3 days in advance: Make fondant bats and plaque. Tint Chocolate Fondant black; tint 42 oz. white fondant red. Add 1/2 teaspoon Gum-Tex to 8 oz. black; add 1/4 teaspoon Gum-Tex to 3 oz. red. Roll out 1/8 in. thick as needed. Reserve remaining fondant. Use pattern to cut out 12 bats, inner plaque (black) and plaque base (red). Let all dry 48 hours on cornstarch-dusted, waxed paper-covered boards.

Also in advance: Color wire black using FoodWriter. Let dry. Attach to back of dried bats using melted candy. And: Pipe plaque details. Use tip 1 and piping gel to outline back of ?Take a Bite? pattern. Transfer details to plaque. Use tip 1 and royal icing to outline and fill in details; smooth with fingertip dipped in cornstarch. Let dry 24 hours. And: Prepare and cover base board with 24 oz. reserved black fondant

Bake and cool 2-layer round cakes (4 in. high) and 3-layer square cake (6 in. high). Prepare and cover with rolled fondant. Prepare for Stacked Construction. Use tip 1 and piping gel to outline corner pattern. Transfer details to cake corners. Transfer small pattern for sides and back bottom designs. Use tip 1 and royal icing to outline and fill in details. Use icing to pipe tip 2 blood drips about 1/2 in. apart. Pipe tip 4 bead borders. Insert stirrers where bats will go; trim if needed. Insert bats, bending wires to create curving flight path.

* Combine No-Taste Red with Christmas Red for red shown.