In advance: Tint fondant as follows: 3 oz. yellow, 3 oz. green, 1 oz. lighter green, 4 oz. orange, 3 oz. gray, 1 oz. light brown, 1 oz. dark brown, 2 oz. orange for yams, 3 oz. brown for turkey. Reserve remaining white fondant. Make food for table.

Bake, cool and decorate Pilgrim Cookies and Indian Cookies and easel backs.

Make fondant pumpkins. Press fondant into candy mold and unmold; let dry on cornstarch-dusted board.

Bake and cool 2 loaf cakes; position end to end on foil-wrapped board. Prepare for rolled fondant. Roll out white fondant 1/8 in. thick. Cover cake; smooth top only with Fondant Smoother, allowing sides to drape for tablecloth effect.

Roll out gray fondant 1/8 in. thick. Cut plates using smallest circle cutter from set. Use medium circle from set to cut serving plate for yams; cut a 1/4 in. strip and attach for raised rim.

Use football cutter from set to cut serving plate for corn; trim ends to round off. Cut a 1/4 in. strip and attach for raised rim. Cut a 2 x 3 1/2 in. rectangle for turkey platter. Position plates and food on table. Position cookie people in back, fondant pumpkins in front.

Combine Golden Yellow with Lemon Yellow for yellow shown. Combine Leaf Green with Lemon Yellow for lighter green in corn. Combine Orange with Red-Red and Black for yams. Combine Brown with Red-Red, Orange and Black for turkey; combine Brown with Red-Red for other browns shown.