I know – cheater cheater. I’m using this as an entry in a dessert contest – though I did make the cake two years ago. I wasn’t a blogger at the time – so I didn’t take pics of the stages of the cake. . . but will tell you how I did it. This cake was inspired by a dog cake I’d cut out of a Gourmet Magazine article – long before I had kids – and simply loved beautiful baked goods. I believe it was about a bakery in Philadelphia – though I can’t find the original right now (I’ll give credit when I find it).
So, for the body of this poodle, I baked a yellow cake – in one 9 inch round and one 6 inch round. After cooling, I cut each of the two cakes in half and plopped them on the cut side. The two 9 inch halves are the body in the middle – the two 6 inch halves are the crouching legs on either side of the body. The picture below gives a better idea of how this happened.
The head was made with a store bought sara lee pound cake. Because they are nice and firm – I could easilly carve the head that I needed. I rounded it in the back for the neck – left it pretty square in the middle – and then chopped away about halfway down the front for the eyes and tapered the nose. I’m so sorry there’s not a pic of this step. Maybe if I ever make another. . .
The Classic Buttercream Frosting recipe is from The Artful Cupcake, by Marcianne Miller. It calls for
1 1/2 sticks unsalted butter softened.
2 1/4 cups confectioners sugar
Liquid food coloring
2 T milk or fruit juice (optional)
Cream butter, gradually mix in sugar (says to sift – I don’t sift). Beat until icing is pale and fluffy. Mix in color and milk or juice if desired. I used Wilton Rose for the shocking pink effect.
I iced the whole cake with a spatula – and then used a large star tip for the poofy areas – around the legs, ears, feet and tail. This icing gave it a wonderful feathery effect – very fun.
Well Serendipity, I’ve wanted to post pics of this pup for a while – for those who may be doing a Pink Poodle in Paris Party – so thanks for giving me the push to get it done.