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Shape two teardrop-looking unicorn ears using the same method. Spread a thick layer of buttercream icing onto the end section of both the puffed rice horn and snout around the dowel rod. Press the remaining 2 inches of dowel rod from the unicorn horn into the forehead section of the lamb and the 2-inch section of dowel from the snout rice piece into the mouth section of the lamb form. Press the two ears on both sides of the horn but approximately 1 inch behind it. The icing should adhere like glue while the dowel adds durability. Spread a thick layer of buttercream frosting over the entire cake and puffed rice additions. Add a large dollop of icing on the upper hind leg of the lamb and smaller ones of the lamb's cheeks to make it appear more like a horse or unicorn. Smooth the edges of the icing scoop to seamlessly run into the body icing. Sprinkle confectioner's sugar over your work surface and roll store-bought fondant into a 1/8-inch-thick piece. Layer the fondant over the icing and smooth it to rid the confection of any bumps or wrinkles but use caution not to spread the icing dollop under the fondant. Pipe a swirled line around the horn, eyes, nostrils and legs to distinct the legs and hind quarters from the body. Pipe colourful icing, using a larger star tip, to create a rainbow mane and tail. A Wilton standing lamb pan requires 6 cups of cake batter, which is common for a store-bought cake mix, but if choosing to use a pound cake mix, usually they only yield 4 cups. A more firm cake mix is preferable to keep the cake from settling and drooping.
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