Cute Terrier Dog Cake
- Set aside 2/3 cup of the Butter Frosting. Fill and lightly frost cake layers with some of the remaining Butter Frosting. (This is a crumb coat, so use a thin coat of frosting and don't worry about getting it perfectly frosted. You'll be piping hairy fur on top.)
- Spoon the remaining frosting into a decorating bag fitted with a multi-opening decorating tip (such as Wilton brand #233 or #234). To pipe fur, hold the decorating bag perpendicular to the surface of the cake and pipe fluffs of fur to completely cover the sides and top of cake. (Start at the bottom edge of cake and steadily squeeze the decorating bag to pipe a fluff of fur. Repeat to pipe evenly sized fur fluffs all around cake, then pipe fur over entire top.)
- Dust your hands with cornstarch. Divide the ball of white fondant in half; use your fingers to shape each half into a triangular-shape ear. Insert a 2-inch piece of wooden skewer into wide end of each ear. Position ears into cake sides where you feel the ears should be, carefully pushing each skewer into cake.
- For the tongue, roll the ball of pink fondant between your hands, pulling it into an oval shape; flatten the oval. Using a table knife, mark a crease in the center of the tongue. For the nose and eyes, divide the ball of black fondant into thirds. For the nose, shape one third into a half-circle and gently pull a slight point in the center of the straight side. For the eyes, roll each of the remaining pieces of black fondant into a ball; slightly flatten each ball. Position the nose and eyes on the top of cake.
- Spoon the reserved 2/3 cup frosting into a decorating bag fitted with a #4 decorating tip. Starting at the top of the cake, halfway between the ears and piping downward toward one eye, pipe strings of frosting to resemble strands of hair. Repeat piping downward toward the other eye so the two tufts of hair mirror each other. (This give the cake a terrier look.) Using the same technique, pipe a hairy mustache between the nose and tongue.
From the Test Kitchen
Decorating bags Multi-opening decorating tip (such as Wilton brand #233 or #234) #4 decorating tip
- In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/3 cup milk and the vanilla. Gradually beat in the remaining powdered sugar. Beat in enough additional milk to make spreading consistency. (This frosts the tops and sides of two 8- or 9-inch cake layers.)