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Make cake and prepare board. Bake one layer cake; cool and level. Position cake on board. Thin chocolate icing with milk or water until spreadable consistency.
Tint icing and ice cake. Tint icing orange to match the color of the candy. Use tapered spatula and chocolate icing to ice stem and interior sides of the eyes, nose and mouth. Use angled spatula and orange icing to ice the remainder of top and sides of cake.
Decorate cake. Arrange black candies on top of stem. Fill the eyes, nose and mouth cavities with remaining black candy. Arrange orange candy on cake top