Two to three days in advance: Make candy boxes and bows.
Bow: Roll out gum paste 1/16 in. thick. Cut five loops using wide lily petal cutter from Flower Cutter Set. Roll out slightly to make each petal 3 1/4 in. long. Fold into loop. Brush ends with gum paste adhesive and secure. Set on sides and let dry overnight on cornstarch-dusted board. Roll out gum paste 1/8 in. thick. Use medium Round Cut-Out to cut base circle. Attach loops to circle using gum paste adhesive. Let dry overnight. Brush loops with piping gel and sprinkle with Sparkling Sugar. Roll a 1/2 in. diameter ball for center. Brush with Piping Gel; sprinkle with sugar. Attach with Piping Gel; let dry.
Candy Box: Melt 1 pkg. (14 oz.) Candy Melts and pour into non-stick cookie pan. Tap to settle; chill until firm. Unmold. Place on waxed paper-covered board and let return to room temperature. For each box, cut four side walls (2 1/2 in. square) and one lid (2 5/8 in. square). Use warming plate or knife to smooth edges. Attach sides using melted candy in cut parchment bag; hold in position until set. Roll out fondant 1/8 in. thick. Cut 1/2 in. wide strips to trim box. For sides, cut four 2 1/2 in. long strips. For lid, cut one 2 5/8 in. long and two 1 in. long (positioned perpendicular to longer strip). Brush backs with piping gel and attach strips; let dry. Brush fronts with piping gel and cover with Sparkling Sugar. Attach bow to lid with melted candy. Let dry.
Bake and cool 2 in. high cake. Cut into 2 in. squares and
position on plate. Slide candy box over cake. Position berries
and add lid just before serving