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Arrange pieces into a dog shape.
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Use buttercream (you’ll need 10 1/2 cups total for this cake) to attach pieces to one another, placing snout and front leg pieces on body, feet flush with bottom edge.
Coat cake with buttercream, rounding over snout. Refrigerate until frosting is firm, about 30 minutes and up to overnight.
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Add a second smooth coat of buttercream to eye area and snout.
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Place remaining buttercream in a pastry bag fitted with a large, plain round tip (Ateco #804). Pipe dots to cover entire cake except eye area and snout.
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Cut a large black gumdrop in half horizontally, and use bottom half for the nose.
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Use 2 black m&m’s for eyes and 4 on each front paw for claws.
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