- dark brown fondant icing
- light brown fondant icing
- white fondant icing
- black fondant icing
Cut the dark brown fondant into the correct sizes for the head, body and limbs. Cut the light brown fondant into pieces for the muzzle and tummy and cut small pieces of white and black fondant for the eyes.
Roll the body and taper at the top. Roll the feet and attach to the body using a dab of water. Roll the arms into a sausage shape, curl and attach to the body with water.
Roll out a small round section of light brown fondant and attach to the body with water, curling under the arms to form the tummy.
Roll a ball of dark brown fondant in to the head. Cut a muzzle from a rolled out piece of light brown fondant, using a ball tool. Make two indents with the ball tool to form a nose and sockets for the ears. Add the ears from small, rolled brown fondant.
Roll three very small pieces of dark brown fondant into sausage shapes and attach with water to the top of the head to form whisps of hair.
For the tail, roll a piece of dark brown fondant into a long sausage shape, curl and attach to the back of the body.
Finally, roll and attach two small pieces of white and black fondant to the face to form the eyes.