Bake and cool cake using firm-textured batter such as pound cake. Trim off arms and face; ice cut areas lightly to contain crumbs.

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.