For the holidays!
To make this version: frost the cake with white buttercream. Outline the ear, mouth, chin and eye using a tube of chocolate icing. Reserve a bit of white buttercream for the bottom stars.
Tint the buttercream tan for the ears and antlers. Use a #16 tip (small open star) for the ears and around the eye. Pull the stars a bit to create a feathered look at the top of the ear. Use a serrated basketweave tip (such as #47) to make the antlers. (Don't worry if the lines overlap.) Make sure you pipe with the serrated edge up, to create the ridges on the antlers.
Tint the tan buttercream a darker brown and use a larger open star tip (such as #18) for the rest of the deer. Using black icing from tube, pipe the eye, with a round tip (#3). Accent with green icing from a tube (also using a round tip, #2). Let the black set for a few minutes, then pat it smooth with a very clean,very dry finger. Add the white accent with a #2 tip.
Using red icing from a tube, outline the bow (#3 tip) then fill in with stars. (You can also make the bow green if you prefer, or mix red and green.)
Using the green tube (#2 tip), pipe a "cord" around the antlers, then add colored spice drops for lights. I usually pipe a "plug" (like a filled in 1/2 circle with prongs) on the back. Add the red nose - a sour cherry ball.
Finish with white stars on the bottom, add red/green M&Ms if desired.