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Man΄s Best Friend

Image of Man΄s Best Friend
Ingredients

400 g (14 oz) soft margarine
275 g (10 oz) caster sugar
275 g (10 oz) self-raising flour, sifted
5 eggs, beaten
225 g (8 oz) icing sugar, sifted
4 drops of vanilla essence
900 g (2 lb) ready-to-roll fondant icing Green, blue, black, brown, red and orange food colouring

YOU WILL ALSO NEED

568 ml (1 pint) and 1.1 litre (2 pint) pudding basins
20 cm (8 inch) square silver cake board
15 cm (6 inches) narrow red tartan ribbon


Method

1 Grease both pudding basins and line the bases with greased greaseproof paper. Beat together 275 g (10 oz) of the margarine, the caster sugar, flour and eggs, until smooth. Spoon two-thirds of the mixture into the large basin and the remainder into the small basin. Make a well in the centre of each.


2 Place the large basin in a preheated oven, 160˚C (325˚F), Gas Mark 3, for 45-50 minutes, and the small basin for 40 minutes, or until a skewer inserted into the centre comes out clean. Leave the cakes in the basins to cool for 15 minutes, then turn out on to a wire rack and leave to cool completely.


3 To make the buttercream: cream together the remaining margarine, the icing sugar and the vanilla essence.


4 To decorate the cake: colour 225 g (8 oz) of the fondant green. Roll it out thinly and cut into 5 mm ( ¼ inch) strips. Alternatively, feed the fondant through a pasta machine on the spaghetti setting. Put the icing on the dampened cake board to give a grass effect.


5 Level the tops of the cakes and put the large cake on the board. Spread a little buttercream over the top of the cake and put the small cake on top; trim the base of the small cake to form the dog's head. Spread the remaining buttercream over both cakes.


6 Shape the paws, muzzle and ears from 125 g (5 oz) of the white (uncoloured) fondant. Colour 3 pieces of fondant, each 15 g ( ½ oz), blue, black and brown; colour 25 g (1 oz) red and a little orange. Use the blue and black to make the eyes and nose, brown for the bone, red and orange for the tongue and the flowers. Fix them all in place with a little water.


7 Roll out the remaining white fondant thinly and cut into 5 mm ( ¼ inch) strips or feed through a pasta machine on the spaghetti setting. Press the strips all over the body, trimming into shape around the head and nose. Tie a bow in the ribbon and fix it to the head, pulling a few strands of fondant hair over it.

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