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1
In a microwave-safe bowl, melt the semisweet chocolate; stir until smooth. Stir in corn syrup just until mixture is well blended, forms a ball and is no longer shiny. Turn onto an 8-in. square of waxed paper. Press chocolate mixture into a 7-in. square. Let mixture stand at room temperature until dry to the touch, about 2 hours.
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2
Let separated eggs stand at room temperature for 30 minutes. In a microwave-safe bowl, microwave white chocolate with water at 30% power until chocolate is melted; cool to room temperature.
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3
In a large bowl, cream butter and sugar until light and fluffy. 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.
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4
Fill four greased muffin cups half full with batter. Spoon remaining batter into two greased 9-in. round baking pans. Bake cupcakes at 350u00b0 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.
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5
In a large bowl, beat cream cheese and butter. Add the confectioners' sugar, milk and vanilla. Set aside 1 teaspoon for decorating.
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6
Roll out chocolate mixture on waxed paper to 1/8-in. thickness. Using a sharp knife, cut out two 4x2-in. ears; round one end of each. Cut out two 1-1/4-in. circles for eyes, two 1-in. long strips for eyebrows and one 5-in.heart for muzzle; set aside.
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7
To assemble, place one 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 and discard. Place cut side of two cupcakes against side of cake with edges touching; frost top of cake and cupcakes. Top with remaining cake and cupcakes; frost top and sides.
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8
Place ears opposite the cupcakes, inserting the flat ends into side of cake 1/4 in. from top. Fold ears over the top of cake. Position eyes, eyebrows, and muzzle as shown in photo.
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9
Place a small amount of reserved frosting on the back of each mint; insert two for eyes and two for nose. Place licorice on the muzzle as shown. With scissors, cut fruit roll-up into a 4-in. strip and round one end; place straight and under muzzle for tongue.
