Other materials for 8 dogs:

• 125 gram butter
• 2½ egg (approx. 125 gram)
• Kitchen paper

First we make the dogs. Knead a piece of fondant well and turn in it into a roll. Make of this roll four equal pieces for the legs, two for the ears, one for the neck, one for the head and one for the tail. Make the tail part a bit thinner at the end (so it looks like the balloon is empty). Also make a small nozzle for the nose. Paste all the part together with some edible glue and let the dogs, supported by kitchen paper, dry.

All the ingredients need to be at room temperature. Preheat the oven to 180°C (convection oven 160°C). Mix 250 gram mix for cupcakes, 125 gram butter and 2½ egg on low speed in 4 minutes to a smooth batter. Line a muffin pan with paper baking cups, use an ice-cream scoop to half fill the cups with batter. Bake the cupcakes in approx. 18-20 minutes. Let them cool down.

Lubricate the top of the cupcakes with piping gel. Knead the white fondant well and roll it out thinly. Cut out circles and paste them on the cupcakes. Fill a bowl with the discodip. Lubricate the fondant on the cupcakes with some piping gel and carefully press them into the discodip. Paste the dogs on the cupcakes with some piping gel.