PUP-CAKES
These are nice cupcake treats for dogs that I made up for my dog Presley's 4th birthday. They are perfect for dogs with food allergies. Warning: they don't look pretty, but Fido will love them! These freeze well, and you can zap them in the microwave for a nice, occasional dog snack.
Provided by Mrs. K
Categories Everyday Cooking
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Mix together apple, cheese, applesauce, eggs and olive oil in a bowl. Combine whole wheat flour, oats, and baking powder in a separate bowl; stir by hand into the wet ingredients until well blended. Spoon into the prepared muffin cups.
- Bake for 15 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed. Cool completely before serving.
Nutrition Facts : Calories 115 calories, Carbohydrate 14.8 g, Cholesterol 37 mg, Fat 4.5 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 78.6 mg, Sugar 2.4 g
POODLE DOG CAKE
This is no standard poodle - he's a sweet treat sure to add fluffy flair to any pet-friendly party or canine-inspired celebration.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h25m
Yield 20
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottoms only of 2 (13x9-inch) pans with cooking spray. Line bottom of pans with waxed paper or cooking parchment paper; spray paper with cooking spray.
- Make and bake cake mixes as directed on boxes for 13x9-inch pans, using water, oil and eggs. Cool 10 minutes. Remove cakes from pans to cooling racks. Remove waxed paper; place top side up on cooling racks. Cool completely, about 30 minutes.
- With large serrated knife, trim off dome of cake to level surface, if needed. Line 2 small cookie sheets or trays with foil. Place 1 cake on each; cover with foil and loosely wrap each cake. Freeze about 5 hours or overnight until cakes are frozen.
- Meanwhile, cut out paper templates (template can be found under the Tips below). Tint 3 tablespoons white frosting dark gray or black using black or dark gray gel food color. Place in small resealable plastic bag; set aside. Place 1 tablespoon white frosting in another small resealable plastic bag; set aside.
- Remove cakes from freezer. Place templates over cakes as shown in photo. Cut cakes around templates. (Discard cake scraps or save for another use.) Cut about one-third of height off forehead piece and ears. Cut nose piece into pyramid shape following lines of triangle.
- Arrange cake pieces on paper-covered cardboard as shown in photo to assure correct placement. Move all smaller pieces to cookie sheet; return to freezer to keep frozen for easier frosting. Spread white frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading white frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
- Frost entire cake with remaining white frosting as shown in photo. Use extra frosting to round edges of muzzle and legs to blend into body. Mound frosting on head, ears, legs and end of tail to create a more 3-D look. With end of toothpick, use small swirling motions to create curly fur appearance.
- Place 2 blue candies on face for eyes and 1 mint for nose. Place fruit snacks around neck for collar. Place pink licorice candies on front legs for toenails. Cut off small bottom corner of bag containing dark gray frosting. Pipe mouth and paw prints as shown in photo. Store cake loosely covered at room temperature up to 1 day before serving.
- Just before serving, cut off about 1/2 inch of sucker handle. Insert remaining handle of sucker into cake just below collar for tag. Cut off small bottom corner of bag containing white frosting; pipe heart or name onto sucker and small amount onto eyes for "sparkle."
Nutrition Facts : Calories 420, Carbohydrate 57 g, Cholesterol 30 mg, Fat 4, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 11 g, TransFat 3 1/2 g
CUTE GOLDEN DOODLE DOG CAKE
The grass tip creates the most celebrated, easily accomplished decorations! Its serrated edges make ridges in the icing as you squeeze it out.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottoms only of two 13x9-inch pans with baking spray with flour. Make and bake cake mixes as directed on boxes for 13x9-inch pans. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, cut out paper templates (see Expert Tips below). Place cooled cakes on work surface. Place templates over cakes as shown.
- Cut cake around templates. (Discard cake pieces cut from around templates, or save for another use.) Arrange cake pieces on tray as shown. Freeze 1 hour for easier frosting.
- Tint 1 container frosting light brown, using brown and yellow gels. Spread frosting over entire cake to seal in crumbs, using extra frosting to attach nose, ears and legs on cake.
- Tint 1/2 container frosting dark brown, using brown and yellow gels. Using pastry bag fitted with grass icing tip (#233 or #133, depending on manufacturer), frost ears. Tint remaining container frosting light brown, using brown and yellow gels. Frost head, using grass tip. Create definition near eyebrows by applying additional frosting with grass tip.
- Frost remainder of dog body, using remaining light brown frosting and grass tip. Place chocolate-covered candies on face for eyes and nose. Cut licorice in 8 thin strips, and place on feet to define paws. Cut fruit snack for collar and tag, and place at neck. Use gel, if desired, to make dog's initial on tag.
Nutrition Facts : Calories 550, Carbohydrate 80 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 58 g, TransFat 4 g
DOGGIE BIRTHDAY CAKE
I made this one year for my dog and she ate it all up. The honey is optional, but it makes it sweeter for the dog...and yes, I tried some. It's pretty good.
Provided by tiggertiffin87
Categories Everyday Cooking
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 6 cup ring mold.
- Combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well. Stir in the carrots and mix thoroughly. Sift together the flour and baking soda and fold into the carrot mixture. Spoon cake batter into prepared pan.
- Bake in preheated oven for 40 minutes. Let cake cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 18.8 g, Cholesterol 0 mg, Fat 14.9 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 2.6 g, Sodium 275.5 mg, Sugar 2.2 g
PUPPY DOG CAKE
Just a glance at this tasty canine confection is bound to get guests' stomachs growling! This cake is surprisingly simple to prepare, too. You can easily "groom" this baked treat into a pooch by adding chocolate and a fruit snack to make a friendly face. -Nancy Reichert, Thomasville, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 23
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. , 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, 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., 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., In a large bowl, beat cream cheese and butter. Add confectioners' sugar, milk and vanilla. Color 1 cup of frosting brown. Fill separate piping bags with white and brown frostings, set aside., Roll out chocolate mixture on waxed paper to 1/8-in. thickness. Using a sharp knife, cut out two 4x3-in. ears; round 1 end of each. Cut out two 1-1/4-in. circles for eyes, two 1/2-in.-long strips for mouth and one 1-in.triangle for nose; set aside., To assemble, 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 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. Place ears on top of the cupcakes., Using a grass piping tip, pipe 1 ear with white frosting on one ear with brown. Then, using a small star tip, pipe frosting on the top of the cake in white and brown. Place the eyes, nose and mouth. With scissors, cut fruit roll-up into a 2-in. strip and round one end; place straight end under nose for tongue.
Nutrition Facts : Calories 894 calories, Fat 47g fat (27g saturated fat), Cholesterol 137mg cholesterol, Sodium 422mg sodium, Carbohydrate 112g carbohydrate (95g sugars, Fiber 2g fiber), Protein 8g protein.
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