I love these smiling little silly head dogs! Here is how to make them.
Supplies you will need:
- black sugar pearls (for eyes)
- heart quins (for bows)
- black edible ink pen (for smiles and whiskers, I like AmeriColor Gourmet Writers)
- 6" pop sticks
- paper straws
- leaf cutter (for ears)
- #12 piping tip (for noses and spots)
- white melting chocolate 12 oz. (to coat 12-24 cake balls)
- yellow dot quins (for tags)
- light corn syrup
- white and brown melting chocolate
- sprinkles and sixlets for the "go withs"
Step one preparation - the day before:
- Make your favorite recipe of cake balls, refrigerate
- Set sticks into cake balls, seal in a container and store in refrigerator
- Make your modeling chocolate
- Select a pretty container
How to make modeling chocolate: A batch of modeling chocolate - for the ears, spots and noses
12 oz. semi-sweet chocolate chips
6 oz. light corn syrup
Melt chocolate chips in double boiler or in the microwave. If using a microwave, set for 20 seconds, stir and repeat until melted. Warm the syrup (not hot) in a double boiler or in the microwave for about 15 seconds. Add syrup to chocolate and gently stir with a spatula. Stir around the bowl about 12-15 times. Turn out onto parchment flatten into a pancake, let cool, wrap in plastic wrap and let it sit overnight.
When ready to use break off a chunk and begin to knead. It will feel as if it will never become pliable, just keep kneading - it will. Once it is pliable you can roll it out and use.
Make modeling chocolate: A batch of white modeling chocolate - ears and spots
12 oz white melting discs
1/4 cup light corn syrup
Directions as above. Modeling chocolate will keep for several weeks, in air tight container stored in a cool place.
Knead and roll out your brown modeling chocolate and cut out some of the ears ears (with your leaf cutter) and spots (with your #12 tip). Combine random areas of white and dark chocolate, roll flat, and use your leaf cutter to cut two color ears.
Knead a 1" ball of white modeling chocolate until it becomes pliable, and add blue gel color with a toothpick (a little goes a very long way), and knead until color is even. Roll into 1/2" balls, flatten, and use a straw to poke a hole. Thread onto one of your paper straws and let them dry while you work. I dangle mine over a glass.
Next, gather all your supplies
Have a food safe styrofoam near to hold your pops during stages of assembly. Melt your white chocolate using a double boiler or in a microwave safe bowl at 20 second intervals, stirring after each interval.
Dip the pop into the melted chocolate, and tap off excess then assemble in this order.
4. hearts for bows
7. dip 1/4" end of paper straw into candy and place over the pop stick and through the collar
8. place a dot of melted candy on the collar and place a small yellow quin, for the dog tag
If the coating hardens before you have placed all the pieces on, you can apply a small amount of melted chocolate with a toothpick and apply it. Place the pop in the styrofoam to set up for at least 20 minutes
9. draw smiles, whiskers, and eyelashes with edible ink pen and lace in a favorite container.