Cute Golden Doodle Dog Cake Recipes

PEANUT BUTTER PAW PRINT PUPCAKE RECIPE

Steps:

• Whisk the yogurt and cornstarch together until no lumps appear.
• Add the peanut butter and stir to combine.

DALMATIAN 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).
• 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 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 cookies'n'creme frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading cookies'n'creme frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
• Frost entire cake with remaining cookies'n'creme frosting. 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 brown candies on face for eyes and 1 mint for nose. Gently spoon cookie crumbs from frosting onto cake to make spots on dalmation. (If cookie crumbs do not want to stick to frosting, use spatula or knife to work frosting where you want to place crumbs, then sprinkle crumbs over freshly spread frosting.) Place dark chocolate frosting in small resealable plastic bag. Cut off small bottom corner of bag. 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. Using template, cut fire hydrant from remaining fruit snack. Place hydrant just below collar.
• Store cake loosely covered at room temperature or in refrigerator up to 1 day before serving.

SPRINGER SPANIEL 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 (see Expert Tips below). Place 1/4 cup milk chocolate frosting in small resealable plastic bag; set aside. Place 2 tablespoons cookies'n'creme frosting in another small resealable plastic 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.) Round edges of 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 cookies'n'creme frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading chocolate frosting for ears and cookies'n'creme frosting for all remaining pieces, covering all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
• Frost entire cake with remaining milk chocolate and cookies'n'creme frostings as shown in photo. With offset metal spatula or knife, make wavy strokes to a point to create furry appearance. Use extra frosting to round edges of muzzle and legs to blend into body. Immediately sprinkle a few cookie crumbs from frosting over nose and legs for spots.
• Place 2 mints on face for eyes and 1 mint for nose. Cut off small bottom corner of bag containing milk 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 or in refrigerator 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 cookies'n'creme frosting; pipe heart onto sucker and small amount onto eyes for "sparkle."

POODLE 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 3 tablespoons white frosting dark gray or black using black or dark gray gel food color. Place in small resealable plastic bag; set aside. Place 1 tablespoon white frosting in another small resealable plastic 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 forehead piece and ears. Cut nose piece into pyramid shape following lines of triangle.
• 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 white frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading white frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
• Frost entire cake with remaining white frosting as shown in photo. Use extra frosting to round edges of muzzle and legs to blend into body. Mound frosting on head, ears, legs and end of tail to create a more 3-D look. With end of toothpick, use small swirling motions to create curly fur appearance.
• Place 2 blue candies on face for eyes and 1 mint for nose. Place fruit snacks around neck for collar. Place pink licorice candies on front legs for toenails. Cut off small bottom corner of bag containing dark gray frosting. Pipe mouth and paw prints as shown in photo. 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 or name onto sucker and small amount onto eyes for "sparkle."