Cat Cake

Make, bake and cool 2 (8-inch) round cake layers as directed on box. Wrap cooled cakes in plastic wrap; freeze at least 1 hour or overnight.

Place 1 cake layer on serving plate or cardboard cake round. If top is rounded, use large serrated knife to level off. Spread thick layer of frosting on top using offset spatula or rubber spatula.

Place second layer on top; frost sides and top of cake, using edge of offset spatula or dough scraper to distribute frosting evenly. Freeze cake while making marzipan decorations.

On work surface, divide marzipan as follows: 1 teaspoon for cat’s nose; 2 teaspoons for first layer of eyes; 1 teaspoon for second layer of eyes; 1/2 teaspoon for third layer of eyes; 1 teaspoon for mouth; 1/2 teaspoon for tongue; 2 tablespoons for outside of ears; 1 tablespoon for inside of ears; remaining for stripes.

For each component, knead a tiny drop of food color into the marzipan (feel free to use any colors you'd like). Keep marzipan that you aren't working with under a damp paper towel so that it doesn’t dry out. If using sanding sugars, you can press them into the marzipan so they stick.

Shape nose, tongue, eyes, mouth, ears and stripes; arrange on cake. To make ears stand up, cut slit in cake the width of the ears and about 1/2 inch deep; insert ears into slits.

For whiskers, break each piece of spaghetti in half; insert into cake. (You can also use marzipan for the whiskers.)

To finish cake, sprinkle coconut onto sides.