One day in advance, make bow. Print bow pattern. Using Rose icing color, tint 6 oz. gum paste rose; reserve remaining gum paste white. Using fondant roller with guide rings, roll out gum paste to 1/8 in. thickness.

Cut one bottom and two top sections from rose gum paste. Score lines with veining tool. Let pieces dry on cornstarch-dusted board. Using gum glue adhesive, attach top sections of bow to bottom section.

To make polka dots, roll out 1 oz. white gum paste to 1/16 in. thickness. Using wide end of tip 2A, cut out 7 to 8 circles. Use gum glue adhesive to attach dots to bow.

To make bow knot, roll a ½ in. x 2 in. log of rose gum paste. Flatten to ¾ in. wide. Taper one end (top of knot) and attach to bow using gum glue adhesive.

Bake cake. Bake and cool cake. Position on foil-wrapped cake board.

Tint icing. Prepare buttercream icing following recipe instructions. Using Black icing color, tint 2 cups icing black. Tint 1½ cups icing copper. Using peach icing color, tint ¼ cup icing light peach. Reserve remaining icing white.

Decorate cake. Using spatula and black icing, spatula ice mouth and nose. Use copper icing to spatula ice face. Use white icing to spatula ice eyes. Use black icing to spatula ice ears.

Prepare three decorating bags with tip 3. Fill one with black icing, one with peach icing and one with white icing.

Using black icing, outline and fill in facial features (mouth, nose, eyes and lashes). Using peach icing, pipe tongue; pat smooth with finger dipped in cornstarch. Using white icing, pipe small dots in eyes.