A scotty dog sponge cake
The body and head are made of chocolate sponge, covered in piped frosting with sugared marshmallows for ears and fruit pastilles for eyes, nose and tongue.
Start with a readymade sponge loaf to make things easier.
Cut the loaf into 2/3 and 1/3 shares. You should have a rough square and a larger rectangle shape.
Slice the square on the diagonal to create two triangle shapes - if you can make one larger than the other this is helpful!
Place two cake straws close to (but not right at) the top of the rectangle cake. This is the body of your scotty and the straws will stabilise the head.
Gently press the larger triangle shape onto the straws, making sure the right angle of the triangle is the part attached to the body and the edges stick out to form the top of the head and nose.
Place one straw in the opposite end of the body, in the centre - this is the straw to support the tail.
Gently press on the other triangle, but with the edges facing back up the body rather than away from it (like the head).
Prepare a quantity of buttercream icing:
Beat 140g of butter until smooth.
Add 280g icing sugar and a tablespoon of milk and beat until thick and smooth.
Add to a piping bag bag with a star nozzle.
Pipe the entirety of your scotty in straight rows, finish each at the bottom with a small flick to create the shaggy coat effect.
At the mouth area pipe stars rather than rows to create whiskers, and on the tail flick upward for a cute, jaunty effect.
Cut a pink marshmallow in half and dip the cut side in caster sugar.
Press the halves onto the top of the dog's head and ice the back of the ears.
Cut a red fruit pastille in half to create a mouth, and press it, along with three black pastilles, onto the dog's head to create eyes, a nose and mouth.
Your scotty is ready!