Chihuahua Dog Cake Recipes

CHIHUAHUA 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). Tint 1 can frosting blue using blue gel food color; cover and set aside. Tint 2 cans frosting tan using brown gel food color. Tint 3 tablespoons tan frosting brown; place in small resealable plastic bag. Cover tan frosting; set aside. Place 2 tablespoons white frosting in small resealable plastic bag; set aside. Tint 2 tablespoons white frosting pink using red or pink gel food color; cover and 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.) 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 tan frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading tan frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
• Frost entire cake with remaining tan, white and blue frostings as shown in photo. Use extra frosting to round edges of muzzle and legs to blend into body. For body and ears, make wavy strokes with offset metal spatula or knife to create furry appearance. With end of toothpick, use small swirling motions to create pattern on sweater and hat. Pull toothpick in short straight lines to create cuff on neck of sweater and bottom of hat. Sprinkle sweater and hat with candy sprinkles.
• Spoon about 1 tablespoon tan frosting into circular mound where each eye should go. Gently press in extra-large malted milk balls on face for eyes. Place regular malted milk ball on face for nose. Cut off small bottom corner of bag containing brown frosting. Pipe mouth and paw prints onto cake. Cut off small bottom corner of bag containing white frosting. Pipe eyebrows and small amount onto eyes for "sparkle." Place white licorice candy on top of hat. Place gumballs around neck as collar.
• Place blue sugar in small bowl. Cut off about 1/2 inch of sucker handle. Frost top and sides of sucker with white frosting; press frosting into blue sugar. Pipe white heart or name onto sucker with white frosting. Set sugar side up on small plate; refrigerate until serving time to set up frosting. Store cake loosely covered at room temperature up to 1 day before serving. Just before serving, insert remaining handle of sucker into cake just below collar for tag.

CHIHUAHUA DOGS

Steps:

• Heat about 1 inch of oil in a skillet.
• Trim the tortillas to fit the hot dogs' length.
• Slit the hot dogs lengthwise, taking care not to cut clear through or to cut through the ends.
• Tuck strips of cheese into the slit along the length of the hot dog.
• Wrap stuffed hot dogs in tortillas and secure with toothpicks.
• Fry hot dogs in oil until browned on all sides, turning to brown evenly.
• Remove toothpicks before serving.
• These will be quite hot inside, so take care when eating!