Make loops. One day in advance, prepare royal icing. Tint half blue; reserve remaining white. Use tip 3 and full-strength royal icing to pipe 11 loops, 7/8 in. high x 3/8 in. wide, for each treat, Pipe dot at end of loop. Make extras to allow for breakage and let dry overnight on parchment paper-covered cake board.
Make cakes. Bake and cool sheet cake, 1 in. high. Use smallest circle cutter from set to cut mini cakes.
Cover cakes with icing. Heat decorator icing following technique instructions. Tint blue. Cover cakes with icing. Let set.
Use piping gel in cut disposable bag to pipe a line on bottom edge of cakes. Attach nonpareils.
Assemble loops. Use tip 3 and full-strength royal icing to pipe a mound in center of mini cake top. Insert six loops for bottom row on all cakes. Let set.
Pipe a second mound in center of loops. Insert four loops for second row on all cakes. Let set.
Pipe a smaller mound in center of loops. Insert final loop straight up for all cakes. Let set.