Follow these easy steps to create a totally adorable and edible Corgi dog cake. It's a perfect treat for Corgi owners and fans.

Food:

● 2 cake rounds, cooled (choose any recipe you like)

● Vanilla Buttercream frosting (use the large batch recipe included or 3 store-bought cans)

● 6 cups (12 sticks) unsalted butter, softened

● 2 pounds (1 bag) confectioners' sugar

● 2 tablespoons heavy cream

● 1 tablespoon vanilla extract

● 1/2 teaspoon table salt

● Food coloring: Brown, Black, Pink

● Fondant

Tools:

● Offset spatula

● Plastic piping bags (and rubber bands to close them)

● Decorating tips (flat and round tips)

● Optional: Fondant rolling pin

● 2 small skewers

Prepare your favorite cake recipe — divide the batter between two round 8 or 9-inch cake pans. Bake and cool the cake rounds. Once the pans are cool enough to touch, transfer the cakes to a wire rack and allow the cakes to completely cool before you begin decorating.

Make one large batch of buttercream. Beat the butter for a few minutes on medium speed, preferably using a stand mixer with the paddle attachment. On slow speed, gradually add the confectioners' sugar 1 to 2 cups at a time, allowing each batch of sugar to incorporate with the butter before adding the next. Increase the speed to medium and add the vanilla, cream and salt. Beat for an additional 3 minutes.

From here, divide and color the buttercream according to the below.

• Brown Buttercream Frosting: Add roughly 2 cups of the buttercream into a bowl with a few drops of brown food coloring and stir to combine. Insert a small flat decorating tip into a plastic piping bag, then fill it with the brown frosting. Use a rubber band to close.
• Black Buttercream Frosting: Add ½ cup of the buttercream into a bowl and color it with black food coloring. Insert a small round tip into a plastic piping bag, then fill it with the black frosting. Use a rubber band to close.
• White Buttercream Frosting: Insert a round tip into a plastic piping bag and fill the bag with buttercream. You can either fill two additional bags with the remaining white buttercream or just leave the buttercream in the bowl and cover it until you’re ready to frost the cake.

Additionally, you will need to color the fondant.

• Pink Fondant: Add one drop of pink food coloring to a small, 1-inch round sized ball of white fondant. Knead the color into the fondant until combined.
• Brown Fondant: Add a couple of drops of brown food coloring to a 2-inch round sized ball of white fondant. Knead the color into the fondant until combined. Keep in mind, you’ll want the brown fondant to be close to the color of your brown buttercream, so add more coloring if necessary until you’ve reached the correct shade.

Once you’ve prepared the fondant, make sure to cover it until you’re ready to use it.

Place the first cake round on a serving plate and frost with the white buttercream frosting. Layer the second cake round on top of the first. Frost the exterior of the cake and smooth the frosting with a spatula.

Tip: If cake crumbles are noticeable in your frosting, place the cake in the refrigerator for 20 - 30 minutes to allow the frosting to set. Once the frosting is firm to the touch, remove the cake from the refrigerator, add an additional layer of frosting and smooth.

Using the bag of brown frosting, outline two sections onto the top-portion of the cake for the darker fur.

Fill in each section with brown frosting. Use a spatula to smooth the frosting.

Below the two brown sections, use the bag of black frosting to pipe on a crescent shape for the mouth. Use a spatula to smooth.

For some additional texture, use the bag of white frosting to add a few dollops of frosting at the top of the cake between the two brown sections. Lightly brush the frosting in a sweeping motion with your spatula to create the extra texture for the white fur.

With the bag of white frosting, pipe on a large oval-shaped section of frosting for the nose, and use a spatula to smooth.

Tip: To achieve a super-smooth nose, place the cake in the refrigerator for 15 minutes to allow the frosted nose to set. Once the frosting is firm, remove from the refrigerator and re-smooth any remaining rough parts with the spatula.

Place the cake in the refrigerator to set for 15 minutes.

While the cake is setting, prepare the final decorating supplies. Using a fondant rolling pin (or your hands, if you don’t have one), roll out the pink ball of fondant into a tongue shape, roughly 1/4-inch thick.

Break apart two smaller balls from the brown fondant and roll each out into an ear shape, each 1/4-inch thick. Insert a small skewer into the center of each ear. Set them aside to dry.

Remove the cake from the refrigerator. To complete the Corgi, pipe on the eyes and nose with black frosting.

Position the tongue in the center of the mouth, below the nose. Position the ears in place, inserting each skewer at a downward angle into the cake. If needed, you can always add additional supports (i.e. straws, skewers, etc.) under the ears to keep them in place if they don’t seem stable.