Things You'll Need:
- 9-inch round cake layer (2 inches thick)
- Two 4-inch cake rounds for ears (1 inch thick)
- 1-inch round cake nose (1 inch thick)
- Chocolate ganache icing
- Buttercream frosting
- Knife
- Spatula
- Piping bag and tips
- Wax paper
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Step 1
Get a cake rack ready with a cookie sheet underneath. Place the untrimmed 9-inch round layer, the two ears and the nose on the rack and drizzle the ganache over them until they are covered in the smooth chocolate. Allow them to sit at room temperature until the chocolate is set.
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Step 2
Set the 9-inch round layer on a serving tray. Place the two ears in position at the top of the head and press them gently into position. The chocolate layers should stick together after a while. Place the nose right in the middle of the circle.
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Step 3
Place about a cup of the buttercream frosting in a piping bag fitted with a small tip. Outline the white part of the face with the icing. You can continue to fill in all the white spaces with the piping bag or simply fill it in with the icing and a spatula. Smooth it as much as possible.
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Step 4
Place about a cup of the ganache in a clean piping bag also fitted with a small tip. Outline the eyes, the pupil and the mouth, keeping your lines as smooth as possible. Fill in the pupils so they are solid in color.
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Step 5
Add a drop of the ganache to a tablespoon of the buttercream and mix well. Carefully pipe this color in to the outlined tongue.
