Add the yellow food coloring and just a drop or two of orange food coloring to your buttercream one drop at a time until you achieve a ducky yellow.

Place about 1 tablespoon of buttercream on a 10-inch cake board, then set the 8-inch round cake on top. Trim 1 inch from each of the four sides to form a diamond shape, saving the scraps. Slice the cake horizontally in half, then spread about 1 cup of buttercream evenly over the cut surface. Replace the top layer. Spread about 1 cup of buttercream evenly over the cake, covering all sides.

Trim about 2 inches of cake scrap into a tail shape. Place this piece at the top back of the cake, then insert a bamboo skewer through the tail into the cake and trim any excess.

Place another piece of cake scrap, cut side down, on the top front of the cake and trim any protruding parts to form a neck.

Trim the top half of your 6-inch round cake to form a rounded shape. Position the cake onto the top part of the neck piece of the cake. Insert 2 bamboo skewers through the cake, then trim any excess.

Lightly coat the entire cake with buttercream. Chill the cake in the refrigerator for at least one hour to let the buttercream set.

Spread the remaining frosting over the cake, using the end of an offset spatula to create a feathered texture.

Cut the black licorice rope into 2-inch pieces, then shape each piece into a circle for the eyes on the front of the face, placing one red M&M in each. Press two wavy potato chips into the face to form a beak. Tie the ribbon into a bow and place it around the neck to make a bowtie. Arrange the remaining M&Ms in a line down the front of the cake as buttons. Finally, top the head with popcorn to mimic hair.

Serve with a Bluey theme song playing in the background and enjoy.