Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease and line 3 x 20cm round cake tins with baking paper.
Mix the cake mix, water, oil and eggs in a large bowl. Whisk by hand or electric mixer for 2 to 3 minutes until smooth and creamy.
Pour the cake mixture evenly between the 3 x 20cm round cake tins.
Bake in the centre of the oven for 18 to 20 minutes or until a rounded knife inserted into the centre of the cake comes out clean. Leave in the 3 x 20cm round cake tins for 10 minutes. Remove from the tins and place on a cooling rack. Peel off the baking paper. Cool completely, approximately 1 hour.
Place the first cake layer onto the cardboard round. Spread 1/3 of the tub of icing over the top. Place the second cake layer on top of the first; spread 1/3 of the tub of icing over top of the cake. Place the final cake layer on top. Ice the top and sides of the cake with a thin layer of icing to form a crumb coat. Place in refrigerator for 30 minutes to harden.
Remove 50g of icing from the second tub. Place in small food-storage bag; set aside. Remove the iced cake from the refrigerator and spread a thick coat of icing on top and side of cake. Return cake to refrigerator for 30 minutes to harden.
Microwave the candy melts in a small bowl until just melted; stir until smooth. Holding the pretzel rod or breadstick on one end, spread melted candy melts to cover 3/4 of the rod on all sides. Place the rod on a piece of baking or wax paper and sprinkle 2 tablespoons of sprinkles or stars to cover. Allow to sit for 15 minutes or until sprinkles are attached to the rod.
Microwave the chocolate chips and cream in a small bowl for 45 to 60 seconds then stir. Continue to microwave in 15-second intervals until chocolate chips are melted; stir until smooth. Allow to stand for 10 to 15 minutes or until the chocolate has cooled and mounds slightly when drizzled from a spoon.
Remove the iced cake from refrigerator and place on a cooling rack with baking or waxed paper under the rack. Pour the chocolate mixture into the centre of cooled iced cake; spread to the edge allowing some to drip down the side.
Place the sprinkle-covered rod off centre on top of the cake and push into the cake slightly so that it is at an angle. Take the reserved icing in the bag, cut off bottom corner of the bag, and pipe around the rod going upwards to form a large mound around the base. Cover the mound and top of the cake with candy sprinkles and stars.
Press 2 sugar candy-coated chocolate candies on the sides of the cake. Use the icing pen to make a small circle in the centre of each chocolate candy to create an “eye”. Place 6 slivered almonds around the two eyes to look like claws. Repeat with remaining candies and almonds around the side of the cake. Return to refrigerator for 30 minutes to harden.
Transfer the cake to a serving plate when ready to serve. Decorate the small brown bag as desired and place on top of the sprinkle-covered rod. Use a piece of crumpled aluminum foil to fill inside of bag to maintain shape if needed. Store covered at room temperature; remove the rod when covering the cake for storage.