Color fondant as follows: Reserve a 2 in. ball of fondant white.
Tint a 2 1/2 in. ball of fondant blue. Divide remaining fondant equally and tint yellow, green and red. Mix blue fondant with 1 teaspoon Gum Tex. Mix a 3/4 in. ball of red fondant with 1/4 teaspoon Gum Tex.
In advance, make skis and poles: roll out blue fondant and cut two 7 3/4 x 1 1/2 in. lengths. Trim one end of each to rounded points. Roll out red fondant with gum-tex and cut two circles using middle circle of Cut-Outs. Make an opening in the center of each circle using the end of a dowel rod.
Let fondant pieces dry on cornstarch-dusted cake board for 1-2 days. Cut 2 dowel rods to 6 1/2 in. lengths, set aside.
Bake and cool cake. Ice paw pads and inside of ears smooth.
Outline with tip 3. Lightly cover sweater and pants area with icing. Roll out green fondant and cut to pants shape, roll out yellow fondant and cut to sweater shape. Position on cake.
Cut a strip of yellow fondant 1/2 in. wide x 13 in. long. Imprint with edge of spatula. Attach to bottom of sweater with damp brush. Cut yellow stars using smallest cutter, set aside.
Roll out a strip of blue fondant 3/4 in. wide x 10 in. long. Attach to neck with damp brush. Cut a strip of blue 3/4 in. wide x 5 in. long; cut fringe on one end. Attach to neck with damp brush.
Use tip 6 and pipe in whites of eyes, pat down with finger dipped in cornstarch; add tip 4 black dot centers, Outline tip 3 mouth, add tip 4 tongue. Using tip 6, build up area on paws.
Cover bear with tip 16 stars. Roll out red fondant, cut into triangle shape and position on head. Roll white fondant by hand into shape for trim and pom-pom.
Attach to hat with damp brush.
Position string licorice and attach fondant stars with damp brush. Attach skis to feet with dots of icing.
Push red circles on prepared dowel rods and insert into hands.
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.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.