In advance: Make 20 bricks in Petite Loaf pan. Prepare cereal treat mixture and press into lightly greased cavities. Release immediately onto greased waxed paper-covered boards. Cut 2 bricks in half. Cover all with plastic wrap until needed. Also: Tint 24 oz. fondant red; roll out small portion 1/8 in. thick. Cut letters using cutters from 101 Cutter Set.
Bake and cool cake in snowman pan. Position on wrapped foamcore board. Lightly ice hat area. Use tip 5 to outline and fill in eyes and mouth (smooth with finger dipped in cornstarch).
Cover face with tip 16 stars; overpipe nose for dimension. Use tip 18 to pipe reverse shell beard and moustache and elongated shell eyebrows.
Roll out remaining red fondant 1/8 in. thick. Cut a 6 x 15 in. hat and attach; shape a tapered, pleated top and fold toward side. Pipe tip 1M zigzag brim and rosette pompom.
Position bricks on board with icing "mortar." Pipe tip 1A pull-out snow on chimney top (smooth with finger). Tint 16 oz. fondant green. Roll out fondant 1 in. thick. Use mitten cutter to cut 2 shapes (reverse one shape for opposite mitten).
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.
The star tip creates the most popular, easily accomplished decorations! The serrated edges of the star tip makes ridges in the icing as you squeeze it out. Use for borders, details such as buttons and facial features, flower centers, filling in cakes baked in shaped pans.