2 days in advance: Make fondant trims. Tint fondant: 4 1/2 oz. orange, 1/2 oz. brown, 1/2 oz. green; reserve 1/2 oz. white. Add 1/4 teaspoon Gum-Tex to orange. Roll out 1/8 in. thick as needed. Use pattern to cut out whole orange owl. Use pattern to cut out brown, white and green details; attach over owl using damp brush. Let dry on cornstarch-dusted board.

Use cutters to cut six small and six medium orange maple leaves; let dry overnight in flower formers. Mix orange and white Color Dust for orange shown; mix spruce green and periwinkle blue for green shown. Paint details on owl and leaves using Color Dust/lemon extract mixture. Let dry. Attach lollipop stick to back of owl using thinned fondant adhesive, leaving 2 in. extended at bottom to insert in cake.

Bake cake and roll up to cool following recipe directions. Unroll and fill with chocolate icing; reroll. Ice with chocolate icing; comb lengthwise using wavy side of comb. Lighten some chocolate icing with white icing; cover ends with tip 10 swirl. Insert owl and arrange leaves.