Cut pocket and flap out of white fondant. Stack flap on pocket, aligning top edge; set aside to dry. Roll red fondant into long 1/4 in. thick, roll blue into log 1/2 in. thick. Cut each in 3 in. sections. Position sections diagonally side by side on freezer paper, alternating colors; roll out. Cut out tie and knot (do not remove from paper). Work quickly to position tie on cake top; ripple tie and support with cotton balls, carefully peel off paper. Shape a small amount of white fondant into a not shape, cover with fondant knot cutout; tuck under edges and position at top of tie. Cut collar out of remaining white fondant; fold in half lengthwise, shape and place on cake over knot. Position pocket.