Bunny: Tint ½ cup frosting pink. Fill teaspoon with frosting; with second spoon, ease off mounds of frosting for body and head of bunny. Dabs of white frosting make “cottontail” and ears. Add cinnamon candy eyes and coconut whiskers.
Dahlia: Tint 1 cup frosting yellow. Drop 10 mounds of frosting around center of cake. Draw out with spoon to make petal shapes. Add 10 smaller mounds for second layer of petals, pulling tips up with spoon. Shape center; decorate with silver dragées.
Easy Flowers with Decorator Icing ([p. 9])—or use Betty Crocker Chocolate Fudge, Chocolate Malt, or Peanut Creme Frosting Mix. (½ cup makes 5 or 6 flowers.)
Put a gumdrop on a toothpick. Fill tip end of teaspoon with icing, smooth it off along edge of cup.
Draw spoon gently down over gumdrop; off comes one petal. Continue around the gumdrop in same way.
