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In advance: Make hat. Tint 1 oz. fondant red. Roll out 1/8 in. thick; trace pattern with toothpick and cut out.
Let dry on cornstarch-dusted cake board. Cut a lollipop stick to 3 in. long. Attach to back of hat with fondant adhesive, leaving 1 1/2 in. extended at bottom.
Bake and cool cupcakes in silicone cups supported by cookie sheet. Ice cupcakes smooth in white.
Mark face pattern with toothpick. Tint chocolate icing black. Using tip 4, pipe in outer area (smooth with finger dipped in cornstarch).
Pipe tip 3 dot eyes. Cut fruit slice in half and position for feet. Insert hat and candy corn nose.
Shape 3/8 in. wide fondant hat brim and 1/4 in. ball pompom. Attach with fondant adhesive. Imprint brim with dots using toothpick.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.