2-3 days in advance: Make fondant flower. Dust Flower Forming Cups (two large, one small) with cornstarch. Add 1/8 teaspoon Gum-Tex to 2 oz. white fondant. Tint 1 oz. light violet, 1 oz. dark violet. Roll out 1/16 in. thick as needed. Also: Tint coconut
green. For bottom layer, cut five light violet hearts using second smallest cutter from set. Place one heart on Thin Shaping Foam and furl edges using large ball tool from set. Set heart in large Flower Forming Cup. Repeat with remaining hearts, overlapping petals and securing with fondant adhesive as you go.
For smallest top layer, cut five light violet hearts using smallest cutter; repeat as above using small Flower Forming Cup.
For middle layer, cut five dark violet hearts using second smallest cutter; reserve excess fondant. Trim 1/4 in. off points. Repeat as above using large cup. Let layers dry 24 hours. Assemble layers using tip 3 dots of royal icing. Pipe tip 5 dot flower center, 1/2 in. wide. Sprinkle with Sparkling Sugar; shake off excess. Let dry. Pipe tip 5 pull-out flower spike, 1 in. long, on back of flower to insert into cake; let dry.
Bake and cool cake using firm-textured batter such as pound cake. Place
on foil-wrapped cake board, cut to fit. Ice face and inner ears smooth. Use
pattern to mark eyes. Use tip 3 to outline and fill in whites, irises and pupils
(smooth with finger dipped in cornstarch). Pipe tip 2 dot highlight. Pipe tip 1
pull-out lashes, tip 2 outline mouth and tip 3 outline and fill in nose.
legs with tip 5. Outline and fill in hooves with tip 3; overpipe for dimension
(pat smooth with finger dipped in cornstarch). Starting at bottom, cover
body with tip 233 pull-out fur. Roll out reserved dark violet fondant 1/8 in.
thick. Cut a 4 x 1/2 in. wide headband; attach. insert flower; support with
additional icing if necessary. Position coconut and icing flowers around
* Combine Violet with Rose for light and dark violet shown.