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Husky Dog Cake
Husky Dog Cake
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Prep Time:
1 hour 55 minutes
Total Time:
8 hours 10 minutes
Invite this chubby Husky to your party for a fun and festive celebration!
Ingredients:
  • 2 boxes Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix boxes
  • 3 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Black gel food color
  • Heavy cardboard or cutting board covered with colored paper and waxed paper, or tray (21x14 inches)
  • 2 blue candy-coated peanut butter chocolate candies
  • 1 small round chocolate-covered creamy mint
  • 1 strawberry-flavor stretchy and tangy taffy candy
  • 1 roll Betty Crocker™ Fruit by the Foot™ chewy fruit snack, any flavor (from 4.5-oz box)
  • 1 saf-t-pop sucker (sucker with looped handle), any flavor, unwrapped
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Grease the bottoms of two 13x9-inch pans with cooking spray. Place waxed paper or cooking parchment paper on the bottom of each pan and lightly grease the paper with cooking spray.
  • Prepare and bake the cake mixes according to the instructions on the boxes for 13x9-inch pans, using water, oil, and eggs. Let the cakes cool for 10 minutes, then carefully remove them from the pans onto cooling racks. Peel off the waxed paper and place them top side up on the racks. Allow them to cool completely, which should take about 30 minutes.
  • Use a large serrated knife to level the surface of the cake if required. Line 2 small cookie sheets or trays with foil. Place 1 cake on each, cover with foil, and loosely wrap. Freeze for about 5 hours or overnight until cakes are frozen.
  • Mix 3/4 cup of frosting with black gel food color until it turns gray. Transfer 3 tablespoons of the gray frosting to a small bowl and mix in more black gel food color until it becomes dark gray to black. Put this dark frosting into a small resealable plastic bag and keep it aside. Cover the rest of the gray frosting and place 1 tablespoon of white frosting into another small resealable plastic bag.
  • Take the cakes out of the freezer and lay the templates over them as shown in the diagram provided in the link. Carefully cut the cakes along the edges of the templates. Cut the leg piece in half horizontally to form 2 legs and gently round the top edges. Shape the muzzle by rounding the edges to create a softer, more rounded nose.
  • Place cake pieces on a paper-covered cardboard in the same layout as shown in the photo for proper placement. Transfer smaller pieces to a cookie sheet, then place them in the freezer to keep frozen until ready to frost for ease.
  • Evenly coat larger cake pieces with white frosting to trap crumbs. Layer smaller pieces on top, spreading frosting along exposed edges. Chill for about 15 minutes to set.
  • Spread the remaining white and gray frosting all over the cake like in the photo. Use a metal spatula or knife to create a furry texture by making sweeping strokes towards a point. Use any extra frosting to smooth out the edges of the muzzle and legs to seamlessly connect them to the body. Finish by sweeping strokes around the face and tail of the cake to mimic long fur.
  • Trim a small corner from the bag with dark gray frosting. Use the frosting to pipe outlines for the eyes, mouth, and paw prints on the cake. Place two blue candies for eyes and one mint for the nose. Cut taffy into a 1x1/2-inch piece, round the edges, and make an indentation down the center to form the tongue. Insert the tongue into the mouth. Fold a chewy fruit snack in half lengthwise and place it around the neck as a collar, then trim off any excess. Store the cake covered loosely at room temperature for up to 1 day before serving.
  • Before serving, trim 1/2 inch off the sucker handle. Insert the remaining handle into the cake just below the collar as a tag. Cut a small corner off the bag with white frosting, then pipe a heart onto the sucker and a small amount onto the eyes for a bit of sparkle.

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