Doggie Cake for Kids

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Doggie Cake for Kids
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
ready in 6 h.
Ready in

Ingredients

for
1
For the cake
1 ⅛ cups butter
1 ⅛ cups caster sugar
5 eggs
1 ⅔ cups self-rising flour
¾ cup plain flour
1 teaspoon vanilla extract
For the decoration
6 cups Shredded coconut
green Food coloring
1 cup unsalted butter
3 ½ cups powdered sugar
2 tablespoons cream
vanilla extract
pink Food coloring
14 cups white Marshmallow
Licorice
2 small Licorice candy
round, white Mint candy (imperials)
yellow Chocolate candy
pink Ribbon (tied into a bow)
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cake: heat the oven to 160C, 325F, gas 3. Grease and line a 30cm x 25 cm x 5 cm|12" x 10" x2" baking tin.
2.
Beat the butter and sugar in a mixing bow until light and fluffy.
3.
Gradually beat in the eggs, one at a time until smooth.
4.
Sift in the flours and stir gently until combined. Stir in the vanilla.
5.
Spoon into the tin and bake for 60-75 minutes until risen and golden and firm to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool.
6.
Chill the cake to allow it to firm up.
7.
Using a template, cut out the poodle shape from the cake, with a sharp knife, plus 2 rounds of cake for the 'feet'.
8.
For the decoration: put the coconut and a few drops of green colouring into a bowl and stir well to disperse the colour evenly.
9.
Cover a cake board with the coloured coconut.
10.
Beat the butter until soft. Sift in the icing sugar and beat well until smooth. Stir in the cream, vanilla and pink food colouring until smooth.
11.
Spread the buttercream over the poodle shape and over the small cakes for the 'feet'. Carefully place the cut out cakes on the coconut on the cake board.
12.
Arrange liquorice strips around the outline of the 'body' and 2 strips to form the 'legs'. Use liquorice sweets for the' nose' and 'eye'. Snip small strips from the liquorice strips to form the 'mouth' and 'eyelashes'.
13.
Place the marshmallows on the body and feet as in the photo.
14.
Arrange the mint imperials and chocolate beans to form 'flowers' on the coconut.
15.
Add a pink ribbon bow on the 'head'.