Bake and cool 2-layer 6 in. x 4 in. cake. Place on foil-wrapped cake board. Prepare icing and tint brown. Ice cakes smooth. Immediately cover entire cake with brownulated sugar before icing crusts.
Cover 16 caramel squares with piping gel; roll in sugar. Attach to top edge of cake with icing.
Spatula ice pretzel rods with icing; roll in sugar. Insert into top of cake making different heights: front center, 4 1/2 in. high; back, 6 in. high; sides, 5 1/2 in. high.
Cut sugar cones down to 3 1/2 in. tall. Spatula ice; roll in sugar. Place a dot of icing on top of pretzel rods and place ice cream cones on pretzels.
Tint fondant brown. Roll 1/8 in. thick. Cut out one door, 2 in. x 2 5/8 in.; two small windows, 1 1/4 in. x 1 1/2 in.; and six large windows, 1 3/4 in. x 1 7/8 in and curve top edges. Brush with piping gel; cover with sugar. Attach to cake sides with dots of icing.