Sausage Dog Cupcakes
How to make the face for my sausage dog cupcakes.
500g Black Ready to Roll Icing
500g Brown Ready to Roll Icing
Heart Polystyrene Shape
250g White Ready to Roll Icing
250g Coloured Ready to Roll IcingFor the bow
I made these sausage dog cupcakes for Billy’s sisters 21st birthday party. It was pretty difficult to make a dog face as I try to avoid fondant icing. I had wanted to do the face in cake but I didn’t have time to do it in time to still be fresh for Friday. In the end I bought a polystyrene heart from HobbyCraft and used this as the base for the head shape.
I made 63 chocolate cupcakes with chocolate buttercream and I used recipes I’ve posted before. I did 7 batches of the chocolate sponge from my twix cupcakes and two batches of chocolate buttercream from this caramel egg cake. I think the buttercream is my new favourite because it’s so smooth and silky with a very rich chocolate taste. Yum!
I made the bow first by rolling out the pink icing and cutting a 15cm strip which was slightly thinner in the middle. Fold the ends into the middle and pinch it to create little folds. Cut a smaller strip and put it round the middle over the seam. Leave aside.
Cut out two circles of white icing, a slightly smaller brown and an even smaller black. Place on top of each other and finish with a little dot of white icing. Make sure both eyes are lined up the same or else your dog will be cross eyed.