Cute Golden Doodle Dog Cake Food

CUTE GOLDEN DOODLE DOG CAKE

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.

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.

DOODLE CAKES

Steps:

• Heat oven as directed on box. Make cake batter as directed on box, using water, oil and egg whites. Fill 4 mini (4 inch) springform pans half full with cake batter. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on cooling rack, about 45 minutes.
• Remove cooled cakes from pans; place each on cake board. Place strips of cooking parchment paper underneath edges of cakes. With icing spatula, spread frosting over cakes, making it as smooth as possible. Place cakes in freezer to set.
• Meanwhile, place fondant on clean work surface. Use powdered sugar if fondant begins to stick to surface. With rolling pin, roll fondant to about 1/4-inch thickness. Do not roll fondant too thin or it will crack when cakes are assembled.
• Invert cake pan over rolled fondant to check for sizing. Cut fondant 1 inch larger than cake diameter to ensure it drapes properly. Cut 4 rounds.
• Remove cakes from freezer. Carefully drape 1 fondant round over each cake, smoothing it with hands and shaping it to cake. Using sharp paring knife, trim off excess fondant. Remove and discard parchment paper from underneath each cake. Return cakes to freezer to set.
• Using edible markers, draw on cakes as desired.