Click To Mark Complete
Divide fondant and tint 10 oz. rose, 10 oz. green, 15 oz. violet/rose combination, 11 oz. yellow and reserve 2 oz. white. Add 1/2 teaspoon Gum Tex to yellow fondant.
Make feathers several days in advance: Cut 20 medium and 18 large leaves out of yellow fondant using Leaf Cut-Outs.
Place leaves on foam square and mark lines using veining tool. Let dry on large Flower Formers dusted with cornstarch.
Bake and cool cake; trim off ears. Ice cake in copper icing.
Make points of hat: Shape 10 oz. each rose, green and violet/rose fondant 5 1/4 in. long x 3 in. wide at base x 1 in. thick; roll end into a point.
Position on cake. Roll three 1 in. diameter yellow fondant balls and attach to each point with damp brush.
Cut white fondant dots using smallest end of tip 10 and attach with damp brush.
Using pattern, cut mask out of remaining violet fondant, position on cake.
Using pattern, trace mouth on cake. Using buttercream icing and tip 3, outline mouth and fill in; pipe in tongue (smooth with finger dipped in cornstarch).
Using tip 10, pipe nose and eyes (smooth with finger dipped in cornstarch), add tip 3 dot pupils.
Position feathers around mask, attaching with dots of icing.