Brush cakes with apricot preserves. Tint 16 oz. of fondant orange and 3 oz. green. Roll both 1/8 in. thick and cover cakes each with 4 oz. of orange fondant. Use fondant smoother to make indentations on pumpkins and brush ruby red pearl dust on lines. Cut 3 leaves for each pumpkin and make stems 3/4 in. tall and 3/8 in. wide. Use lollipop stick to make indentations around edges of stems. Roll small tendrils, 3/16 in. thick by 2 1/2 in. long. Curl one end and attach to cake with damp brush.