Ingredients
Toothpicks
2
boxes Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
3 1/2
containers (12 oz each) Betty Crocker™ Whipped fluffy white frosting
Black or dark grey gel food color
Heavy cardboard or cutting board covered with colored paper and waxed paper, or tray (21x14 inches)
2
blue candy-coated peanut butter chocolate candies
1
small round chocolate-covered creamy mint
6
Betty Crocker™ Fruit Gushers™ fruit snacks, any flavor (from about 2 pouches)
6
small pink candy-coated licorice candies
1
saf-t-pop sucker (sucker with looped handle), any flavor, unwrapped
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottoms only of 2 (13x9-inch) pans with cooking spray. Line bottom of pans with waxed paper or cooking parchment paper; spray paper with cooking spray.
Make and bake cake mixes as directed on boxes for 13x9-inch pans, using water, oil and eggs. Cool 10 minutes. Remove cakes from pans to cooling racks. Remove waxed paper; place top side up on cooling racks. Cool completely, about 30 minutes.
With large serrated knife, trim off dome of cake to level surface, if needed. Line 2 small cookie sheets or trays with foil. Place 1 cake on each; cover with foil and loosely wrap each cake. Freeze about 5 hours or overnight until cakes are frozen.
Tint 3 tablespoons white frosting dark gray or black using black or dark gray gel food color. Place in small resealable plastic bag; set aside. Place 1 tablespoon white frosting in another small resealable plastic bag; set aside.
Remove cakes from freezer. Place templates over cakes as shown in photo. (See link below for diagram and templates.) Cut cakes around templates. (Discard cake scraps or save for another use.) Cut about one-third of height off forehead piece and ears. Cut nose piece into pyramid shape following lines of triangle.
Arrange cake pieces on paper-covered cardboard as shown in photo to assure correct placement. Move all smaller pieces to cookie sheet; return to freezer to keep frozen for easier frosting.
Spread white frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading white frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
Frost entire cake with remaining white frosting as shown in photo. Use extra frosting to round edges of muzzle and legs to blend into body. Mound frosting on head, ears, legs and end of tail to create a more 3-D look. With end of toothpick, use small swirling motions to create curly fur appearance.
Place 2 blue candies on face for eyes and 1 mint for nose. Place fruit snacks around neck for collar. Place pink licorice candies on front legs for toenails. Cut off small bottom corner of bag containing dark gray frosting. Pipe mouth and paw prints as shown in photo. Store cake loosely covered at room temperature up to 1 day before serving.
Just before serving, cut off about 1/2 inch of sucker handle. Insert remaining handle of sucker into cake just below collar for tag. Cut off small bottom corner of bag containing white frosting; pipe heart or name onto sucker and small amount onto eyes for “sparkle.”
