Cake serves 20.
Several days before decorating cake, make fondant bow. Add 1/2 teaspoon Gum-Tex each to pink, blue and green fondant from Multi Pack. Roll out fondant 1/8 in. thick. Make 4 pink, 3 green and 2 blue bow strips using zigzag cutting wheels and 1/2 in. spacers from Ribbon Cutter/Embosser Set. Cut 1 green strip approximately 4-1/2 in. long, cut the remaining strips approximately 6-1/2 in. long. Shape center and loops, sealing ends, if necessary, with a little water; trim off corners of bow loops to form an outward "V" shape. Allow loops to dry on cornstarch dusted surface, supporting with crushed tissue inside. Reserve remaining fondant.
Bake and cool a 2-layer 9-inch round cake. Stack cooled cake layers on foil-covered cake board. Prepare for fondant by lightly icing with buttercream.
Reserve 2 in. ball of white fondant for stars; tint remaining fondant yellow. Cover cake in yellow rolled fondant; smooth.
Roll out reserved pink, blue and green fondant 1/8 in. thick. Cut 8 in. long ribbon strips, using Ribbon Cutter/Embosser wheels as for loops. Divide cake into 8ths; attach strips at cake divisions with damp brush. Trim off excess.
Roll out reserved white fondant 1/8 in. thick. Using smallest star cut-out, cut stars. Attach between ribbon strips with damp brush. Attach bow loops to cake top with fondant adhesive. Attach center loop with fondant adhesive. Allow to dry.