Cut 1 in. off end of plastic dowel rod and insert rod into center of cake. Thread gum paste ring spacers and star branches alternately onto rod, stacking stars from largest to smallest.
Attach yellow star to top with royal icing.
Using medium Cut-Out, cut square gifts from primary and neon fondant. Attach to cake using damp brush.
Pipe dots and string ribbons and bows on squares using Icing Writer. Cut 1/2 in. wide strips of white fondant. Attach in loose folds to bottom border with damp brush. Roll small balls of fondant and attach randomly onto cake with damp brush.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.