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

2. 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.

3. 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.

4. 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.