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In advance use royal icing to make the following: 7 tip 1E blue drop flowers, 9 tip 2F yellow drop flowers, 8 tip 1B rose drop flowers. Add tip 3 dot centers. Let dry.
To make hoe, trace pattern on thin white cardboard; cover with foil. Attach to wooden dowel rod with icing.
To make basket: invert angel food cake and ice smooth on top with spatula. Use serrated edge of tip 47 to pipe basket weave around sides. Mound additional icing on top and position flowers; add tip 352 leaves. Set aside.
Trim right arm off bear. Cut plastic dowel rod to 3 1/2 in. length and insert into right arm area. Using tip 8, fill-in area below apron and smooth with spatula; pipe vertical zigzags and build up middle area of bear to resemble skirt and apron. Use spatula to smooth lines on apron. Cover bodice and skirt of dress with tip 16 stars.
Pipe tip 6 straps on apron. Build up paw on right arm using spatula.
Position hoe in arm; build up right paw with tip 6 and cover with tip 18 stars. Pipe tip 6 eyes, nose and mouth (smooth with finger dipped in cornstarch).
Smooth bottoms of feet and inside of ears with spatula. Cover bear with tip 18 stars. Using tip 3, pipe zigzags around waistband of apron and string eyelashes.
Attach flowers to hat with icing and position on bear's head. Add tip 233 pull-out grass on foil-covered cake board; position basket and flowers.