In advance: Make cookies. Prepare and roll out dough. Using patterns, cut out head and 2 shoes (flip pattern for 2nd shoe). Use cookie cutter to cut 2 hands; flip 1 before baking. Cut six 1 x 2 in. rectangles for cookie supports. Bake and cool.
Also: Decorate cookies using royal icing. Outline all cookies with tip 3. Cover hands and shoes with tip 16 stars. For head, use tip 3 to outline and fill in mouth and tongue (pat smooth with finger dipped in cornstarch). Pipe tip 6 dot eyes; pat smooth. Cover face and ears with tip 16 stars; overpipe nose and cheeks for dimension. Pipe tip 18 pull-out stars for hair and shoe spikes. Pipe tip 2 outline shoe laces. Let dry.
Bake and cool cake. Position on wrapped board cut 1 in. larger than cake on all sides. Ice sides and background areas smooth. Use pattern to mark body details with toothpicks. Outline details with tip 3; cover with tip 16 stars. Pipe tip 2 name and tip 3 number. Pipe tip 18 pull-out star grass bottom border. Position icing decorations. Use melted candy to attach cookie supports to back of head (use 2), hands and shoes; position on star points.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.