Dog Shaped 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.

DOG-SHAPED CAKE

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.

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.

HOT DOG PULL-APART CUPCAKE CAKE

Steps:

• Color about 2 cups buttercream the color of a hotdog bun using ivory food coloring with a few drops of brown. Color about 2 cups of buttercream the color of a hot dog, using equal parts red and brown food coloring. Color a small amount buttercream (about 1/2 cup) deep red, for ketchup. Color a small amount buttercream (about 1/2 cup) deep yellow, for mustard. Color the remaining buttercream (about 1/2 cup) deep black, for grill marks.
• Arrange cupcakes in 3 horizontal rows, with 5 cupcakes in the top and bottom rows and 6 in the middle row.
• Use an ice cream scoop or large spoon to dollop about 1/4 cup hot dog color buttercream on the cupcakes in the middle row. Use an offset spatula to smooth the tops to make a long hotdog shape, curved at both ends. Smooth all the way to the edges of the cupcakes.
• Wash and dry the ice cream scoop and offset spatula. Dollop the hot dog bun color buttercream on the middle row of cupcakes and smooth all the way to the edges of the cupcakes, curving at the ends to resemble the hot dog bun. Dip the offset spatula in a little water and smooth the edges where the hotdog meets the bun last to keep the definition between the hotdog and the bun clean.
• Put the red, yellow and black buttercreams in separate pastry bags fitted with medium round tips. Pipe 5 evenly spaced diagonal lines with the black buttercream to make grill marks along the hot dog. Pipe a wavy row of red buttercream ketchup, then yellow buttercream mustard along the length of the hot dog. Snip the gummy bears into small pieces and scatter over the top of the hot dog for relish.

DOG CAKE

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.