Combine Leaf Green with Lemon Yellow for light green shown. On mini cakes, trim off hat brim and 1/4 in. across top of hat. Turn cakes. Ice bottom half of cake smooth; build up sides with icing to create a triangle shape. Ice face smooth; build up with icing to create a round shape. Pipe tip 4 dot nose. Tint fondant: 1 in. ball rose, 1 3/4 in. ball violet, 2 in. ball black, 2 1/2 in. ball red, 1 1/2 in. ball each blue, brown, yellow and orange; reserve remaining white. Make and position fondant arms, legs, clothes and facial features.
For facial features: Roll out black and white fondant 1/8 in. thick. Using patterns, cut mouth and teeth. Attach teeth to mouth with damp brush; position on cake. Roll 1/8 in. balls for eyes, 5/8 in. balls for cheeks; attach with damp brush. Roll out blue, red, green and rose fondant 1/8 in. thick.
For jacket, cut 1/4 x 3 in. strips for stripes; use narrow end of tip 10 to cut green circles for polka dots. Attach to jackets with damp brush.
For scarves, cut 1/2 x 3 in. neck and two 1/2 x 2 in. streamers; attach with damp brush. Roll a 3/8 in. ball for knot; attach.
For arms, legs, earmuffs, mittens, hat, hair: Roll 1/4 in. black fondant logs; cut a 1 7/8 in. piece for each leg, a 1 3/8 in. piece for each arm and a 4 1/2 in. piece for earmuff band. Shape 1 x 5/8 in. diameter pieces for feet, 3/4 in. balls for mittens and earmuffs; flatten and shape thumbs in mittens. Assemble arms, legs and earmuffs next to cakes. Shape a 1 1/2 x 3 in. violet hat, a 1 x 3 in. red hat, two 3/4 in. balls each for yellow hair and brown hair, a 3 x 1/2 in. crescent for orange hair. Shape hair, adding texture marks with small ball tool or layered look with veining tool; position on cakes. Shape and position 3 x 1 in. white hat bands and 1/2 in. ball pompom. Indent textured look on hats with small ball tool. Position candy cane on mitten.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.