Using inside of pan as a mold and melted candy in disposable bags, pipe candy into cap, bow, inside of ears, nose, mouth, star and paw pads. On waxed paper, pipe approximately 30 red dots with melted candy. Refrigerate and unmold pieces when set.
Ice sides of cake smooth; outline bear and facial features with tip 4. Position molded candy on cake. Cover bear with tip 16 stars. Add tip 16 reverse shell fur on hat brim and pom-pom. Insert candy cane in cake.
Pipe tip 18 rosette border. Position red candy dots on alternating rosettes. Write tip 2 message.
NOTE: Add melted white candy to yellow to achieve yellow star color.
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.