Preheat oven to 350°F. Grease 3 (9-inch) round cake pans and line with parchment paper. Grease again or spray with non-stick cooking spray. Set aside. Place all ingredients in a large bowl. With an electric mixer, stir on low speed to combine (30 seconds). Then turn mixer up to medium and beat for 2 minutes. Pour into prepared pans and bake in preheated oven for 25-30 minutes or until a toothpick stuck in the middle of cake comes out clean. Let cool.

Crumble cooled cake into a large bowl. Add 1 cup prepared cream cheese frosting. Mix well. Shape into 20 (1-inch) balls and place on a cookie sheet lined with parchment or waxed paper. Chill in refrigerator for 2 hours or overnight. Melt candy melts according to package instructions in 3 separate bowls. Starting with white, dip a skewer in the melted candy melts, then stick into middle of a cake ball, going down about halfway. Repeat with remaining skewers, making about 6 white, 7 red and 7 green. Now dip 6 cake balls into the melted white candy melts and place skewer into styrofoam. Repeat with remaining balls and colors. Make sure the dipped balls don't touch. Let set. Then brush with gold luster dust.

For Gold ornament tops: Meanwhile, make the ornament tops with fondant. Pinch off bits of fondant and roll in hands to create 40 little pea sized balls. Take 20 of them and flatten slightly with your fingers. Use a toothpick to make little lines on the side to look like the top of an ornament. Take the remaining 20 balls and stick a toothpick through them to make a hole. Let the fondant dry completely, about 1 hour. Then mix together about 1 teaspoon of lemon extract and ½ teaspoon of gold luster dust, stirred together to make a gold paint. Adjust amounts to get the perfect consistency. Paint the fondant pieces gold. Set aside.

Place all royal icing ingredients in a large bowl. With an electric mixer, mix on low for 6 minutes. As soon as it is done, transfer to an airtight container (icing dries out easily). When ready to use, stir it well and add a few drops of water to make it easier to stir and the consistency of toothpaste. Pour about ½ cup of royal icing into a pastry bag fitted with a #3 tip. Pipe decorative lines on the edible ornament cake pops. Use photo as a guide. Then use royal icing to "glue" the gold ornament tops onto the cake pops. Let dry.

Place one layer on serving plate, add a small amount of frosting, then top with another layer. Add a small amount of frosting and add the last layer. Frost the cake with a very thin layer of cream cheese frosting. (You'll need most of it for the decoration). Pour the remaining frosting into a large pastry bag fitted with a ½" round pastry tip. Pipe three dollops of frosting in a row going down the side of cake. Slightly flatten each dollop with a ½" offset spatula and swipe to the left. Use photo on blog as a guide. Continue with this pattern all the way around the cake and on the top as well. Decorate with edible ornament cake pops (after removing the skewers).

Serve immediately or store at room temperature (covered) for 24 hours. Then store covered in the refrigerator for up to 5 days.