Pink Poodle Recipes

PINK POODLE

Steps:

• Run grenadine around the rim of a long glass then dip it in sugar.
• Place the vodka and grapefruit juice in a cocktail shaker over the ice.
• Shake, then strain into the glass.

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."

PINK POODLE

Steps:

• In a heavy saucepan, melt butter. Stir in flour until well blended. Add milk slowly and cook, stirring constantly until thickened.
• Add grated cheddar cheese, worcestershire sauce, and tomato soup.
• Mix thoroughly and heat well.
• Add salt and pepper to taste.
• Serve immediately on toast triangles with a side salad for a hearty lunch.