Make cake. Prepare batter following recipe directions. Bake and cool cake. Place cake on foil-wrapped cake board, cut to fit.
Ice cake. Prepare buttercream icing following recipe directions. Tint portions brown, pale, medium and dark copper, red and black. Reserve remaining white. Use spatula and white icing to Use spatula to ice cake smooth.
Decorate face. Use pattern and toothpick to mark face on cake top. Use tip 5 and white icing to pipe in eyes. Pat smooth with finger dipped in cornstarch. Use tip 5 and brown icing to pipe in irises and inner ears. Pat smooth. Use tip 5 and black icing to pipe dot pupils and nose and pipe in mouth. Pat smooth.
Use tip 5 and red icing to pipe bead tongue. Pat smooth. Use tip 3 and black icing to outline eyelids and mouth. Use tip 3 and white icing to pipe dot eye highlight.
Complete cake. Use tip 16 and pale copper icing to pipe pull-out fur on lower third of face. Use tip 16 and medium and dark copper icing to pipe pull-out fur on remainder of face.
Use tip 18 and white icing to pipe shell bottom border.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.