Tint white fondant yellow. Add ¼ teaspoon Gum-Tex to 3 oz. yellow fondant; roll into a 6 x ¾ in. diameter log and shape into handle. Insert lollipop sticks on each end of handle. Let dry overnight. Wrap remaining fondant to keep it soft until ready to cover your cake.
Preheat oven to 350°F. Spray two 6 x 3 in. round baking pans with vegetable pan spray. In large bowl, combine cake mix, coffee, oil and egg whites with electric mixer on low speed until moistened; beat at medium speed 2 minutes. Add hazelnuts and blend. Pour into prepared pans. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan to cooling grid; cool completely.
Arrange cake on foil-covered cake circle; prepare for covering with rolled fondant by icing lightly with buttercream. Roll out reserved fondant to ¼ in. thick; cover cake. Smooth, using Fondant Smoother if desired. For top and bottom borders, roll two 20 x 3/8 in. diameter logs; attach with damp brush.
For message, roll out pastel fondant 1/8 in. thick. Cut letters with Cut-Outs; attach to cake with damp brush. Cut circles from a variety of fondant colors using small and large openings of tip 12; attach to cake sides with damp brush. Tint piping gel brown for "coffee"; place on cake top using cut disposable bag or carefully spoon onto cake top and spread evenly. Insert fondant handle in cake side.