Add the ears in a slightly darker shade of brown and the tongue in pink. Use fondant glue to hold these pieces in place on the face.

For the eyes, roll 2 tiny balls in white, press them flat with your fingers and do the same for the black eyeballs as well. Attach these to the cake with fondant glue.

For the party hat, use green-tinted fondant that has been added CMC to form a cone. The hat need not be hollow on the side. Add a pink rolled strip at the bottom and a round pink ball on top. Decorate with white polka dots. You can cut these using a large round piping tip (dip it in cornstarch each time you cut a dot for easy release). Attach all these to the hat with fondant glue. Set it aside to firm up and wait until the puppy's head has also firmed up before attaching with glue.

Roll a piece of white fondant and another piece of red fondant into thin rolls. Also add CMC to these pieces. Twist them together into a rope and then swirl the rope into a circular pendant to make the lollipop.

Apply glue lightly to parts of the rolled strips so that they stay in place in a circular pattern.

Dip a long wooden skewer in fondant glue and gently insert it into the lollipop. Set aside in a flat position until it firms up.

The box lid in a square styrofoam block. Brush the block with water to allow the fondant to stick to it. Set aside.

Roll some pink fondant thin, and cover the block as you would a cake. Trim the bottom. Turn it over and cover with another piece of pink fondant. Cover the trims with a long purple strip. You can roll this strip by hand or use an extruder tool with a round disc. Use fondant glue to hold it in place.

Cut out small circles in random sizes (with the round plunger cutter set) in purple, chocolate, pink and white and attach them to the top and sides of the lid.

Set aside in a flat position until ready to be assembled on the cake.

In a large bowl, cream the butter and sugar until light and fluffy.

Add the eggs, one at a time and beat well after each addition.

Combine flour, baking powder and salt in a bowl and sift these ingredients into the creamed mixture in 3 batches. Alternate each batch with milk. Fold gently and do not over mix.

Add vanilla extract and mix again until well combined.

Pour the batter into the prepared tins and bake in the preheated oven for 40 to 45 minutes until a skewer inserted in the center of the cakes comes out without any wet batter.

Remove the cakes from the oven, let them rest in the tin for a few minutes and then turn them over onto wire racks. Let them cool completely to room temperature.

While the cake is cooling down, make the buttercream.

Measure butter into a mixing bowl and beat until creamy and smooth.

Sift in the powdered sugar and mix briefly with a spatula to moisten it before using the mixer to cream it with the butter. This will help avoid the sugar from flying all over as you turn on your mixer.

Add vanilla extract and combine well. If the buttercream is too stiff, add some milk and beat well. Add the milk in small increments of one teaspoon or half a tablespoon at a time to avoid it from becoming too soft.

Brush the cake board with water and attached rolled purple fondant to it. Trim the excess on the sides with a small sharp knife.

Attach pink ribbon all around it with hot glue.

Once the cakes have cooled down completely, level the tops to make them flat.

Sandwich the layers with buttercream and give them a thin layer of crumb coat. Place the stacked cake on a 7 inches square cake board.

Roll some white fondant thin and cover the cake in full.

Lift the cake and place it on the fondant covered cake board. Make sure to position is such that there is enough space to place the lid on the side and the name plaque in front.

Attach vertical strips of purple, pink, and brown all around the cake with shortening to hold them in place.

Next, roll some purple fondant into a long thin strip (or use the extruder tool) and attach it on the top edges of the cake. Use shortening to hold it in place. For the bottom border, use the extruder tool to pipe out a rope border in purple and attach it to the cake.

Add the fondant tissues on top of the cake. To make the tissues, roll some white fondant very thin. Cut it into squares and place them on the cake, crumpled. Hold them in place with shortening.

Roll some chocolate fondant thin and use a plaque cutter to cut it out. Place it on the cake board (use shortening to hold it in place).

Use the extruder tool to pipe out a long thin purple fondant strip and attach is as the border for the plaque. Use shortening to attach.

For the letters, cut them with the alphabet cutter in very thin rolled gum paste. Arrange them on the plaque to make sure they properly aligned before securing them with light brushing of shortening.

Add 2 pink fondant cut outs on either side of the plaque.

Poke in the lollipop and position the box lid. Secure it in place with fondant glue.

Before placing the puppy cake topper, shape the puppy's front legs and attach them to the corner of the cake (with fondant glue). Poke in the puppy topper.

To complete the decoration, add the gum paste roses, 3 at the base of the lollipop topper and 2 more at the front corner of the cake.