This poodle has oodles of charm! Build a canine shape from cakes baked in our Mini Ball Pan and Sports Ball Pan. Add marshmallow feet and tail, and finish with piped-icing rosettes to create its captivatingly curled coat.
In advance: Make ear. Add 1 teaspoon Gum-Tex to 2 oz. fondant. Roll out 1/8 in. thick. Use pattern to cut ear. Let dry for several days on cornstarch-dusted surface.
Bake and cool 1 Mini Ball and 1/2 Sports Ball cake; position on foil-covered board, about 2 in. apart, for head and body. Tint fondant: 6 oz. light rose, 6 oz. dark rose. Roll out 1/8 in. thick. Use pattern to cut light rose face; position on board. Use patterns to cut dark pink bow and nose; also cut a 1 x 1 1/2 in. strip for collar and position on board between cakes. Cut dowel rods to make two 3 1/2 in. legs and 2 in. tail. Reroll light rose fondant 1/4 in. thick. Wrap dowel rods with fondant; smooth seams. Cut slit in marshmallows and insert dowel rods; position on board. Shape 1/2 x 1 3/4 in. light rose logs for feet and position on board. Roll small pointed fondant logs for eyelashes and toenails; attach with damp brush. Attach nose. Use buttercream to pipe tip 18 rosettes over leg and tail marshmallows and tip 32 rosettes on head
and body cakes. Position ear; prop up with 2 stacked marshmallows. Cover ear with tip 32 rosettes. Position bow. Use wide end of decorating tip to cut circle for knot; attach with damp brush.
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.