1/3 c soft butter or margarine
 1/3 c light corn syrup
 1/2 tsp. salt
 1 lb. sifted confectioners sugar - about 4 cups
 1 tsp. flavoring
 Blend butter, corn syrup, salt and flavoring in a large bowl. 
Add sifted sugar all at once.  Mix first with a spoon and then with hands. 
Blend until smooth.  Store molded fruit at room temperature in covered 
container until needed.

Note:  The butter fondant will be referred to as fondant in the directions, below.

To make the pumpkins, roll out a piece of orange fondant,  Shape into a ball.  Flatten slightly with the hands to flatten.  Using a good-sized, artist's brush, dust the back with corn starch.  Place the pumpkin-to-be a on work surface.  While the fondant is still on the work surface, flatten it with the hands; and then, shape into a pumpkin.  Use a long needle like tool and, starting at the bottom of the pumpkin, make the indentation lines.  Do this until completed.  (This will shape your pumpkin, nicely.)  Make an impression at the top for the stem.  Using brown fondant, shape a stem with your hands and fingers.  Use a sharp knife to create the veins in the stem.  Make an impression in the top of the stem and shape the stem more, if necessary.  Make an impression in the top of the pumpkin where the stem will be placed.  Glue the stem in place with a little bit of water.  Using a ball tool or anything that will work, make impressions for the eyes, nose and mouth.  Cut out yellow fondant eyes, nose and mouth.  Glue into place with a little bit of water.  Set aside on a lightly, corn starch covered cardboard.

After the trees are made, make the ghosts out of natural, colored fondant.  Roll into an elongated log with the top shaped like the top of a head.  Flatten with the hands, and form into ghosts.  Use a tiny round tool to make indentations for the eyes, nose and mouth.  Place a ghost near each tree as shown in the picture.  Have two facing right; and two facing left.  Make the pumpkins and place one at the ghost/tree areas.  Note:  The back of the pumpkins should be slightly flattened to fit into place.  Let dry.  Instructions for the pumpkins are in the next area below this one. 

Note:  Use an artist's brush to apply the water. 

Use tip #32 or similar tip and make the bottom border.  Use tip #32 or similar tip and, with less pressure or a smaller tip size, make the top border. 

Use dark chocolate frosting to pipe the greeting, names and the dots inbetween each bottom border shell.

Hint:  Canned frosting is excellent for this purpose.

Suggestion:  Mix the cake scraps left over from leveling the cake with the left over frosting.  Chill for at least an hour in the refrigerator.  Make into balls and roll in ground nut meats, sprinkles, cocoa powder, etc.

For cookie glaze:  The left over canned frosting may be heated in a pan.  Use a pastry brush to coat the top of each cookie.  Cookies, such as from a cookie press, may be dipped into the melted chocolate frosting and then dipped into ground nuts, sprinkles or left with just the plain melted chocolate frosting.  Place on waxed paper to dry.