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Tools:
Huggable
Bear Pan 2105-4943
Tips:
3, 5, 16
Cake
Board 18x13 inch #HONPAD818
Fanci-Foil
Wrap
Cutter/Embosser
1907-1206
Ingredients:
Icing
Colors: Rose, Black, Brown
Ready-To-Use
Rolled White Fondant (24 oz. needed)
Buttercream
Icing- 2 of 6 oz or 3 lb
Cornstarch
Bake and cool cake. Outline inside of ears, muzzle and paw pads with tip 3.
Pipe in ears and paw pads with tip 3, smooth with finger dipped in cornstarch.
Cover muzzle and body with tip 16 stars and chocolate icing (available with Icings, or add cocoa). If adding cocoa to make chocolate icing, add almost 1 cup cocoa to 1 recipe of buttercream icing, or approx. 2 lbs if purchasing white. Enough cocoa should be added so icing is a rich fudge color. Add water to thin again to a workable consistancy.
Roll out white fondant for eyes and blouse, cut pieces to fit and position on cake.
Tint 12 oz. of fondant rose, 3 oz. black; and 1 oz. gray (use a small amount of black).
Roll out and cut pieces to fit for skirt, collar, waistband, front strip of blouse and belt; position on cake.
Shape pieces for pupils, nose, mouth, bow and eyelashes; position on cake.
Pipe tip 5 poodle body; cover all but muzzle and legs with tip 16 rosettes.
Roll thin black fondant rope for dog's collar and leash; attach with damp brush.
Roll black fondant dots for dog's nose and eyes; position on cake.
Serves 12.