Make cake. Prepare batter following recipe directions. Bake and cool cake. Place cake on foil-wrapped cake board, cut to fit.
Ice cake. Prepare buttercream icing following recipe directions. Tint portions brown, pale, medium and dark copper, red and black. Reserve remaining white. Use spatula and white icing to Use spatula to ice cake smooth.
Decorate face. Use pattern and toothpick to mark face on cake top. Use tip 5 and white icing to pipe in eyes. Pat smooth with finger dipped in cornstarch. Use tip 5 and brown icing to pipe in irises and inner ears. Pat smooth. Use tip 5 and black icing to pipe dot pupils and nose and pipe in mouth. Pat smooth.
Use tip 5 and red icing to pipe bead tongue. Pat smooth. Use tip 3 and black icing to outline eyelids and mouth. Use tip 3 and white icing to pipe dot eye highlight.
Complete cake. Use tip 16 and pale copper icing to pipe pull-out fur on lower third of face. Use tip 16 and medium and dark copper icing to pipe pull-out fur on remainder of face.
Use tip 18 and white icing to pipe shell bottom border.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
Rated 4 out of
I decided to turn this cake into a gray wolf for my step-daughter's 9th birthday. Since I am a beginner with decorating skills, the hardest problem I had was making the base coat of frosting smooth and pretty... keep in mind that this is only the 2nd cake I've ever done with creative decorating techniques. I agree that transferring the template was a bit frustrating. You want to do this after the base coat of buttercream frosting has cooled. It might also help to make the toothpick holes prior to putting the template on the cake because the pressure of you forcing the toothpick through the paper causes you to mess up the shape of your cake.