Ice your 2" and 4" round cakes with buttercream icing. Cut small cardboard circle to fit under 2" cake. To make the chocolate tops of each cake cut a 3" and 5" square out of the transfer sheet. Place the thinnest size perfection strips on both sides of the square. Pour melted white coating over the transfer sheet. Use a cookie sheet with a straight edge and drag over the perfection strips. Immediately place a round cutter the desired size in the melted chocolate (2" and 4" cutter respectively). Allow to set up. Peel off transfer sheet and remove chocolate circle from cutter. Place circle on iced cake. Cut the chocolate transfer sheet in a strip long enough to fit around each cake. You may need to tape strips together to make it long enough-- tape smooth sides. The strips should then be cut to the height of the cakes. Place the cut transfer strip on top of a silicone mat, or parchment paper, raised side up. Place the medium size perfection strips on both sides of the transfer sheet. Melt white candy coating. Pour over half of the transfer sheet, spreading it to nearly the edge. Use a cookie sheet with a straight edge and drag over the perfection strips - these strips allow for consistent thickness. Quickly lift the transfer sheet with the wet chocolate onto a clean area of the parchment paper to give the chocolate piece a clean edge. Allow to set up until it is almost set (generally 5-10 minutes). Don't let it set too long, or it will crack when you try to put it around the cake. Quickly pick up the strip and put around the cake. Let set for 20-30 minutes. Remove transfer sheet. Repeat with 2nd tier.
Carefully pick up 2" tier and place offset on top of 4" tier, attaching with buttercream. Color buttercream green and use #6 to pipe small ball trim around top and bottom. Use small dab of buttercream to attach desired royal icing figures. Place on polka dot pedestal stand covered with sparkly white sanding sugar for a whimsical presentation.