Click To Mark Complete
Trim face area of cake flat. Prepare cake for rolled fondant by lightly icing with buttercream and place on cake board cut to fit. Tint 1/2 pk. of fondant green; tint 1 1/2 pks. black.
Cover entire face with 11 1/2 in. long x 5 in. wide green fondant; reserve remainder.
Cut and position 3 1/4 in. long x 1 in. wide black pieces for eyes, and 5 1/4 in. long x 2 in. wide piece for mouth; roll small balls for nostrils and position.
To make cowl around head, roll piece of black fondant 2 in. diameter x 12 in. long.
Position fondant around face, shaping a creased effect with fingers dipped in cornstarch. Drape and shape most of remaining black fondant around shoulders, chest and sleeves.
For fingers, roll green fondant in small sausage shapes, tapering at one end for fingernail.
Make joint and nail indentations with a spatula or knife. Position fingers on cake.
Position black fondant strips for sleeves, wrapping around fingers.