2 DAYS IN ADVANCE
Make fondant head and tail. Tint 69 1/2 oz. white fondant lemon
yellow and a 1 in. ball red-red. Reserve a 1 in. ball of white.
Knead 1 teaspoon Gum-Tex into 8 1/2 oz. yellow fondant. For
tail, shape a log, 1 1/2 in. dia. at bottom, tapering to 1/2 in. dia.
at top x 5 in. long. Use lace wheel of pattern embosser to
imprint pattern on one side. Use small veining tool from 10-
pc. gum paste/fondant tool set to score section lines on other
side. Indent on sides to create curves.
For head, shape an oval, 2 in. wide x 3 1/2 in. long x 1 1/4 in.
thick. Use knife to cut slit for mouth. Use fingers to smooth
and open. Use large dog bone tool from set to mark line on
forehead. Use large ball tool from set to indent eye sockets
and small veining tool to mark nostrils. For eyes, roll two
fondant balls, 1/2 in. dia. Use damp brush to attach. Use black
FoodWriter edible color marker to draw pupils.
For tongue, use 9 in. fondant roller with pink guide rings to
roll out red fondant 1/16 in. thick. Use knife to cut a strip, 3/8 in.
wide x 2 in. long. Cut a V-shaped slit at one end. Use damp
brush to attach. To mark dowel rod placement, insert rod
under head, 1/2 in. deep, then remove.
Let tail and head dry 24 hours on cornstarch-dusted cake