I baked two double round cakes in different sizes and cut a cake board to the size of the top tier so I could work on it separately before stacking on the bottom layer using wood dowels for support.  Each cake is filled and covered in butter cream then covered with fondant.  Using the flat side of a knife, I pushed lines into the fondant to “quilt” the top cake.

I sketched the letters and feet on paper and cut them out to use as a fondant pattern.  The toes on the feet are just tiny fondant balls dipped in water and flattened out on top of the feet. The blocks on top are two prepackaged bite sized rice crispy treats each, which I mashed together then covered and trimmed in fondant.  A little white butterceam trim and… Ta-da!