Two to three days in advance, prepare to make fondant candy trims. Tint fondant: 148 oz. violet, 80 oz. green, 44 oz. blue, 14 oz. rose, 26 oz. yellow, 6 oz. orange, 2 oz. red. Reserve 140 oz. violet, 72 oz. green. 24 oz. blue and 16 oz. yellow to cover cakes. Roll out 1/8 in. thick unless otherwise specified. Let pieces dry on cornstarch-dusted paper-covered boards.

Gum Balls (top garland, bottom border): Roll fondant into 1/2 in. diameter balls. Make 30 each orange, rose, green and yellow, 16 violet, 14 blue. Paint with white Pearl Dust. Let dry 2 days.

Lollipops (middle tier): Roll fondant logs 1/2 x 10 in. Make two in each pastel and white. Press two or three different pastel and white logs together and twist. Lay on mat and roll with palms of hands to form a smooth striped rope, 16-18 in. long. Start at center and wrap into a tight spiral (brush with damp brush as you go) for 2 3/4 in. diameter pops. Make 12 in assorted pastels. Brush with white Pearl Dust. Let dry two days. Set aside four to attach to pillars. Attach treat sticks to backs of all others using melted candy.

Ice Cream Cones (bottom tier): For the four ice cream cones that slide over pillars, use knife to cut out bottoms. Fill the other four halfway with melted candy; chill until set. Use melted candy to anchor Globe Pillars to top of all eight cones, keeping hole centered at the top. Roll out rose, yellow and green fondant. Cut a 7 in. circle. Wrap over Globe Pillar, crumpling excess at bottom over cone edge. Make two yellow, three pink, three green. For ice cream cones that go over pillars, use knife to clear top hole. Use veining tool from set to add details. Paint ice cream with white Pearl Dust.

Ribbon Candies (middle tier): For each piece of ribbon candy, roll two pastel logs, 1/4 x 4 in. long and one white log, 1/4 x 4 in. long. Brush white log with damp brush and sandwich between pastels; roll into a 1 x 6 in. strip, 1/8 in. thick. Attach around base, ruffling strips as you go.

Pinwheel Candies (bottom tier): Roll out white fondant 1/4 in. thick. Use wide end of tip 1M to cut 30 circles. Paint on spiral stripes using Ruby Red Pearl Dust.

Roll out white fondant 1/8 in. thick. For middle tier, cut 1 1/2 x 5 in. rectangles; wrap around top 5 in. of four pillars. Let dry two days on cornstarch-dusted boards.

Cover base board with 48 oz. white fondant. Brush with white Pearl Dust.

Bake and cool 2-layer cakes and large cupcake (you will need four 2 in. high 18 in. half round layers for a 4 in. high cake). Prepare and cover round tiers and bottom of cupcake with rolled fondant. Prepare for Push-In Pillar Construction . Trim as needed.

Decorate cupcake and 10 in round cake. Roll 1 in. diameter logs of white fondant. Working bottom to top, wrap around cupcake top for spiral icing. Paint all over with white Pearl Dust. Roll 1/4 x 1 in. logs of green, rose, orange and yellow to look like jimmies. Attach with damp brush.

For 10 in. round: Roll out white fondant 1/8 in. thick. Cut a 1 1/2 x 30 in. strip. Attach for bottom border; brush with white Pearl Dust. Roll out some of all six pastels 1/8 in. thick. Use narrow end of tip 10 to cut dots. Attach in three rows of three dots, approx. 1/4 in. apart. Use Dividing Wheel to divide cake into 10ths. Use Garland Marker to mark 1 1/4 in. deep garlands between marks. Attach gum balls over marks using fondant adhesive.

For 14 in. round: Brush cake sides with white Pearl Dust. Cover sides with strip of waxed paper. Roll out white fondant 3/16 in. thick. Cut an 18 in. circle. Smooth over top of cake and down sides. Use knife to cut away fondant to make random drips 3/4 to 1 1/2 in. deep. Remove waxed paper and secure white fondant. For each piece of ribbon candy, roll 2 pastel logs 1/4 x 4 in. long and 1 white log 1/4 x 4 in. long. Brush white log with damp brush and sandwich between pastels; roll into a 1 x 6 in. strip, 1/8 in. thick. Attach around base, ruffling strips as you go. Make 3 strips in each pastel. Roll out fondant pastels (not green) 3/16 in. thick. Cut circles using wide end of tips 12 and 1M. Attach. Paint top, dots and ribbon candy with white Pearl Dust. Insert pillars. Attach plain lollipops to top of pillars with melted candy. Insert lollipops on sticks; trim some sticks to vary heights.

For 18 in. round: Brush with white Pearl Dust. Divide cake into 10ths. Roll out pastels (not violet) 1/8 in. thick. Use cupcake cutter from Party Set to cut 2 cupcakes in each pastel. Center over marks and attach to cake sides. Use veining tool to indent lines. Roll out white 3/8 in. thick. Cut with cupcake cutter. Use knife to cut away bottom to look like icing; attach. Roll out red. Use wide end of tip 1M to cut out circles; attach for cherries. Paint all with white Pearl Dust. Attach jimmies and gum ball border with fondant adhesive. For garland, roll a white and a pastel log 3/8 x 5 in. Twist together and roll with the palm of your hand to make a 5 in. long rope. Pinch ends to flatten and attach between cupcakes, leaving a 2 in. space between ropes. Attach 3 pinwheel candies in each space. Insert pillars. Position ice cream cones. Assemble tiers at party.

* Combine Violet with Rose for violet shown.
* Combine Leaf Green with Lemon Yellow for green shown.
* Combine Red-Red with Christmas Red for red shown.