Cut out thinly rolled blue fondant circles with piping tip. Paint (optional) with coloring gel mixed with a touch of vodka or everclear.
Add pupil with black food coloring pen. Attach fondant to truffle with a dot of piping gel or edible glue of choice (corn syrup, etc.). I only used three eyes- adjust. number to your liking.
For the Chocolate Spiders
Melt candy coating (we didn't use much, maybe two small squares of our almond bark) in microwave for 30 seconds, then 5-10 second increments as needed until almost completely melted. Stir until smooth.
Load melted coating into disposable piping bag with a small amount of the tip snipped away. Pipe chocolate legs connected to small blob of melted chocolate onto wax paper (lined cookie sheet). Add chocolate candy body to the center. Make several in different shapes and sizes.
Chill them on the tray before placing on the cake- 5 minutes or so in the freezer, or longer in the refrigerator. These are much more fragile if you handle them at room temperature.
For the Ribbon RosesWe used our Classic Vanilla Buttercream
Cut out several wax paper squares. Pipe a dot of buttercream onto rose nail and attach wax paper square.
Pipe ribbon rose onto square, rotating the rose nail as you pipe the tinted buttercream to form the rose. Pipe using a 104 tip. Small end of the tip should face up.
Make several colors of roses in different sizes. Freeze until firm, then place on the cake.
For the little Monsters
We used our Classic Vanilla Buttercream. Pipe the monsters directly onto the cake using a grass tip 233.
Pipe the little mounds here and there all over the cake in various colors- they have a round pom-pom look to them. Add google eyes!