Roll fondant for seal and elephant very thin. Use seal and elephant cutters to cut and emboss fondants. Use flexible poly blade to cut and paste pieces where necessary. Attach accent pieces with piping gel. Allow seal and elephant to sit overnight to dry.
Roll red fondant and cover cake drum. Use red fabric ribbon to cover outside edge of drum. Roll light blue and white fondant to desired thickness and cover cakes. Stack cakes using desired stacking materials and place long dowel rod through all three cakes to keep cake secure. Do not cut dowel; you will be using the dowel as support for the seal.
Roll red fondant very thin. Use pastry wheel to cut 1/4" and 1/8" wide by 6" long strips. Attach strips to cake using piping gel, alternating the 1/4" strips with the 1/8" strips. Cut red flags using the flag cutter. Cut the name banner using the banner cutter. Roll white fondant very thin and cut flags using the flag cutter. Cut name using alphabet cutter. Attach flags, banner and name to cake using piping gel. Roll yellow fondant very thin and cut stars using the largest cutter and cut out the center using the smallest cutter. Brush stars with piping gel and adhere to the bottom cake layer; alternating large star with the small stars all the way around the layer. Cut one large star from the yellow fondant and add a number to the center. Attach to cake using piping gel.
Fill the decorating bag with royal icing and snip the tip of the end. Use the royal icing to adhere the elephant to the side of the cake and the seal to the dowel rod at the top.