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Make 5 cups buttercream icing:
Tint 1 cup Violet/Rose combination
Tint 1/2 cup dark Violet/Rose combination
Tint 1 cup yellow (thin 3/4 cup with 2 1/4 teaspoons light corn syrup)
Tint 1 cup Brown/Red-Red combination
Tint 1/4 cup rose
Tint 1/4 cup black
Reserve 1 cup white (thin 1/4 cup with 1/2 teaspoon light corn syrup)
Decorate in Order:
Ice sides and background areas of cake smooth with thinned yellow icing.
Ice white ruffles on skirt smooth with thinned white icing.
Use tip 3 and Brown/Red-Red combination icing to outline legs, arms, face, ears and muzzle.
Use tip 3 and white icing to pipe-in whites of eyes and inside of ears (smooth with finger dipped in cornstarch).
Use tip 3 and black icing to pipe-in pupils, nose and inside of mouth (smooth with finger dipped in cornstarch).
Use tip 3 and rose icing to outline and pipe-in tongue.
Use tip 3 and Violet/Rose combination icing to outline dress and bow.
Use tip 3 and white buttercream icing to outline shoes.
Use tip 16 and Brown/Red-Red combination icing to cover legs, arms, face, ears and muzzle with stars.
Use tip 16 and Violet/Rose combination icing to cover dress and bow with stars.
Use tip 16 and white icing to cover shoes and muzzle with stars.
Use tip 3 and white icing to pipe zigzags on cuffs of socks, waistband and edge of sleeves on dress.
Use tip 3 and dark Violet/Rose combination icing to pipe bows on shoes.
Attach cookies on hand areas with icing. Use tip 18 and alternating white and dark Violet/Rose combination icing to pipe pull-out stars to cover cookies.
Use tip 18 and yellow icing to pipe rosette bottom border.