Standing O! Cake & Cupcakes

Step 1

Main Cakes: Bake and cool 2-layer round and 2-part large cupcake. Tint fondant*: 36 oz. yellow, 24 oz. pink, 2 oz. black. Roll out 1/8 in. thick as needed. Prepare and cover round cake with yellow rolled fondant and cupcake bottom with pink rolled fondant. Prepare cakes for Stacked Construction.

Step 2

Position round cake on foil-covered board, 1 in. larger than cake on all sides. Position cupcake on board cut to fit. Roll a 32 x 1/2 in. diameter yellow log; attach around cake base. Attach Jumbo Confetti to sides using icing dots. Roll 3 1/2 x 3/4 in. diameter logs for legs; bend and attach using damp brush. Attach 1 1/4 in. long oval feet; wrap 1/4 in. diameter logs around feet at ankles.

Step 3

Cut dowel rod for two 5 in. lengths. Insert into cake sides for arms, leaving 2 in. exposed. Cover 1 1/2 in. with 1/8 in. thick fondant strips. For each hand, roll and flatten a 1 in. ball; cut slits to shape fingers. Push onto tip of dowel rod.

Step 4

For cupcake top, use spatula to build up icing mound. Use tip 1A to pipe a continuous spiral, from bottom to tip. Roll out small amounts of pink, white and black fondant 1/8 in. thick. Use pattern to cut large mouth. Use wide end of tip 1A to cut eyes and cheeks; use narrow end of tip 1A to cut pupils. Attach features with icing dots. Position small confetti.

Step 5

Cupcakes: Bake and cool cupcakes in silicone cups supported by cookie sheet.

Step 6

Build up icing mound using a spatula. Use tip 12 to pipe a continuous spiral, from bottom to tip. Roll out small amounts of pink, white and black fondant. Use pattern to cut small mouth. Use tip 12 to cut eyes; use tip 9 to cut pupils and cheeks. Attach features with icing dots. Position small confetti.

* Combine Lemon Yellow with Golden Yellow for yellow shown.

Step 7