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Bake and cool cake. To make dog's front leg, roll 3 oz. of fondant into a 4 in. x 1 1/2 in. diameter log and crease in middle to form a right angle.
For back leg, roll 5 oz. of fondant into a 7 in. x 1 1/2 in. diameter log and crease in middle to form another right angle.
Position fondant legs on cake and flatten where needed to conform to cake.
To make tail, roll 1 1/2 oz. of fondant into 3in. long teardrop shape; position on cake.
To form muzzle, flatten two 1 oz. pieces of fondant to 2 1/2 in. circles; position on cake.
Tint 4 oz. fondant black. Use 3/4 in. ball of black fondant to form nose, 1/2 in. ball of each white and black to make mouth and bottom lip.
Roll 1/2 in. white fondant ball for whites of eyes. Use tip 3 band black icing to pipe lines between toes and eye pupils (smooth with finger dipped in cornstarch).
Cover cake with tip 16 white stars alternating with black stars for spots.
Pipe tip 3 dots on muzzle; position fondant nose. To make ears, roll black fondant 1/4 in. thick and use patterns to cut with knife; position on cake.
Roll balls of fondant and position under left ear to lift.