In advance: Make lion?s mane. Mix 4.4 oz. pack of orange from Multi Pack with 4 oz. white fondant. Roll out 1/8 in. thick. Cut thin strips 1/4 x 4 to 6 in. long. Wrap loosely around Cookie Stick. Let set 10 minutes. Carefully slide off. Let curls dry in random curves on waxed paper-covered boards. Make 90 to 100 curls.
Make cookie paws. Prepare and roll out dough. Use pattern to cut paw; reverse pattern for 2nd paw. Bake and cool cookies. Cut 2 Cookie Treat Sticks to 4 in. long. Attach to paws with melted candy; allow 3 in. at bottom to insert into cake.
Roll out red from Multi Pack 1/8 in. thick; cut 2 strips 1/2 x 32 in.; attach to cake sides using damp brush. Use Cake Dividing Set to divide cake into 10ths. Roll out 2 oz. white and yellow from Multi Pack 1/8 in. thick. Cut 10 rounds using medium Cut-Out; center and attach at marks. Cut 10 stars using medium Cut-Out; brush with water and sprinkle with Colored Sugar. Attach to rounds.
For lion cake: Bake and cool cake using firm-textured batter such as pound cake. Trim off arms and trim ears to a point.
Cut dowel rod for two 5 in. lengths. Push into cake sides for arms, leaving 1 1/2 in. extended. Roll 2 fondant logs, 5/8 x 1 1/2 in.; push into dowel rods. Insert paws.
Use tip 4 to pipe dot eyes, outline and pipe-in nose and mouth; pat smooth with fingertip dipped in cornstarch. Ice inside of ears and bottom of feet smooth.
Cover lion with tip 17 stars. Pipe tip 5 dot foot pads; flatten with fingertip. Pipe tip 4 dot whiskers. Position lion on base cake.
The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.