Position pan on cake board and trace outline with pencil. Cut out shape 1/2 in. larger than shape of pan. Wrap with foil.
Bake and cool cake completely. Position on foil-wrapped cake board? Ice smooth with yellow buttercream icing.
Using black FoodWriter and pattern, trace left and right outer wing onto the back of Light Pink Sugar Sheets! Cut out with scissors.
Using punch with Swirl Cutting Insert, punch 22 swirls from Purple Sugar Sheets! Brush the backs of the swirls with piping gel and attach to outer edge of wings. Trim if necessary.
Using black FoodWriter and pattern, trace left and right inner wing onto the back of Bright Pink Sugar Sheets! Cut out with scissors. Attach to outer wing using piping gel. Place wings on cake.
Using punch with Oval Cutting Insert, cut two ovals from Bright Yellow Sugar Sheets! Cut two smaller ovals using medium oval Cut-Out and Rotary Cutter. Brush ovals with piping gel and sprinkle with yellow sugar. Brush backs with piping gel and attach to inner wings.
For body, trace the pattern using black FoodWriter onto the back of Light Pink Sugar Sheets! Cut out with scissors. Using Rotary Cutter, cut four strips, 1 3/4 long x 3/4 in. wide, from Purple Sugar Sheets! Brush strips with piping gel and sprinkle with lavender sugar. Attach strips horizontally to body with piping gel, trim if necessary, and attach body to cake using piping gel.
For head, use punch with Large Circle Cutting Insert to cut one circle from Bright Yellow Sugar Sheets! Draw a face using black FoodWriter. Attach head to cake.
Cut two 2 in. long pieces of licorice and attach to head. Using small round Cut-Out, cut two circles from Purple Sugar Sheets! Brush with piping gel and sprinkle with lavender sugar. Attach circles to licorice using piping gel.
Using tip 8 and yellow buttercream, pipe bead border at the bottom of the cake.
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