbers on solid gumballs; pat down with finger dipped in cornstarch. Position balls and cue on cake top.

To Make Pool Table: Melt candy following package directions, paint Grecian Pillars, set aside. Stack two 9 x 13 in. cake boards and tape together. Prepare board for rolled fondant by lightly icing with buttercream.

Roll out 1 pk. chocolate fondant and cover board. Ice 1-layer 2 in. high cake lightly in buttercream icing and prepare for fondant covering; place cake on fondant covered board. Roll chocolate fondant 1/2 in. thick and cut two 13 in. x 3/4 in. strips and two 9 in. x 3/4 in. strips. Place strips along edges of cake top to build the cushion. Reserve a small amount of chocolate fondant for handle of cue stick and for bottom border. Roll remaining chocolate fondant 1/8 in. thick and cover cake; smooth using Easy Glide Fondant Smoothers. Roll fondant into rope lengths and place along bottom border; smooth and blend into board and cake sides with fingers. Using approximately 1/8 pk. white fondant, reserve a small amount white for cue stick. tint the rest black.

Tint remaining white fondant green and roll out 1/8 in. thick; cut a 13 1/4 x 9 1/2 in. rectangle, rounding off the corners. Position on cake top and smooth edges together. At each corner and at the center of each long side, cut out pockets using the larger opening of tip 1A, remove. Cut matching pockets out of black fondant and position. Smooth edges together. Attach pillars to underside of board at the corners using melted candy.

To Make Cue: Use dowel rod and reserved white and chocolate fondant. Using a small amount of white fondant, cover end of dowel rod. Combine remaining white and chocolate fondant, roll into 4 1/2 in. log and cover other end of dowel rod. Mark impressions with side of finger. Let dry.