Make cake. Prepare batter following recipe directions. Bake and cool cake. Place cake on foil-wrapped cake board,
cut to fit.
Use knife to trim off legs, eyelashes and antennae from ladybug cake.
Decorate eyes and mouth. Prepare buttercream icing following recipe directions. Tint portions black, gray, light and dark green and rose. Reserve remaining white.
Use tip 4 and black icing to pipe outline mouth. Use tip 7 and black icing to pipe outline eyebrows. Use tip 12 and white icing to pipe dot eyes. Pat smooth with finger dipped in cornstarch. Use tip 4 and rose icing to outline lips. Use tip 16 and rose icing to fill in lips with stars.
Decorate face. Use tip 16 and dark green icing to pipe star cheeks. Use tip 4 and light green icing to outline face. Use tip 16 and light green icing to cover face with stars.
Decorate remaining facial features. Use tip 10 and light green icing to pipe pull-out nose. Use tip 16 and light green icing to cover nose with stars.
Use tip 4 and black icing to pipe outline eyelashes. Use tip 7 and black icing to pipe ball pupils. Pat smooth with finger dipped in cornstarch.
Decorate hair. Use tip 32 and white icing to pipe elongated star hair, making four rows on left side and four rows on right side of head. Use tip 32 and gray icing to pipe rows of elongated stars next to white rows. Use tip 32 and white or gray icing to cover extend hair on cake sides with pull-out stars.
Make bolts. Use fondant roller with purple guide rings to roll out two black spice drops 1/8 in. thick on granulated sugar-sprinkled surface. Use wide end of tip 1A to cut two circles for bolt tops. For each bolt base, use scissors to trim ends of a whole black spice drop. Use gray icing to attach top to narrow end of base. Use gray icing to attach to cake sides.
The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.