Bake and cool 2-layer oval and stand-up bear cakes (use firm-textured batter such as pound cake for bear) and prepare for stacked construction. Ice oval cake smooth in rose buttercream. For dock, roll out violet fondant 1/8 in. thick; using oval pan as a pattern, cut an oval approximately 1 in. larger overall. Position on cake; smooth with Fondant Smoother. For dock posts, cut 7/8 in. wide x 3 in. long strips; attach to cake sides, 2 1/2 in. apart, with damp brush. For water, roll out blue fondant 1/8 in. thick; cut 1 1/4 in. wide strip to fit around cake bottom border. Using a paring knife, cut waves along top edge. Attach with damp brush. On bear cake, trim off arm that touches mouth. For hands, roll out two 1 1/2 in. diameter balls of white fondant. Cut 2 lollipop sticks to 3 in. Insert 1 in. deep into hands then insert in arm areas on front of cake. Build up arms with tip 12. Using tip 4 and buttercream, pipe in nose, ears, and pads of feet (smooth with finger dipped in cornstarch). Outline eyes and
mouth with tip 3. Cover bear with tip 16 stars. For fishing pole, cut 12 in. of ribbon; tie into a bow at end of a lollipop stick. For fishing line, attach a heart to end of remaining ribbon with fondant adhesive; let dry. Tie onto stick leaving approximately 9 in. hanging.