How to Make a Maltese Dog Cake
- 1). Wrap all the cakes and cupcakes in a single layer of plastic wrap followed by a single layer of aluminum foil. Slide the wrapped cakes and cupcakes into large freezer bags and squeeze out as much air as possible before sealing the bags. Place the baked goods in the coldest part of the freezer for two hours or until they are frozen solid.
- 2). Unwrap all the cakes and set them on a cutting board or serving tray. Leave the cupcakes wrapped and in the freezer bags for now.
- 3). Stack the three nine-inch rounds in a neat pile in the middle of the tray. Stack the two three-inch rounds on top of the pile where you want the head of the Maltese dog to be positioned.
- 4). Carve the stacked cakes into the rounded body shape and head of a Maltese dog with an electric knife or long serrated knife. Take off thin slivers of cake with the knife until you are pleased with the shape of the body and head. Gently brush all the crumbs off the carved Maltese dog cake with a clean paintbrush.
- 5). Unwrap the four frozen cupcakes and position them around the body form to look like four dog paws. Cover the cakes with a kitchen towel and allow them to thaw for an hour at room temperature.
- 6). Fill the pastry bag with white frosting and choose a tip that gives you thin round strands. Start at the crown of the head form and apply frosting strands all over the cake to give it the look of a furry Maltese.
- 7). Press two large black pastilles into the position of the eyes and another to represent the nose. Add bows, collars or any other detail that make the Maltese dog cake instantly recognizable.
- 8). Move the frosted Maltese dog cake into the refrigerator until ten minutes before it is served.
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