Puppy Dog Cake

Directions

1. Let separated eggs stand at room temperature for 30 minutes.
2. In a microwave-safe bowl, microwave white chocolate with water at 30% power until chocolate is melted; cool to room temperature.
3. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolks, vanilla and white chocolate mixture. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into white chocolate mixture with coconut and pecans.
4. Fill 4 greased muffin cups half full with batter. Spoon remaining batter into 2 greased 9-in. round baking pans. Bake cupcakes at 350° for 15 minutes and cakes for 35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. In a large bowl, beat cream cheese and butter. Add confectioners' sugar, milk and vanilla. Color 1 cup of frosting brown; set aside.
6. Place 1 cake on a large platter or covered board (about 14x11 in.). Cut off cupcake tops; cut a 1/4-in. piece from a rounded edge from each cupcake (creating a flat edge) and discard. Place cut side of 2 cupcakes against side of cake with edges touching; frost top of cake and cupcakes. Top with remaining cake and cupcakes; lightly frost top and sides.
7. Fill separate piping bags with the white and brown frostings. Using a grass piping tip, pipe 1 ear with white frosting on 1 ear with brown. Then, using a small star tip, pipe frosting on the top of the cake in white and brown.
8. Mold Tootsie Rolls into eyes, nose, brows and snout; place onto cake. With scissors, cut off a 1-in. strip from a Fruit Roll-Up, round 1 end; place straight end under nose for tongue. Place remaining Fruit Roll-Ups around base as collar. Add frosting accents if desired.