Using a firm-textured cake batter, bake cake. Cool. Trim off ears, nose, arms, legs, tail and taper belly. Cut 2 legs using dowel rods each 1 1/2 in. long. Cut a cake board 1/2 in. larger than base of cake. Attach dowel rods to bottom of board with melted candy. Refrigerate to set. Attach bottom of dowel rods to 6 in. foil-covered cake circle with melted candy. Cover dowel rods with icing and smooth with finger dipped in cornstarch. Position cake on board. Ice head, body and dress smooth; smooth with finger dipped in cornstarch. Using tip 5, pipe dress; Add tip 5 piped sleeves; smooth with finger dipped in cornstarch. Add tip 104 bottom double ruffle. Using tip 12, pipe arms; add tip 3 piped fingers. Using tip 4, pipe swirled hair and dot cheeks. Using tip 2, pipe dot and string eyes and mouth. Using tip 3, pipe dot nose.