• Prepare cake according to package instructions. Let cool completely. If possible, refrigerate covered for a few hours to make it easy to work with when frosting, but you can skip this step if you're in a hurry. Place cake on a large platter or cake board.

Make the frosting:

• Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Reserve about 1 ½ cups of frosting to keep white, then color the rest red. (Note: I used 2 heaping teaspoons of the "no taste" red food coloring paste. It looks like it isn't red enough at first, but gets darker after it sits for awhile.)
• Reserve ⅓ cup of red frosting, then use the rest to frost the cake. Refrigerate for one hour.
• Meanwhile place half of the white frosting in a pastry bag fitted with a #5 tip and the other half of the frosting fitted with a #1M tip. Fill a third pastry bag fitted with a #3 tip with the remaining red frosting.
• Pipe a "V" shape at the top of cake with the #1M tip and then a line down the middle. Create string designs with the #5 tip. Roll out a ½" x 1" rectangle of green fondant for the label. Pipe the word "ugly" in red. Add the foil wrapped holiday candies such as Butterfinger Jingle Bells. Surround the base of the cake with the extra foil wrapped candies. Use chocolate chips for buttons.
• Serve immediately or store covered in the refrigerator for up to 3 days.