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.