A few hours in advance: Prepare fondant
details. Tint 6 oz. fondant yellow. Using patterns
as a guide, shape two feet (1 in. thick) and one
beak (taper from 3/4 to 1/2 in. thick at tip). Indent
feet using brush handle. Cut beak open using
scissors. Insert cut lollipop sticks into beak
and feet, leaving 2 in. exposed. Roll out white
fondant 1/4 in. thick. Use pattern to cut one full
and one partial wing.
Bake and cool cakes. Turn smaller cake over
for hat. Trim 2 in. off wide end to match curve
Tint 10 oz. fondant red. Prepare and
cover cakes with rolled fondant. Use
pattern to mark black areas on body; cover with
tip 17 stars. Position wings; cover with tip 17
stars. Pipe tip 10 dot eyes. Insert beak and feet.
Position hat cake.
For hat trims, roll out white
fondant 1/8 in. thick. For base, cut a 3/4 x 9 in.
strip; attach over gap where cakes meet using
damp brush. For fringe, cut about 15 strips 1 x
4 in. Use scissors to cut partial slits 3/4 in. deep,in. apart, across 1 edge. Brush uncut edge
with damp brush and roll up, pinching bottom
edge to form tufts. Fluff cut ends. Trim bottom
level and attach. For pompom, repeat as above
using a 1 1/2 x 10 in. strip. Insert stick in hat tip;
attach pompom over stick.
* Combine Red-Red with Christmas Red for red shown.
* Combine Lemon Yellow with Golden Yellow for yellow