In advance: Make fondant crown. Mix 1/2 teaspoon Gum-Tex with 4 oz. fondant. Roll out 1/8 in. thick. Use pattern to cut crown; let dry on cornstarch-dusted surface. Also: Make 6 tip 131 and 18 tip 225 drop flowers with royal icing. Make extras to allow for breakage and let dry. Add tip 3 dot centers. And: Cut lollipop stick in half. Attach 3 in. pieces to back of dried crown using royal icing; leave 2 in. exposed to insert into cake.
Use tip 3 to outline and pipe-in eyes, pupils, nose, inside of ears and paw pads (smooth with finger dipped in cornstarch). Outline mouth. Cover cake with tip 16 stars. For tutu, pipe tip 127D double ruffles; add tip 8 outline waistband. Insert crown in cake. Attach flowers to crown and tutu; pipe tip 349 leaves. Pipe tip 3 number.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.