Make candy curls: Melt 14 oz. candy, add 2 tablespoons shortening. Pour melted mixture into mini loaf pan cavities, 1 in. thick in one, 1/2 in. thick in another. Refrigerate until firm, unmold. When candy comes to room temperature, run potato peeler or cheese plane across narrow edge of candy to make various size curls.
Bake and cool cake using firm-texture batter. Ice face and ears smooth using buttercream icing. Using tip 3 and brown buttercream icing, pipe in nose, add dot eyes and string mouth. Pat smooth with finger dipped in cornstarch.
Spatula ice remainder of cake and cover with candy curls.