Several days in advance: Make whiskers. Tint a 1 in. ball of fondant black; roll out 1/16 in. thick. Cut six 2 1/2 x 1/16 in. wide strips; curve slightly and let dry on cornstarch-dusted board. Reserve remaining black fondant.
Bake and cool lady bug cake; trim off legs.
For tail, roll a 12 x 3/4 in. thick rope of fondant. Position cake and tail on cake board cut to fit; curving tail to shape.
For back leg, roll a 7 x 1/2 in. wide fondant log; for front leg, roll a 4 x 1/2 in. thick log. Shape into a backward L; position front leg, then back leg on cake.
Roll out fondant 1/8 in. thick; cut two 1 1/4 in. triangles for ears; attach to cake with buttercream.
For cheeks, cut two 1 1/4 x 3/4 in ovals; position on face. For lip, roll a 1 3/4 x 1/4 in. wide log; position below cheeks.
Roll out reserved black fondant 1/8 in. thick; cut a small piece for inside mouth and position on cake.
Pipe in eyes with buttercream; smooth with finger dipped in cornstarch. Overpipe pupils; pat smooth. Cut small black fondant ovals for irises; position.
Tint a 1/2 in. ball of fondant rose; shape into a 1/2 in. triangle for nose and position.
Ice inside ears smooth (pat smooth with finger dipped in cornstarch). Outline leg and toe areas with tip 4.
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.