Decorate cake. Prepare buttercream icing following recipe
directions. Tint portions violet/rose combination (for light and dark
violet), black, orange and leaf green. Reserve remaining white.
Use toothpick to mark a number 8 shape for eye area, 4 3/4 in.
wide x 2 1/4 in. high. Use spatula and green icing to ice feet
smooth. Use tip 103 and icing to pipe overlapping petals for
tummy, starting at bottom edge and alternating rows of light
violet and white. Use tip 12 and white icing to outline and pipe
in whites of eyes. Pat smooth with finger dipped in cornstarch.
Use tip 12 and black icing to pipe pupils, 5/8 in. dia. Pat smooth.
Use tip 2 and white icing to pipe dot eye highlights. Use tip 16
and light violet icing to pipe three rows of stars around eyes.
Use tip 18 and dark violet icing to cover remainder of head and
body with stars. Use tip 18 and dark violet icing to overpipe
pull-out star wings. Use tip 18 and light and dark violet icing to
pipe pull-out star ears. Use tip 2A and orange icing to pipe in
teardrop-shaped beak, 1 3/8 in. long. Pat smooth.