Bake cake. Use instructions in tin packaging to form “9”. Bake and cool cake. Remove from tin. Use edge of insert or knife to trim corners.
Prepare icing. Tint icing following formula provided. Using straight spatula and white icing, ice top of cake smooth. Using angled spatula and green icing, ice sides and inside of “9” smooth.
Use Color Right base colors and QuickCountTM color formulas to tint icing in the following shade:
Christmas Green: 2 cups white icing + 21B + 28Y
Reserve remaining icing white.
Create templates. Trace inside of cookie cutter onto cardstock; cut out. Using ruler, mark straight line across petals at base of each petal; cut off petals, leaving a 2 1/2 in. hexagon. Also cut out 1 1/2 in. x 3 in. rectangle for goalie net.
Prep cake for decorating. Using hexagon template and toothpick, mark pattern on top of cake. Place small X in center of the 8 to 10 shapes that will contain black hexagons. Using rectangle template and toothpick, mark front and back of cake for goalie net.
Create black hexagons. Roll out 4 oz. black fondant. Cut out 8 to 10 flowers using cookie cutter. Using knife or rotary cutter, remove petals from flower, leaving black hexagon. Position on cake, trimming so edges are flush with edge of cake.
Decorate cake. Prepare decorating bag with coupler, tip 3 and white icing. Pipe lines connecting black hexagons. Switch to tip 2; pipe netting for goalie nets. Switch to tip 3; outline nets. Prepare second decorating bag with tip 18 and green icing. Pipe pull-out stars around base of cake for grass; avoiding front of nets.