In advance: Make cookies. Roll out dough; use patterns to cut 4 clouds (reverse pattern for 2), head and umbrella handle. Cut 12 stars using 2nd smallest star cutter. Bake and cool. Set 3 stars aside. Place remaining cookies on cooling grid over waxed paper; cover with thinned color flow; let dry overnight. Pipe swirls on clouds using tip 1 and full-strength color flow. Draw faces on iced stars and head with black FoodWriter. On head, pipe tip 3 nose and cheeks in full-strength color flow. Wrap 8 in. of dowel rod with yellow ribbon; leave 4 in. unwrapped to insert in cake. Attach cookie handle to rod with full strength color flow; let dry. Tie on a pink ribbon bow. Set aside. On waxed paper, using royal icing, pipe six tip 127 ruffle garlands 2 3/4 in. wide x 1 1/2 in. deep; make extras to allow for breakage and let dry. Pipe 7 tip 8 white balls for garland points and 1 tip 12 rose ball, (flattened to 1 in. diameter) for umbrella button. Let dry.