How to Make Sugarcraft Dogs

On a clean dry surface knead 50g Renshaw White chocolate modelling paste with 25g Renshaw Milk chocolate modelling paste to achieve a beige colour. Shape a smooth ball into a cone. Place on its side and mark in the hind legs with your little finger. Add fur markings to the body using the dresden tool.

To create the paws knead Renshaw Milk Chocolate Modelling Paste until pliable and shape 4 small balls, flatten between fore finger and thumb. Mark 2 lines in each ball with the back of the knife to create the paws. Create a patch for the neck by rolling a thin sausage and flatten out between fore finger and thumb. For the tail create a tapered sausage at both end. Make a hole in the body for the tail to sit. Attach all components to the body with water.

Shape 10g of the darker brown Milk Chocolate Modelling Paste into a ball. Pinch the paste between forefinger and thumb for the nose. Use the end of the paint brush to create the indent for the bottom lip. Fill this space with Milk Chocolate Modelling Paste shaped into a small sausage. Use the large ball tool to create the shape for the eyes. Fill with Milk Chocolate Modelling Paste. Press with the end of the paintbrush and fill with a small ball of Black Flower and Modelling paste.

For the ears shape 2 cones and flatten between finger and thumb. Attach to the head with water.

Attach the head to the body, ensure the spaghetti supports half way through the head.

On a clean dry surface knead 20g Renshaw Black Flower and Modelling paste into 60g Renshaw Milk chocolate modelling paste to darken the colour. Shape 15g of paste into a thin tapered sausage. Pinch out the legs and neck.Insert a 1” piece of spaghetti through the neck to support the head. Use the end of the paintbrush to create a small hole at the end of each leg. Set the shape over kitchen paper.