Boxer Dog Cake Recipes
BOXER DOG CAKE
This sweet, handsome Boxer is a lover, not a fighter! Make sure you get a little slice of the love before he's gone.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h
Yield 20
Number Of Ingredients 10
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. Place 1 tablespoon white frosting in small resealable plastic bag; set aside. Place 3 tablespoons dark chocolate frosting in another small resealable 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; round edges off 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 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 entire cake with remaining milk chocolate, white and dark chocolate frostings as shown in photo. With offset metal spatula or knife, make wavy strokes to create furry appearance. Use extra frosting to round edges of muzzle and legs to blend into body.
- Place 2 mints on face for eyes and 1 mint for nose. Cut off small bottom corner of bag containing dark 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 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."
Nutrition Facts : Calories 410, Carbohydrate 59 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 46 g, TransFat 0 g
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