by Carly Cerniglia
It’s the pet issue and what better way to celebrate than by making your pooch their own pup-cake! These cakes have dog-friendly ingredients, however, always check with your vet to be sure these ingredients are OK for your pup! Whether you want to celebrate their gotcha-day or just treat them to something special, this recipe is easy and sure to please. If you don’t have 4” cake pans, you can always turn these into cupcakes for your furry friend!
Yield: Two 4” pup cakes!
2 tablespoon honey
3 tablespoons mashed banana
2 tablespoons pumpkin puree
½ cup unsweetened applesauce
2 tablespoons vegetable oil
1 cup flour
½ teaspoon baking soda
½ teaspoon baking powder
1 cup heavy cream
1 teaspoon gelatin powder
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon honey
Food color, optional
4” cake pans (2)
Preheat the oven to 350 F. Grease cake pans.
In a medium-sized bowl, mix wet ingredients. Then mix in dry ingredients until combined. Divide between two cake pans. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pans for 5 minutes, then transfer to the cooling rack to cool.
Once cakes are cool, trim off the domes of the cakes and cover with a thin layer of peanut butter. Freeze until peanut butter is firm. Cover with another layer of peanut butter and freeze again.
Mix gelatin with 4 teaspoons of water in a microwave safe bowl. Microwave in 20 second intervals and stir until melted.
Whip heavy cream until soft peaks form. With the mixer running, slowly add in gelatin. Whip until stiff peaks form.
Use heavy cream to decorate cakes. Return to the freezer.
Mix cornstarch, 2 tablespoons of water, food color, and honey. Dip dog treats in icing. Let dry and decorate with whipped cream. Place on cake.
Give to the goodest doggo to enjoy!
These cakes can be kept frozen for a few days, or in the refrigerator if not used right away.