All B/C icing. I made the circles so round by doing a method similar to a FBCT (where the back is the front). I made them one at a time. When the B/C was partially frozen I cut it with a 4" circle cutter. Then I refroze the circle. Once completely frozen I placed them right-side-up on the cake. For the face, I just built up the icing on parchment paper and smoothed it with a sponge paint roller, then froze it.