Decorate cake. Prepare buttercream icing following recipe directions. Tint portions brown, gray and rose. Reserve remaining white icing.
Use spatula and white icing to ice face and lightly ice body smooth. Use spatula and gray icing to ice inside ears smooth. Use tip 150, a cut disposable decorating bag and white icing to cover remainder of cake with zigzags, keeping one end of tip angled out and the other end toward cake surface.