SCHNAUZER DOG CAKE
Don't tarry getting a piece of this terrier - he's cute, but too delicious to last long at a party!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h45m
Yield 20
Number Of Ingredients 6
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. Tint 1 can of frosting gray using black gel food color. Remove 3 tablespoons of the gray frosting to small bowl. Add additional black gel food color until dark gray to black. Place in small resealable plastic bag; set aside. Cover remaining gray frosting; set aside. Place 1/2 cup 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 muzzle; slightly round edges of muzzle.
- 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 and gray frosting as shown in photo. With offset metal spatula or knife, make wavy strokes to create furry appearance. Cut off small corner of bag containing white frosting. Pipe long strands of frosting around muzzle for beard. Pipe on eyebrows, trim on ears, and tail.
- Place 2 mints on face for eyes and 1 mint for nose. Pipe small amount of white frosting onto eyes for "sparkle." Cut small corner off plastic bag containing dark gray frosting. Pipe mouth and paw prints onto cake. Store cake loosely covered at room temperature up to 1 day before serving.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 11 g, TransFat 3 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
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
DOG CAKE
Raise the woof with this 3-D canine cake, which is baked in two standard 9-by-13-inch baking pans. A pastry bag fitted with a large, plain round tip is all you need to create his curly coat.
Provided by Martha Stewart
Categories Buttercream Frosting Recipes
Yield Makes 1
Number Of Ingredients 4
Steps:
- Place templates on sheet cakes, and cut out with a paring knife. Discard scraps. Halve leg pieces horizontally, discarding bottom halves.
- Arrange pieces into a dog shape. Use buttercream to attach pieces to one another, placing snout and front leg pieces on body, feet flush with bottom edge.
- Coat cake with buttercream, rounding over snout. Refrigerate until frosting is firm, about 30 minutes and up to overnight. Add a second smooth coat of buttercream to eye area and snout. Place remaining buttercream in a pastry bag fitted with a large, plain round tip (Ateco #804). Pipe dots to cover entire cake except eye area and snout.
- Use 2 chocolates for eyes and 4 on each front paw for claws. Cut gumdrop in half horizontally, and use bottom half for the nose.
SPRINGER SPANIEL DOG CAKE
Sure, British food doesn't get a lot of love but we promise this little English expat will win over even the pickiest palate!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h
Yield 20
Number Of Ingredients 9
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 (see Expert Tips below). Place 1/4 cup milk chocolate frosting in small resealable plastic bag; set aside. Place 2 tablespoons cookies'n'creme 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.) Round edges of muzzle to create a more rounded shape for nose.
- 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 cookies'n'creme frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading chocolate frosting for ears and cookies'n'creme frosting for all remaining pieces, covering all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
- Frost entire cake with remaining milk chocolate and cookies'n'creme frostings as shown in photo. With offset metal spatula or knife, make wavy strokes to a point to create furry appearance. Use extra frosting to round edges of muzzle and legs to blend into body. Immediately sprinkle a few cookie crumbs from frosting over nose and legs for spots.
- Place 2 mints on face for eyes and 1 mint for nose. Cut off small bottom corner of bag containing milk chocolate frosting. Pipe mouth and paw prints onto cake. Cut taffy into 1x1/2-inch piece; round edges and make indentation down center to create tongue. Insert tongue into mouth. Fold chewy fruit snack in half lengthwise; place around neck as a collar and trim off excess. Store cake loosely covered at room temperature or in refrigerator 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 cookies'n'creme frosting; pipe heart onto sucker and small amount onto eyes for "sparkle."
Nutrition Facts : Calories 510, Carbohydrate 78 g, Cholesterol 40 mg, Fat 4, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 61 g, TransFat 0 g
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