Ingredients Decorator Preferred White Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing Brown Icing Color Black Icing Color Clear Piping Gel FoodWriter Color Fine-Tip Edible Markers, 5-Piece FoodWriter Color Fine-Tip Edible Markers, 5-Piece Tools Globe Pillar Sets Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Cutter and Embosser Tool Set, 4-Piece Rolling Pin Decorator Brush Set Extra Large Round Tip 1A Round Cake Decorating Tip 12 Round Cake Decorating Tip 12 Large Round Tip 2A Instructions Click to mark complete - Tint fondant per instructions. Roll out brown 1/8 in. thick. Cut a 2 1/2 x 8 in. strip to wrap a 2 1/2 in. globe for each head; cut a 2 x 7 in. strip to wrap a 2 in. globe for each body. Brush globe with piping gel and attach fondant; smooth with hands. Leave opening for pillars clear of fondant; slide body then head onto pillars and cut off any excess fondant. Cut circles with open end of tip 1A; cut in half and attach for ears. Roll 2 logs 2 x 3/4 in. for legs and 2 logs 1 3/4 x 5/8 in. for arms; shape and attach with damp brush. Roll out light brown 1/8 in. thick. Cut circles with narrow end of tip 2A; attach for snout. Cut circles with open end of tip 12; cut in half and attach for inner ears. Cut 1 x 1 1/2 in. ovals; attach for tummy. Cut tip 1A circles for bottom paw pads and tip 2A circles for top paw pads; attach with damp brush. Roll small white balls for eyes; attach. Roll smaller black balls for pupils and nose; attach. Use black FoodWriter® to draw curved mouth. (Bow ties will be made later using fondant tinted for cake.)
