Cake serves 26. Each cookie serves 1.
Make Roll-Out Cookie recipe or use refrigerated sugar cookie dough. Roll out cookie dough and cut using Girl and Boy cutters. Bake and cool following recipe instructions.
Bake and cool Sports Ball cake and 2-layer 8-in. round cake. Combine ball cake halves with buttercream icing; place on 6 in. cake circle cut to about 2-1/2 in. circle. Stack larger cake layers on foil-covered 10-in. cake circle. Prepare cakes for fondant by lightly icing with buttercream. Prepare for stacked construction.
Roll out fondant in desired flower colors 1/8 in. thick. Cut out daisy, stephanotis and small and large 5-petal flowers; add fondant ball centers. Place in cornstarch-dusted flower formers or cups; dry completely.
Marble white fondant blue; roll out 1/4 in. thick. Cover ball cake, gently smoothing with hands. Tint portion of white fondant green; roll out 1/8 in. thick. Using pattern, cut continents; attach to ball cake with damp brush. Cover 8 in. cake with white fondant. Stack “world” cake onto white layer cake.
Roll out desired colored fondant 1/8 in. thick. Using cutters for patterns, cut clothing pieces, hair, etc. from fondant. Attach fondant to cookies with piping gel or dots of icing; attach fondant to fondant with damp brush.
Attach decorated cookies to sides of 8 in. fondant covered cake with dots of icing. Pipe tip 233 green buttercream pull-out “grass” bottom border for both cakes. Arrange fondant flowers on grass border.