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1
Cut cake into 8 wedges.
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2
Trim rounded end of each wedge to form a straight edge and on a paper plate stand each wedge on end, point up.
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3
Spread most of reserved frosting on all 4 sides of each wedge, reserving remaining frosting for glue for breadsticks.
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4
Cake wedges may be assembled up to this point 1 day ahead and chilled, covered loosely after frosting firms up.
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5
If made ahead, remaining frosting should be chilled and brought to room temperature before proceeding with recipe.
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6
Spread cocoa powder on a sheet of wax paper.
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7
Working with 1 breadstick at a time, on another sheet of wax paper brush breadsticks with honey and roll in cocoa powder, tapping off excess.
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8
On paper plates arrange 4 breadstick around each wedge of cake, intersecting above the top of the wedge to form a frame for white chocolate leather and using reserved frosting to glue sticks to cake.
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9
Into a small bowl sift together sugar and cocoa powder and whisk in 3 teaspoons water until smooth, adding remaining teaspoon water if necessary to form an icing that will pipe.
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10
Transfer icing to a resealable plastic bag and seal bag, pressing out excess air.
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11
Squeeze icing to one corner and snip off corner as close to edge as possible to make a small hole for piping icing.
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12
Out of wax paper cut a trapezoid with 2 parallel sides measuring 12 inches and 10 inches, respectively, connected by two 6-inch-long sides.
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13
Working with 1 piece at a time, dust white chocolate leather with sugar and on a surface dusted with additional sugar roll out into a 12- by 16-inch rectangle.
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14
Using trapezoid template cut out tent pattern, preferably with a fluted pastry wheel.
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15
Working quickly, pipe icing in decorative Native American designs on tent and wrap tent around tepee frame, crimping leather where breadsticks intersect.
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16
(If leather becomes too soft to pick up, chill on a baking sheet until just firm enough to handle.)
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17
Trim excess leather from tepee with pastry wheel and open flaps to expose cake.
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18
Chill each tepee cake as it is made.
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19
Tepee cakes may be made 2 days ahead and chilled, covered.
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20
With a wooden pick or skewer make 2 holes in the top of each chilled tent for licorice lace.
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21
Run a piece of licorice lace through holes and tie once.
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22
Arrange red hot candies along base of tent, gluing them with some of remaining frosting.
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23
In a bowl toss coconut with food coloring until colored evenly.
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24
Spread coconut grass on a large serving tray.
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25
With a metal spatula carefully transfer each tepee to tray.
