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Several days in advance: Make fondant handle. Add 1 teaspoon Gum-Tex to 12 oz. white fondant. Roll 2 logs, 5/8 in. thick and 22 in. long; twist together.
Brush cookie treat sticks with water and insert on each end. Curve to shape on cornstarch-dusted board and let dry. Also in advance: Make fondant leaves.
Tint 8 oz. white fondant green; roll out 1/8 in. thick. Cut 50 leaves using medium Cut-Out.
Score vein lines using straight-edge wheel from Cutter/Embosser; let dry on large flower formers dusted with cornstarch.
Cut 30 cookies using egg cutter from set; bake and cool. Tint 4 oz. white fondant violet; roll out violet and pastel pink, yellow and blue fondant 1/8 in. thick.
Cut egg shapes with cutter. Imprint designs on fondant using wheels of Cutter/Embosser for lines, small end of tip 190 for flowers and parts of mini crinkle cutters for various designs.
Attach fondant to cookies with buttercream. Attach lollipop sticks to cookies with melted candy. Prepare 2-layer cake for
Cover cake and smooth with Fondant Smoother. Divide cake in 10ths; mark 2 in. down from top edge of cake between division marks.
For swags, roll out pink fondant 1/8 in. thick and cut 4 x 3 in. pieces. Gather at ends to form folds; attach at division points with damp brush.
Deepen folds using veining tool. Roll 1/2 in. balls of pink fondant and attach at division points with damp brush.
For bottom border, roll 2 logs, 1/2 in. thick and 30 in. long. Twist together to make rope and attach to cake with damp brush.
Insert egg cookies and handle in cake. Attach leaves around eggs with buttercream. Tie bow to handle.