Grease 139 inch pan; line with waxed paper & grease again. Prepare cake as directed in recipe or according to pack directions. Cool slightly; carefully remove cake from pan. Remove waxed paper from cake; cool completely. Invert cake onto large tray or foil covered cardboard. Frost sides & top. To prepare ribbons & bow, in small saucepan combine vanilla chips & corn syrup. Melt over low heat until mixture is smooth, stirring constantly. Refrigerate 15-20 minutes or until mixture is firm enough to knead. Knead until smooth. Divide mixture into 2 parts, making quarter & 0.75 portions. Knead a few drops of green food coloring into quarter of mixture. Wrap in plastic wrap. Knead a few drops red food coloring into 0.75 of mixture. Place red mixture between 2 sheets of parchment paper or on surface sprinkled lightly with powdered sugar; roll out mixture into 166 inch rectangle. With knife or pastry wheel, cut lengthwise into 2 cm strips. Place strips on cake to resemble ribbon on a package; fold additional strips to form bow. Roll out green mixture as directed about to 0 cm thickness. Using holly leaf cutter, cut out 8 leaves. Score veins with tip of knife. Tuck leaves around bow for garnish. Sprinkle ribbon & leaves with edible glitter. TIPS: Edible glitter is available at kitchen specialty shops. To keep parchment paper from slipping while rolling out ribbons, tape to counter. Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On THU, 09 NOV 1995 172248 -0500