Tools:

Ingredients:

Trim ears off mini bear cake. Ice body smooth, filling in areas to create a more ghostly shape. Turn cake around; back of cake will be face side. Roll out an 8 in. fondant circle; using craft knife, cut a 1 1/2 in. diameter circle in center. Place fondant over head to drape at "shoulders"; smooth and shape as needed. Pipe tip 16 zigzags to form divisions on head; Cover head with tip 16 stars. Tint a 1/2 in. fondant ball green; shape into a stem and position. Tint a 1 in. ball of fondant black; roll out and cut eyes, nose and mouth using craft knife. Position on head.

Serves 1.