One day in advance, make gum paste topper.

Using fondant roller with purple guide rings, roll out gum paste. Using printable pineapple pattern, cut out pineapple outline shape. Save pattern for later step. Transfer to cornstarch-dusted cake board. Let dry 8 to 10 hours or overnight.

Bake cakes.

Prepare cake batter following package instructions. Bake and cool three cake layers for 6 in. high cake.

Create acetate pattern.

Using pineapple pattern and FoodWriter pen, trace entire pineapple pattern on acetate. Cut out with clean craft knife.

Tint icing.

Combine Violet and Royal Blue icing colors to get purple color shown. Combine Pink and Burgundy icing colors to get pink color shown. Using icing colors, tint ¼ cup icing each yellow, orange and teal. Tint ¼ cup icing each purple and pink using color combinations provided.

Ice pineapple.

Place acetate stencil over gum paste pineapple. Using tapered spatula, swipe small amounts of yellow, orange, teal, purple and pink icing across stencil. Repeat until stencil is covered; carefully remove stencil. Let topper crust over, about 15 to 20 minutes.

Decorate cake.

Using white decorator icing, ice cake smooth. Using tapered spatula, swipe small amounts of tinted icing on bottom of cake, moving spatula from bottom of cake upwards. Repeat, alternating colors, around entire bottom of cake until covered.

Insert cake topper.

Melt Candy Melts candy pouch according to package instructions. Using melted candy, attach lollipop stick to back of pineapple topper. Chill until set, about 5 to 10 minutes.

Once set, insert topper into cake.