Using serrated knife, cut cake into gingerbread boy shape (see diagram). Spread cut edge of neck with frosting; attach round piece for head. To seal crumbs, frost cake with a thin layer of frosting. Refrigerate or freeze 30 to 60 minutes to set frosting. Spread remaining frosting evenly over cake. Cut off small corner of bag containing vanilla frosting. Pipe frosting onto cake to decorate as shown in photo. Store loosely covered.