Yorkie Dog Cake Recipes

YORKIE DOG CAKE

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). Place 1 tablespoon vanilla frosting in small resealable plastic bag; set aside. Tint remaining vanilla frosting golden tan using brown and orange gel food colors; cover and set aside. Place 3 tablespoons milk chocolate frosting in another small resealable plastic bag; set aside. In third small resealable plastic bag, spread 2 tablespoons milk chocolate frosting up one side of bag from one bottom corner. Spread 3 tablespoons golden tan frosting up other side of bag from same corner; 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; round edges of muzzle to create pointed dome 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 milk chocolate frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading milk chocolate frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
• Frost head, ponytail and feet with golden tan frosting using offset metal spatula or knife. Frost ears, tail and body with additional milk chocolate frosting as needed to cover crumb coat, using up and down strokes to look like long fur. Place remaining golden brown frosting in resealable plastic bag. Cut off small bottom corner of bag; pipe making long strands in heart shape for face, triangle shape for legs, and tip of tail and ears as shown in photo. Cut off small bottom corner of bag containing milk chocolate and golden tan frosting. (Squeeze small amount of frosting out as a test to be sure both colors are coming out of hole.) Pipe long lines on face, ponytail and legs as shown for a more realistic appearance. Add fringe to ears and tail.
• Cut off small bottom corner of bag containing milk chocolate frosting; pipe paw prints as shown. Place 2 mints on face for eyes and 1 mint for nose. Cut taffy into 1x1/2-inch piece; round edges and make indentation down center to create tongue. Insert tongue into mouth. Tear or cut chewy fruit snack in half lengthwise to create a thinner ribbon; tie into bow. Trim ends to desired length; place on ponytail. Place fruit snacks around neck for collar. 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 vanilla frosting; pipe heart onto sucker and small amount onto eyes for "sparkle."

DOGGIE BIRTHDAY CAKE

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.

HUSKY DOG CAKE

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 3/4 cup 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 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 leg piece in half horizontally to make 2 legs; round top edges slightly with knife. 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 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 sweeping strokes to a point to create furry appearance. Use extra frosting to round edges of muzzle and legs to blend into body. Use sweeping strokes around face and tail toward outside of cake to resemble long fur.
• Cut off small bottom corner of bag containing dark gray frosting. Pipe outline of eyes, mouth and paw prints onto cake. Place 2 blue candies on face for eyes and 1 mint for nose. 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 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 onto sucker and small amount onto eyes for "sparkle."