Dog Shaped Cake Recipes

HUSKY 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. Tint 3/4 cup frosting gray using black gel food color. Remove 3 tablespoons of the gray frosting to small bowl. Add additional black gel food color until dark gray to black. Place in small resealable plastic bag; set aside. Cover remaining gray frosting; 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 leg piece in half horizontally to make 2 legs; round top edges slightly with knife. 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 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 and gray frosting as shown in photo. With offset metal spatula or knife, make sweeping strokes to a point to create furry appearance. Use extra frosting to round edges of muzzle and legs to blend into body. Use sweeping strokes around face and tail toward outside of cake to resemble long fur.
• Cut off small bottom corner of bag containing dark gray frosting. Pipe outline of eyes, mouth and paw prints onto cake. Place 2 blue candies on face for eyes and 1 mint for nose. 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."

GERMAN SHEPHERD 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. Place 1 tablespoon 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. Place 1/4 cup white frosting in small bowl; cover and set aside. Tint remaining white frosting light brown using brown gel food color; cover. Place 3 tablespoons dark chocolate frosting in 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 leg piece in half horizontally to make 2 legs; round top edges slightly with knife. 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 light brown frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading light brown frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
• Frost entire cake with dark chocolate and light brown frosting as shown in photo. Use pink frosting for inside of ears. Create heart shape on chest with remaining white frosting as shown. 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. Use sweeping strokes around face and tail toward outside of cake to resemble long fur. Scoop a little bit of light brown and chocolate frostings onto spatula; gently sweep over fur on legs for a more realistic fur appearance.
• 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."

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.

YORKIE 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). Place 1 tablespoon vanilla frosting in small resealable plastic bag; set aside. Tint remaining vanilla frosting golden tan using brown and orange gel food colors; cover and set aside. Place 3 tablespoons milk chocolate frosting in another small resealable plastic bag; set aside. In third small resealable plastic bag, spread 2 tablespoons milk chocolate frosting up one side of bag from one bottom corner. Spread 3 tablespoons golden tan frosting up other side of bag from same corner; 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 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 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 head, ponytail and feet with golden tan frosting using offset metal spatula or knife. Frost ears, tail and body with additional milk chocolate frosting as needed to cover crumb coat, using up and down strokes to look like long fur. Place remaining golden brown frosting in resealable plastic bag. Cut off small bottom corner of bag; pipe making long strands in heart shape for face, triangle shape for legs, and tip of tail and ears as shown in photo. Cut off small bottom corner of bag containing milk chocolate and golden tan frosting. (Squeeze small amount of frosting out as a test to be sure both colors are coming out of hole.) Pipe long lines on face, ponytail and legs as shown for a more realistic appearance. Add fringe to ears and tail.
• Cut off small bottom corner of bag containing milk chocolate frosting; pipe paw prints as shown. Place 2 mints on face for eyes and 1 mint for nose. Cut taffy into 1x1/2-inch piece; round edges and make indentation down center to create tongue. Insert tongue into mouth. Tear or cut chewy fruit snack in half lengthwise to create a thinner ribbon; tie into bow. Trim ends to desired length; place on ponytail. Place fruit snacks around neck for collar. 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 vanilla frosting; pipe heart onto sucker and small amount onto eyes for "sparkle."

PUPPY DOG CAKE

Steps:

• In a microwave-safe bowl, melt the semisweet chocolate; stir until smooth. Stir in corn syrup just until mixture is well blended, forms a ball and is no longer shiny. Turn onto an 8-in. square of waxed paper. Press chocolate mixture into a 7-in. square. Let mixture stand at room temperature until dry to the touch, about 2 hours. , Let separated eggs stand at room temperature for 30 minutes. In a microwave-safe bowl, microwave white chocolate with water at 30% power until chocolate is melted; cool to room temperature., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolks, vanilla and white chocolate mixture. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into white chocolate mixture with coconut and pecans., Fill 4 greased muffin cups half full with batter. Spoon remaining batter into 2 greased 9-in. round baking pans. Bake cupcakes at 350° for 15 minutes and cakes for 35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter. Add confectioners' sugar, milk and vanilla. Color 1 cup of frosting brown. Fill separate piping bags with white and brown frostings, set aside., Roll out chocolate mixture on waxed paper to 1/8-in. thickness. Using a sharp knife, cut out two 4x3-in. ears; round 1 end of each. Cut out two 1-1/4-in. circles for eyes, two 1/2-in.-long strips for mouth and one 1-in.triangle for nose; set aside., To assemble, place 1 cake on a large platter or covered board (about 14x11 in.). Cut off cupcake tops; cut a 1/4-in. piece from a rounded edge from each cupcake and discard. Place cut side of 2 cupcakes against side of cake with edges touching; frost top of cake and cupcakes. Top with remaining cake and cupcakes; lightly frost top and sides. Place ears on top of the cupcakes., Using a grass piping tip, pipe 1 ear with white frosting on one ear with brown. Then, using a small star tip, pipe frosting on the top of the cake in white and brown. Place the eyes, nose and mouth. With scissors, cut fruit roll-up into a 2-in. strip and round one end; place straight end under nose for tongue.