Sweet Puppy Cake Tutorial
This adorable, sweet puppy cake tutorial was created by Naomi Hubert of Tea Party Cakes for SugarEd Productions.
- 6 in. round cake
- 8 in. round cake
- 6 in. cake and buttercream to make cake truffle (to make paws and muzzle as well as round out the bodies if your cakes have flat tops)
- buttercream (brown or whatever other color you wish)
- Light pink fondant
- Dark pink fondant
- Orange fondant
- White fondant
- Brown fondant
- Black fondant
- Yellow Royal Icing
- Gel colors (brown, black and white)
- Vodka or clear vanilla
- Paint brush
- Ball tool
- ¾ in. and 1 1/8 in. PME Sugarcraft Plunger/Cutters
- 5/8 in. circle cutter
- 14 in. cake drum covered in green fondant, trimmed with pink ribbon
- 9 x 13 in. cake board
- Icing tip #233
- Icing tip #2
- Icing bag and coupler
- Rolling pin
- Pizza wheel
- 18 gauge floral wire
- Wire cutters
Crumble a 6 in. cake into a bowl. Mix in enough icing that the cake crumbs can be shaped into a ball without falling apart.
To Make the Puppy
|1. Place 6 in. and 8 in. round cakes together on a 9 x 13 in. cake board and trace around them. Cut out the outline. Place the cakes on the cake board.|
|2. Fill and crumb coat cakes. If the cake has a flat top, use cake truffle to round off the body of the puppy.|
3. Use 4 oz. cake truffle to shape the muzzle and 2 oz. cake truffle to shape each paw.Roll 12 small pea sized amounts of black fondant into thin tear shapes to create toenails for the paws. Bend each toenail slightly and attach to the toes of the puppy.
|4.With icing tip #233 on the piping bag filled with brown buttercream, pipe a single row of fur on the muzzle. Roll a small amount of light pink fondant into a ball. Flatten the ball with a rolling pin and cut in half. Attach one half of the light pink fondant just above the single row of piped fur where the tongue should be. Use a toothpick to make an indent in the middle of the tongue.|
5. Use 0.5 oz of black fondant to shape the nose by rolling into a ball. Flatten the ball slightly with your fingers. Using your thumb and index finger shape the nose into a triangle shape. Use a small ball tool to create the nostrils and a toothpick or blade tool to create the center indent and the indents at the base of the nostrils. Roll out two small, thin sausages of black fondant to make the upper lips.
|6. Attach the upper lips and nose above the tongue. Roll out two small balls of white fondant and flatten with you fingers to make the eyes. Attach the eyes to the head of the puppy just above the muzzle.|
|7. Using brown gel color mixed with vodka, paint the eyes stroking from the center of the eye outward. Allow to dry. Then using black gel color mixed with vodka paint the pupils. Allow to dry. Using white gel color paint two small dots on each eye to create light reflecting off the puppy’s eyes (I decided on the white at the very end of the cake making process which is why you don’t see this until the finished cake picture).|
8. Pipe the puppy’s fur leaving a small spot on it’s bottom to place the tail.Be sure to over pipe the fur several times on the puppy’s brow line. This will help to give expression to the puppy’s face.
|9. To create the tail, roll out 2 oz of brown fondant into a tapered sausage about 7 in. length. Insert a 10 in. length of 18 gauge floral wire into the tail leaving about 3 in. to insert into the cake. Bend the tail to make it curl. Attach the tail to the cake and finish piping the fur.|
10. Roll 3 oz of light pink fondant for each ear into a tear drop shape. Flatten with a rolling pin. Attach to the side of the puppy’s head, pinching at the top to create a slight lift to each ear. Pipe fur in longer strokes onto each ear.
To Dress the Puppy Cake
|1. Roll out orange fondant to 1/8 in. thickness. Cover with plastic wrap to prevent drying out. Roll out white fondant to 1/16 in. thickness. Using 5/8 in. circle cutter, cut out white polka dots. Arrange polka dots on orange fondant and roll over carefully in all directions to attach the polka dots to the orange fondant while maintaining their shape.|
|2. Measure the puppy around the neck and 2 ½ in. further down the body. Using the measurements, cut out a fan shaped piece of fondant. Place on the puppy and trim off any excess.|
|3. Cut out a 1 in. strip of fondant and gather to make the dress ruffle. Attach to the bottom of the dress.|
|4. Roll out dark pink fondant and using a ribbon cutter, cut out ¼ in. strips and trim the dress at the neck and ruffle line.|
|5. Make a bow by cutting out two 1 in. strips of dark pink fondant 4 in. in length. Place a small piece of rolled up paper towel in the middle of the strip and bring one end over the top. Pinch the top end of the strip in half and then fold over the edges and pinch again. Bring the bottom end of the strip up and pinch to the sides of the top. Cut off any excess. Make two bow loops and attach to the puppy’s head near the ear.|
|6. Cut another 1 in. strip of dark pink fondant 1 in. in length. Pinch ends and attach to the center of the bow.|
Roll out white fondant to 1/16 in. thickness and cut out daisies using ¾ in. and 1 1/8 in. daisy cutters. Place on a thick foam and using a small ball tool press the center of each daisy to cup. Attach to the fondant covered cake drum. Pipe yellow royal icing centers using icing tip # 2.
SugarEd Productions is an online school for cake decorating instruction offering beautifully executed, highly professional instructional videos by cake artist Sharon Zambito and guest cake decorators. The website provides a wealth of knowledge and one-on-one assistance from Sharon, an exceptional cake decorating instructor.
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