In advance: Prepare base boards. For book, cut foamcore 1 in. larger than Book Pan on all sides. Tint 48 oz. fondant brown;
cover boards. For grad cake, cut cake boards using Smiley Grad pan as a guide; wrap with foil.
Ice book cake smooth. Comb sides using small tooth edge of comb. Position on prepared board. Roll out white fondant 1/8 in. thick. Cut to cover cake top; position and trim as needed. Pipe tip 5 bead bottom border.
For grad cake, outline features with tip 4. Pipe in pupils and whites of eyes with tip 5, mouth and tongue with tip 4. Cover face with tip 17 stars; overpipe nose and cheeks. Cover mortarboard top with tip 17 stars, base with tip 16 stars. Pipe button with tip 4. Pipe tip 4 lines for hair, tassel cord and pull-out fringe. Pipe tip 4 ball knot. For each hand, shape a 2 in. ball of fondant into a slightly flattened oval about 3 x 2 in.; use knife to cut and shape fingers. Position on book cake and cover with tip 17 stars. Add tip 4 message. Position cakes.
*Combine Brown with Black and Red-Red for brown fondant shown.
The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.