Bake and cool cake using firm-textured batter such as pound
cake. Trim off arms and face; ice cut areas lightly to contain
Pipe tip 2A ball eyes; flatten and smooth with fingertip
dipped in cornstarch. Using tip 5, pipe dot pupils; pipe in mouth
and teeth, pat smooth.
Tint fondant: 2 oz. blue, 3 oz. light purple,
4 oz. each yellow, dark purple, green.
For nose, roll 1 in. ball;
attach. For soles of feet, roll out yellow and a small amount of
dark purple 1/8 in. thick. Cut 3 1/4 x 2 1/4 in. yellow ovals; attach
with icing. Cut about 14 dots using narrow end of tip 2A; attach
using damp brush.
Roll 6 cone-shaped toenails 1 in. long; attach
with icing. For 3 1/2 in. long tapered horns, roll flattened disks in
alternating colors, beginning with a 1 1/2 in. diameter circle, 1/2 in.
thick, and ending with a 3/4 in. high tip.
Mark a 4 in. diameter
circle on belly with 3/4 in. wide stripes. Cover with tip 16 stars.
Cover body with tip 16 pull-out star fur.
For arms, cover dowel
rod with 1 x 1 1/2 in. fondant strip, leaving 3 in. and 1/2 in. of rod
exposed on either side of fondant.
For hands, begin with a
rounded triangle 2 in. high, 1/2 in. thick. Cut slits 1 in. deep and
separate fingers. Push onto exposed 1/2 in. of arm. Roll and attach
5/8 in. long cone nails using damp brush. Insert arms into cake.
Roll 1/4 in. diameter log for number; shape and attach.
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.