1.Cut Small Cakes into layers about 1/2 inch thick, discarding domed tops. Spread each layer with a bit of frosting. Stack to make cakes of different heights.
2. Frost 1 cake white. Tint some frosting gray using black food coloring and frost 2 cakes, smoothing sides and top. Place cakes on serving platters and pipe around the bottom edge for a finished look. Transfer black icing to a piping bag fitted with a small plain tip. Decorate cakes with piped designs and candy.