Three days in advance, make antlers. Print and cut out two antler patterns, one reverse of the other. Tint 7 oz. gum paste tan using color combinations provided. Using fondant roller with purple guide rings, roll out gum paste. Using pattern, cut out antlers.

Place antlers on full clean paper towel rolls (plastic wrap removed) dusted with cornstarch to dry, about 24 hours. Flip antlers over; let dry, additional 24 hours.

One day in advance, make ears. Combine Brown and Red-Red icing colors to get brown color shown. Tint ¼ oz. fondant brown using color combinations provided. Using fondant roller with pink guide rings, roll out fondant. Using leaf cut-out “A”, cut out two leaf shapes. Cut notch in bottom of ear, cutting right angle to remove narrow point of leaf. Reverse other ear; repeat. Let dry 8 to 10 hours in wave drying rack dusted with cornstarch.

Attach sticks to antlers. Melt Candy Melts drizzle pouch following package directions. Using melted candy, attach cookie stick to back of each antler. Set aside to dry, about 10 to 15 minutes.

Bake cake. Prepare cake mix following recipe instructions. Bake and cool two 3 in. cake layers.

Prepare icing. Prepare chocolate buttercream icing following recipe instructions. Level, fill and stack cake layers for 6 in. high cake. Ice cake smooth with remaining chocolate buttercream icing.

Make bow. Using Red-Red icing color, tint ½ oz. fondant red. Using fondant roller with purple guide rings, roll out fondant. Using round cut-out “F”, cut out one circle. Using knife, cut two triangles with rounded corners to form bow loops, measuring 1½ in. wide at widest point and 1¾ in. long.

Prepare royal icing following recipe instructions. Using Royal Blue icing color, tint 1/8 cup icing blue. Using Kelly Green icing color, tint 1/8 cup icing green. Reserve remaining icing white.

Prepare decorating bag with tip 2 and blue icing. Prepare additional bag with tip 1 and green icing. Alternating between blue and green icing, pipe loose basketweave pattern on bow. Let dry, about 5 minutes. Attach bow to base of cake, using remaining chocolate buttercream to adhere bow, if needed.

Make muzzle. Combine Ivory and Brown icing colors to get tan color shown. Tint 3 oz. fondant tan using color combinations provided. Roll into oval, about 3/8 in. thick, 4¼ in. wide and 3 in. high. Using ball tool, make paisley-shaped intents for nostrils and oval for mouth. Attach to cake, right above bow.

Make eyes. Using Black icing color, tint ¼ oz. fondant black. Using fondant roller with pink guide rings, roll out fondant. Using oval cut-out “E”, cut out two ovals. Attach above muzzle for eyes.

Prepare decorating bag with tip 3 and remaining white royal icing. Pipe white dot in each eye.

Fill in muzzle. Using remaining black fondant, form two small cones; flatten to fit in nostril indents. Form small oval; flatten to fit in mouth indent. Attach black pieces to muzzle using damp brush.

Position ears and antlers. Insert antlers into sides of cake (chill cake for 20 minutes before inserting antlers for a better hold). Position ears, notched-side down, in front of antlers.