In advance: Make fondant hats. Roll a 5/8
ball of fondant; shape into 1/2 in. high hat top.
Draw red hat band and blue stripes with
FoodWriters. Roll out fondant 1/8 in. thick.
Use wide end of tip 5 to cut circle for hat
base. Attach top using damp brush. Let dry
on cornstarch-dusted board.
Bake and cool cupcakes; ice smooth. Using
stiff consistency icing, figure pipe tip 1A
bodies, tip 2A shirts. Pipe 3/4 in. long tip 10
pull-out dot arms and 1/2 in. long oval shoes.
Pipe tip 5 ball hands; insert flag picks. Pipe
tip 2 dot fingers. Insert head toppers. Attach
hats with icing.