To make clown: spray inside of clown pan with vegetable oil. Roll out gingerbread dough on lightly floured surface to 3/8 in. thickness. Transfer dough to inside of pan; press into indentations. Smooth edges, (dough should not be up the sides); pierce with a fork. Bake 17 to 20 minutes or until edges begin to pull away from sides. Turn out onto a rack to cool.
Out of dough, also cut 2 back braces and four 4 1/4 in. hearts. Bake and cool.
Use royal icing to decorate gingerbread. For clown plaque: with a pin, scratch collar pattern guidelines. Outline hat, face and collar with tip 3 strings. Pipe in eyes, face and tongue (smooth with finger dipped in cornstarch).
Cover hat, face and collar with tip 16 stars. Add tip 3 outline lashes. Add candy trims. Let dry. Generously ice straight sides of back braces and push onto back of clown. Ice hearts smooth and let dry.
For box: Cut a 10 in. square from cake board and cover with fanci-foil wrap for lid. Ice 4-layer square cake smooth. Push in dowel rods. Put separator plate on top.
On cake sides: Push heart cookies into icing. Print tip 3 message on front heart. Pipe tip 16 pairs of scrolls above hearts. Trim corners with tip 16 C-motion. Add tip 16 rosettes and stars. Edge hearts with tip 16 C-motion.
On cake top (around plate, too) and sides, pipe tip 16 shells. Edge base with tip 21 shell border.
Push lollipop stocks into the back edge of cake top so box lid will rest on them. Position box lid. Place clown on plate. Pipe tip 21 spiral "candleholder" and push in candle.
Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.