Furry Friends Cake Recipes

DOG BIRTHDAY CAKE RECIPE FOR YOUR FURRY FRIEND

Steps:

• Preheat oven to 350°F (180°C). Butter and line 2 (6-inch) round cake pans with parchment paper, set aside.
• In a large bowl, whisk the eggs, oil, apple sauce, peanut butter, carrot, and honey until smooth.
• Next, stir in the flour and baking powder until combined. Divide the batter between the two prepared cake pans.
• Bake for 30-35 minutes or until a toothpick inserted in center of the cake comes out clean. Allow cooling in the pan for 3-5 minutes before turning out onto a cooling rack. Let cool to room temperature.
• Stack layers together using a thin layer of peanut butter. Serve a little slice to your furry friend.
• Cover the cake with cling wrap and store at room temperature for up to 3 days. Freeze the rest in slices to give as a treat in the future.

FURRY FRIENDS CAKE

Steps:

• 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. , Preheat oven to 350°. Grease and flour three 8-in. round baking pans. 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., 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., Transfer batter to prepared pans. Bake for 30-35 minutes or until a until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter. Add the confectioners' sugar, milk and vanilla. Set aside 1/2 cup for decorating., Roll out semisweet chocolate mixture on waxed paper to 1/8-in. thickness. Using a sharp knife and pre-cut templates, if desired, cut out two ears, two ovals and two small circles for eyes, a muzzle, a thin strip for muzzle detail, a small heart-shaped nose, a curved strip for the dog collar and a small U-shaped hook; set aside., Flatten gumdrops with a rolling pin over a small amount of sugar. Cut one into a heart-shaped dog tag and the other into the shape of a tongue., Add candy detail to collar using the reserved frosting for decorating. , To assemble, place the bottom cake layer on a large platter. Spread with 1/2 cup frosting. Add the middle cake layer; spread with an additional 1/2 cup frosting. Top with remaining cake layer; frost top and sides with remaining frosting. , Position ears, eyes, M&M pupils, muzzle and nose onto cake, using reserved frosting, if necessary. Add frosting wrinkles and whisker spots. Place collar directly onto platter, below the cake. , Editor's Note: For cat: Follow directions above using templates resembling cat features.

AMISH FRIENDSHIP CAKE

Steps:

• To Make Starter: Dissolve yeast in warm water. Add 1 tablespoon white sugar, 1 tablespoon vinegar, 1/2 teaspoon salt, 1 cup of the flour, and 1 cup of the milk in a non-metal bowl and stir with a non-metal spoon until creamy. Cover bowl with plastic wrap and let stand in a warm place for two days to ferment. It will become bubbly and have a sour odor. Do not place in refrigerator. On second day, third day, and fourth day: stir. On fifth day, add 1 cup flour, 1 cup sugar, 1 cup milk, and stir. On sixth, seventh, eighth, and ninth day: stir. On tenth day add 1 cup flour, 1 cup sugar, and 1 cup milk. Reserve 1 cup starter; pour remaining starter, 1 cup each, into 3 containers to give away to friends if desired. Starter is enough for 8 loaves.
• To Make Cakes: Preheat oven to 350 degrees F (175 degrees C). Grease two 8 or 9 inch loaf pans.
• Mix 1 cup of the starter, oil, baking powder, eggs, 1 cup of the sugar, 2 cups of the flour, 1/4 teaspoon of the salt, vanilla, and chopped nuts. Stir in the baking soda just before pouring the batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. Bananas, dates, or raisins can be added for variety.

THIRTY DAY FRIENDSHIP CAKE

Steps:

• Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir once every day for 10 days. When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.
• Day Ten: Add 1 can of chunk pineapple and its juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred.
• Day Twenty: Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color.
• Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and two for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid!
• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x13-inch baking pans.
• It's best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two.
• Bake cakes at in the preheated oven for 55 to 65 minutes.