In advance: Make Hat.

Tint fondant: 3 oz. green, 3 oz. yellow. Roll out 1/8 in. thick as needed. Cut a 5 x 4. in. strip of yellow fondant. Brush cone with Piping Gel and wrap fondant around cone. Smooth and trim away excess.

For fringe, cut 22 strips, 2 x 3/4 in. wide. Cut slits 1/8 in. wide, 1/2 in. deep, across outer edge. Roll and separate to make a tuft of fringe. Attach to bottom of hat using damp brush. Repeat.

For pompom, cut 4 additional strips and repeat as above. Let hat dry on waxed paper-covered board.

Bake and cool 2 cakes. Cut 6 in. off right-side end of each cake and trim other ends for rounded head and tail. Ice cut edges and attach cakes in S-shape.

Pipe tip 3 outline mouth. Use tip 21 stars to pipe 1 1/4 in. diameter dots over body; cover cake with tip 21 stars.

Tint fondant: 1/2 oz. black, 1 1/2 oz. red; reserve 3 oz. white.

For features, roll 1 1/2 in. diameter eyes, 1/2 in. diameter pupils, 3/8 in. diameter nostrils; attach using damp brush. Roll out red 1/8 in. thick.

Use pattern to cut tongue. Attach under mouth.

Attach candle with piece of damp fondant. Position hat and chocolates.