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One to two days in advance, make 16 dog bones and cookie hat.
To make bones, use tip 9 and royal icing to pipe 1 1/2 in. long line and two tip 9 balls on each end of bone; flatten slightly with finger dipped in cornstarch and let dry.
To make hat, cut pattern from cookie dough; bake and cool. Ice hat smooth with blue royal icing and attach stick to back with royal icing; let dry.
Bake and cool cake. Trim ears, tail and mane under chin. Ice sides and background areas smooth with spatula in buttercream icing.
Trace dog pattern with toothpick. Use tip 3 to outline ears in black, body and facial features in gray and collar in red.
Outline and pipe in nose and mouth with tip 3 in black (smooth with finger dipped in cornstarch).
Pipe in muzzle, tongue, whites of eyes and pupils with tip 3 (smooth with finger dipped in cornstarch). Pipe in collar with tip 9.
Outline and pipe in identification tag and ring with tip 3. Print tip 3 number on tag.
Cover body, face, ears and tail with tip 16 stars.
Use tip 3 to print name on hat. Insert hat into cake; add pull-out fringe and pom-pom with tip 3.
Pipe tip 21 shell bottom border and position bones.