You will need:
- 2 round 6” cakes
- 800 g chocolate ganache
- 100 g Saracino Modelling Chocolate
- 2 kg of Saracino White Pasta Top
- 30 g Saracino Black Modelling Paste
- 50 g Saracino Red Modeling Paste
- Saracino Gel colours : brown, blue. yellow, pink, skin tone
- Saracino Dust Colour : brown, black, silver
- Edible glue
- Airbrush colour : blue
- Kitchen knife
- Craft knife
- Cerart ball tool
- Cerart dresden tool
- Cerart silicon tool
- Paint brushes
- Rolling pin
- 10 inch square cake drum
- 6, 4 inches cake boards
- Corn flour
Cover the cake drum in white Pasta Top, smooth the surface, trim the excess, airbrush the edges with blue colour and set aside to dry.
Trim the crust from the cakes, cut into layers and sandwich back together with chocolate ganache. Trim around the top of cake to narrow it slightly.
Insert a bubble tea straw and cut the excess.
Place 4 inch card on the top of cake.
Mix the cake crumbs with ganache and form a round top
Spread a layer of ganache over the whole cake
Out of modelling chocolate form a ball and roll out into an oval shape
Attach to the face using water. Mark two holes for the eyes.
Mix 800 g of white Pasta Top with skin tone gel colour. Roll out and cover the cake completely. Smooth with a cake smoother.
Mix 150 g Pasta Top with brown colour gel, roll out into a circle and attach with an edible glue to the face.
Using a ball tool gently mark out the nose.
Draw a line down the centre of the muzzle with a Dresden tool
Roll out a small piece of black modelling paste, cut out the shape of mouth using a round cutter and stick inside of mouth.
Roll some white sugar paste into the thin sausage shape and flatten. Apply a small amount of glue and stick inside the mouth.
Using a craft knife mark lines to create the teeth.
Roll small amount of white sugar paste into the sausage shape, cut into half to make fangs.
Roll a small piece of black modelling paste into a tear drop shape and stick it to the muzzle to form the nose. Open up the nostrils with a silicone tool.
Using a brown powder, dust the eye sockets area
Roll two balls, one slightly bigger. They must to fit into eye socket.
Mix a bit of brown dust with an alcohol and paint the irises and pupils. Stick them in the eye indentations
To create the ears roll out some brown sugar paste and cut out two triangles, repeat the step using a skin tone colour paste and smaller triangle cutter. Attach them to either side of the head.
Mix some white sugar paste with pink colour gel for the tongue. Roll the paste into an oval, cut in half a mark line down the middle
Stick it into the bottom of the mouth and fold down
Roll skin tone coloured sugar paste into a sausage shape and split it in half. Flatten one end and bend the leg gently.
Repeat for the second leg, then stick them to the front of the body. Mark 3 lines down each paw with the knife
Place the cake on the cake drum. Roll a ball of skin toned paste, press and roll with your little finger. Narrow towards one end.
Flatten top part of the leg and bend as shown on pictures. Repeat for the second leg and stick them to the body
Colour white pasta top with a blue colour gel. Roll out to 2 mm thick. Cut a long strip. Use stitching tool to make the stitches and place the collar around the dog neck. To make a tail roll a skin tone sugar paste into thin sausage, shape curl from one side and stick the tail on
To create the cake roll out of 50 g brown sugar paste to 1 cm thick. Cut out 3 circles. Use the wire brush to make some impression.
Roll three white balls, flatten to the size of the cake. Pull the edges of the paste with your fingers. Layer the cake
Using a plastic cutter, cut one side of the cake as shown on the picture.
Mix some white sugar paste with yellow colour gel ,make a long strand. Cut two equal yellow strips and one white, pinch on both ends
Twist to make the candles. Repeat the step for pink and blue candle, cut into 4 cm long
Insert a 18 gauge wire and let it dry
Place the cake on the board. Curl long white strip of white sugar paste and place on the top of the dog`s head to create a frosting effect.
Place the candles
Roll small balls of white sugar paste and stick to the sides of mouth, cover with flattened circle of sugar paste to create frosting effect.
Add more details like a name tag and happy birthday ribbon