Equipment needed:
- 7 1/2″ x 12″ board mounted on two 1″ platforms for “feet”
- cake boards
- dowels
- styrofoam head cut into 5″ long, 4″ wide and the height 4″ at the back and 3″ at the “snout”
- eyelash cutter
Edibles:
- Three 1/2 sheet cakes
- 2600 g white chocolate ganache
- 2 lbs white modeling chocolate
- 4 lbs white fondant
- pink fondant
- blue fondant
- gold lustre dust
- yellow fondant
- royal icing
- edible glue
