Raise the woof with this 3-D canine cake, which is baked in two standard 9-by-13-inch baking pans. A pastry bag fitted with a large, plain round tip is all you need to create his curly coat.

Martha Stewart Living, May 2012


Read the full recipe after the video.

Recipe Summary

Makes 1


Ingredient Checklist


Instructions Checklist
  • Place templates on sheet cakes, and cut out with a paring knife. Discard scraps. Halve leg pieces horizontally, discarding bottom halves.

  • Arrange pieces into a dog shape. Use buttercream 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. Add a second smooth coat of buttercream to eye area and snout. 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.

  • Use 2 chocolates for eyes and 4 on each front paw for claws. Cut gumdrop in half horizontally, and use bottom half for the nose.