This not-so-friendly winged critter takes a menacing turn, thanks to a spooky color palette and a fearsome fondant-feature expression. Shape cookie wings in a 10 in. x 2 in Heart Pan and form the head and torso from cakes baked in Animal Crackers and Oval pans.
In advance: Make wings. Prepare cookie dough. Press half into bottom of Heart Pan. Bake and cool; repeat. Tint 24 oz. fondant black. Roll out 1/8 in. thick. Brush cookies with Piping Gel; cover with rolled fondant. Reserve
Bake and cool cakes using smallest oval and Animal Crackers pans. Trim ears for more pointed shape.
Make and attach fondant facial features with icing. Roll out some white and reserved black fondant. Use pattern to cut 2 inner ears. Using Oval Cutter Set, cut whites of eyes using large cutter, pupils using medium cutter, nose using large cutter. Attach pupils to whites with damp brush, then cut at an angle. Trim nose to 1 1/4 in. long with slightly curved bottom edge; use tip 3 to indent nostrils. Roll 6 1/2 x 1/4 in. rope for mouth. Attach facial features with icing.
Cover head and oval body with tip 19 stars. Cut 2 large teeth (1 in. long) and 5 small teeth (5/8 in. long). Position on
cake. Roll 2 x 1/4 in. logs for eyebrows; attach. Position wings. Tape 6 in. Cake Circles together, 2 or 3 thick, to build supports for head and body that equal height of wings. Position supports, head and body. Roll thin logs for wing ribbing (3/8 in. diameter for main ribs, 1/4 in. diameter for others). Attach using damp brush.
The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.