In advance: Prepare base board. Enlarge cape pattern to double size (approx. 14 in. long) and use to cut out foamcore board. Tint 18 oz. fondant red and 6 oz. black.
Cover board with red fondant. Roll out black 1/8 in. thick and cut 1 in. wide strips to trim cape and cover board edges; attach with damp brush.
Prepare and roll out cookie dough. Use patterns to cut 3 each right and left feet and hands (reverse patterns for left foot and hand). Bake and cool cookies.
Bake and cool cake. Trim off ears and facial features. Position on covered board. Stack hands and feet cookies (3?each for right and left) with icing and position next to cake. Use tip 3 to outline and fill in whites of eyes, pupils, mouth and shirt (smooth with finger dipped in cornstarch). Outline details with tip 3. Pipe tip 16 pull-out stars for hair. Cover remainder of cake and cookies with tip 16 stars; overpipe nose for dimension. Pipe tip 3 dot for medallion; flatten and edge with tip 3 dots. Outline eyebrows with tip 3. Outline and fill-in teeth (smooth with finger).
*Combine Red-Red with Christmas Red for red shown. Combine Leaf Green with Lemon Yellow for green shown. Combine Violet with Rose for violet shown.
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.
Ever wonder what Dracula looked like as a child? This 3-D Halloween cake could be the answer! Sure to please your party guests, this creature of the night is baked using the Classic Wonder Mold and Mini Ball pans.
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.