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In advance: Make royal icing antlers. Tape patterns to board; cover with waxed paper. Spray with pan spray; wipe off excess with tissue. For back antler, tape Lollipop Stick into position so that 2 in. of stick will be inside antler bottom. Pipe tip 12 antlers. Let dry.
Make cookie pieces. Prepare and roll out dough. Use pattern to cut out hat. Use smallest Paisley Pan as pattern to cut out head. Use largest oval Cut-Out to cut tail and 2 ears (trim 3/4 in. off base of ears). Bake and cool.
Cut 2 Lollipop Sticks to 3 in. and attach to back of ears and tail with melted candy, leaving excess exposed at bottom, attach 2 Lollipop Sticks to top of head to support hat. With candy, Attach hat and ears to head; attach back antler.
Bake and cool 1-layer cake with largest paisley pan and 3 cupcakes; spatula ice cupcake tops. Position head on body, using 2 cupcakes under hat and face for support.
Use tip 3 to outline and fill in nose; pipe dot eyes and outline mouth. Cover head, ears, hat, body and tail with tip 16 stars.
Insert tail and pretzel rod legs. Position and attach front antler with icing.
* Combine Brown with Red-Red for light brown shown. Combine Christmas Red with Red-Red for red shown.
The star tip creates the most celebrated, easily accomplished decorations, making the star fill-in technique a perfect option for a beginner’s project.