Dog Cake Recipes

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.

Steps:

• Preheat oven to 325 degrees.
• Grease and flour an 8x5x3 inch loaf pan.
• Cream butter until smooth.
• Add corn oil, baby food, and eggs.
• Mix until smooth.
• Mix dry ingredients into beef mixture until batter is smooth.
• Crumble beef jerky and fold into batter.
• Pour batter into loaf pan.
• Bake 1 hour and 10 minutes.
• cool on wire rack 15 minutes.
• Ice with plain yogurt or cottage cheese.
• Store uneaten cake in refrigerator.

Steps:

• Preheat oven to 350 degrees.
• Mix flour and baking powder in a large mixing bowl.
• Add dog food, vegetable oil, sugar (if using) & eggs to dry ingrdients.
• Slowly add milk until mix reaches batter consistency.
• Pour in a greased 9 x 13 inch pan and bake for thirty-five minutes until set in center.
• Let cool in pan for twenty minutes before removing.

Steps:

• Cut 1 cake in half. Arrange whole cake and cake pieces on large tray or foil-covered board to resemble dog's head and ears as shown in photo.
• Frost round cake with COOL WHIP, then frost ears with chocolate frosting.
• Spoon melted chocolate into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe chocolate onto round cake for dog's eyes, nose and mouth as shown in photo. Add gummy candy for the tongue.

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.