adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chihuahua Dog Cake
0 Likes
Prep Time:
2 hours 25 minutes
Total Time:
8 hours 30 minutes
Indulge in a delicious Mexican-inspired dessert tonight!
Ingredients:
  • 2 boxes Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix boxes
  • 3 1/2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Blue gel food color
  • Red or pink gel food color
  • Brown gel food color
  • Heavy cardboard or cutting board covered with colored paper and waxed paper, or tray (21x14 inches)
  • Toothpicks
  • 1/4 to 1/2 teaspoon white candy sprinkles
  • 2 extra-large (1 inch) gourmet chocolate-covered malted milk balls
  • 1 regular-size (1/2 inch) chocolate-covered malted milk ball
  • 1 small white candy-coated licorice candy
  • 9 shimmery blue candy-coated gumballs or chocolate balls (1/2 inch)
  • 1 to 2 tablespoons blue colored sugar
  • 1 blue saf-t-pop sucker (sucker with looped handle), unwrapped
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Grease only the bottoms of 2 (13x9-inch) pans with cooking spray and line with waxed paper or cooking parchment paper; then give the paper a quick spray with cooking spray.
  • Prepare and bake cake mixes according to package instructions for 13x9-inch pans using water, oil, and eggs. Let cakes cool for 10 minutes, then transfer them from pans to cooling racks. Peel off the waxed paper and place the cakes top side up on the racks. Allow them to cool completely for about 30 minutes.
  • Using a large serrated knife, carefully level the surface of the cake if needed. Line 2 small cookie sheets or trays with foil. Place 1 cake on each sheet and cover with foil, wrapping each cake loosely. Freeze for about 5 hours or overnight until the cakes are frozen.
  • Dye 1 can of frosting blue with blue gel food coloring, cover, and set aside. Color 2 cans of frosting tan with brown gel food coloring. Further, dye 3 tablespoons of tan frosting brown and place it in a small resealable plastic bag. Set aside the rest of the tan frosting. Place 2 tablespoons of white frosting in a small resealable plastic bag. Tint 2 tablespoons of white frosting pink using red or pink gel food coloring, cover, and set aside.
  • Take the cakes out of the freezer. Use the templates provided to guide you as you cut out the cake shapes. Round the edges of the muzzle to form a pointed dome for the nose. You can discard the cake scraps or save them for later.
  • Place the cake pieces on a paper-covered cardboard as shown in the photo for accurate placement. Transfer smaller pieces to a cookie sheet and keep them frozen for easier frosting later.
  • Spread the tan frosting over the larger cake pieces on the board to seal in the crumbs. Add the smaller pieces one by one, making sure to spread the tan frosting over all the exposed edges to seal in the crumbs. Place in the freezer for about 15 minutes to set the frosting.
  • Cover the cake with the remaining tan, white, and blue frostings following the design in the photo. Use the extra frosting to smooth the edges of the muzzle and legs into the body. Create a furry texture on the body and ears using a offset metal spatula or knife. Use a toothpick to make swirling patterns on the sweater and hat, and create cuffs on the sweater's neck and hat's bottom by pulling the toothpick in short, straight lines. Sprinkle candy sprinkles on the sweater and hat.
  • Place 1 tablespoon of tan frosting in circular mounds for each eye. Gently press extra-large malted milk balls for eyes. Add a regular malted milk ball for the nose. Cut a small corner off the bag of brown frosting and pipe the mouth and paw prints. Repeat with the white frosting for eyebrows and a small amount on the eyes for a "sparkle." Top the hat with white licorice candy. Finish by adding gumballs around the neck for a collar.
  • Place the blue sugar in a small bowl. Trim about 1/2 inch off the sucker handle. Frost the top and sides of the sucker with white frosting, then press it into the blue sugar. Using the white frosting, pipe a white heart or name onto the sucker. Place it sugar side up on a small plate and refrigerate until the frosting sets. Keep the cake loosely covered at room temperature for up to 1 day before serving. Right before serving, insert the remaining sucker handle into the cake just below the collar for the tag.

Similar Recipes