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In advance, make fondant leaves: Tint fondant green, roll out thin and cut various sizes of leaves using cutters from set.
Add veins using veining tool from set. Let dry in various shapes on flower formers dusted with cornstarch. Set aside.
Lightly ice front smooth; trace face pattern with toothpick. Outline section of pumpkin with tip 3.
Pipe in mouth, nose and eyes using tip 7 for pumpkin (pat smooth with finger dipped in cornstarch).
Overpipe tip 3 dot irises and pupils (pat smooth). Cover pumpkin with tip 16 stars.
Ice top of stem smooth; cover sides with tip 3 strings. Attach leaves to stems with dots of icing. Position leaves around cake.