One day in advance, tint fondant.

Using Rose icing color, tint 4 oz. white fondant dark rose and ½ oz. white fondant light rose. Tint 4 oz. white fondant dark purple and 1½ oz. white fondant light purple using color combination provided. Combine Violet with a touch of Rose icing colors to get light and dark purple colors shown. Using Teal icing color, tint 1 oz. white fondant teal.

Add 1/8 teaspoon Gum Tex to each ball of tinted fondant.

Also one day in advance, make ears and mane.

For Leopard Ears – Using fondant roller with purple guide rings, roll out dark rose fondant. Using smooth side of round “E” cut-out, cut two circles. Using fondant roller with pink guide rings, roll out light rose fondant. Using large end of tip 2A, cut two circles.

Using damp brush, attach light rose circles to dark rose circles. Using knife tool, cut 90 degree notch out of each ear, about 3/8 to ½ in. wide. Let dry on cornstarch-dusted board. Reserve remaining light and dark rose fondant.

For Bear Ears – Using fondant roller with purple guide rings, roll out teal fondant. Using smooth side of round “E” cut-out, cut two circles.

Using knife tool, cut 90 degree notch out of each ear, about 3/8 to ½ in. wide. Let dry on cornstarch-dusted board. Reserve remaining teal fondant.

For Zebra Ears – Using fondant roller with purple guide rings, roll out dark purple fondant. Using smooth side of leaf “D” cut-out, cut two leaves, using fingers to straighten curve, making ear shape. Using fondant roller with pink guide rings, roll out light purple fondant. Using smooth side of leaf “F” cut-out, cut two leaves. Using fingers, straighten out curve, making smaller ear shape.

Using damp brush, attach light purple leaf to dark purple leaf. Let dry on cornstarch-dusted board. Reserve remaining light and dark purple fondant.

For Zebra Mane – Using remaining light and dark purple fondant, roll each color into 1 x 2 x ¼ in. strip. Cut into ½ in. sections.

Alternating colors, lay strips vertically to from mane, attaching one piece to the other with a damp brush. Finished mane should measure 4 in. long. Using pick tool, make indents for hair. Let dry on cornstarch-dusted board. Reserve remaining dark purple fondant.

Bake cake. Prepare cake batter following recipe instructions. Bake and cool two cake layers per cake (six layers needed if making three cakes). Trim cake layers to 1½ in. high. Fill and stack layers for three 3 in. high cakes.

Using remaining batter, bake and cool mini cupcakes in baking cups.

Tint icing. Using Rose icing color, tint 3 cups white icing light pink. Using Teal icing color, tint 3 cups icing light teal. Tint 3 cups icing light purple using color combination provided. Combine Violet with a touch of Rose icing colors to get light and dark purple colors shown.

Ice one cake each light pink, teal and light purple.

Decorate mini cupcakes. Prepare three decorating bags with tip 6B. Fill each separately with remaining light pink, light teal and light purple icing. Alternating colors, pipe swirl on each mini cupcake.

Decorate cakes.

For Leopard Cake – Using Black icing color, tint ¾ in. ball white fondant black. Using fondant roller with pink guide rings, roll out black fondant. Using smooth side of round “F” cut-out, cut two circles.

Using fondant roller with pink guide rings, roll out small amount of white fondant. Using small end of tip 6, cut out two circles. Repeat with small end of tip 4. Using damp brush, attach one tip 6 and one tip 4 circle to each black circle.

Using remaining black fondant, roll ½ in. ball to form nose.

Using fondant roller, roll remaining dark rose fondant to ¼ in. thickness. Cover fondant with plastic wrap, then use smooth side of round “F” cut-out to cut two circles over plastic wrap, forming cheeks.

Using fondant roller with pink guide rings, roll out remaining dark rose fondant. Using small end of tip 1A, cut out one circle to form tongue.

Place eyes, nose, cheeks and tongue on light pink cake.

Roll small logs of dark rose fondant, flattening slightly. Attach randomly to cake, forming spots. Insert ears into top edge of cake.

For Zebra Cake – Form dark purple fondant into oval, measuring 1¼ in. x 2¼ in. in size. Using large end of smiling tool, indent mouth. Using small end of ball tool, indent nose. Using small end of smiling tool, indent accent lines. Attach muzzle to lower half of light purple cake. Reserve remaining dark purple fondant.

Using Black icing color, tint ½ in. ball white fondant black. Using fondant roller with pink guide rings, roll out black fondant. Using smooth side of round “F” cut-out, cut two circles, using fingers to form into oval shapes.

Using fondant roller with pink guide rings, roll out small amount of white fondant. Using small end of tip 6, cut out two circles. Repeat with small end of tip 4. Using damp brush, attach one tip 6 and one tip 4 circle to each black oval. Attach eyes to cake.

Using fondant roller with pink guide rings, roll out remaining dark purple fondant. Cut strips with fondant trimmer, forming stripes. Attach to light purple cake.

Insert ears into top edge of cake. Position mane on top of cake.

For Bear Cake – Using fondant roller with pink guide rings, roll out teal fondant. Using smooth side of round “D” cut-out, cut two circles forming eyes. Using fingers, flatten bottom and inside edge of each eye.

Using fondant roller with pink guide rings, roll out small amount of white fondant. Using smooth side of round “F” cut-out, cut out two circles. Shape into slight oval shape. Using damp brush, attach to dark teal circles. Reserve remaining rolled out white fondant for later step.

Using Black icing color, tint ½ in. ball white fondant black. Using fondant roller with pink guide rings, roll out black fondant. Using small end of tip 1A, cut out two black circles. Shape into slight oval shape. Using damp brush, attach to white circles.

From remaining white fondant, using small end of tip 6, cut out two circles. Repeat with small end of tip 4. Using damp brush, attach one tip 6 and one tip 4 circle to each black circle. Attach eyes to light teal cake.

Using fondant roller with purple guide rings, roll out remaining black fondant. Using small end of tip 2A, cut one circle. Using fingers, shape circle to form nose. Attach to cake.

Using remaining black fondant, roll small log, about ¾ in. long. Curve ends slightly upward, forming mouth. Attach to cake.

Insert ears into top edge of cake.