Walter’s doggo birthday cake
This week, we celebrated my fur-son’s seventh birthday. How time flies. It seems like only yesterday we were bringing home our seven kilo bundle of joy.
Anyway, to give Walter a birthday treat, I decided to team up with the amazing Fay from Fayth Photography (@Fayth_Photography) for a doggo cake smash. She was so amazing with Walter. I couldn’t recommend her highly enough. So, if you are in Canberra and in the market for a dog photo shoot, hit her up!
Now, to be clear, I am not a dietician or a vet. I have no expertise in what to feed a dog. I simply did some cursory Googling about the kinds of pantry items you can feed your doggo and threw together a birthday cake for my doggo. And, judging from the resulting photos, he freaking loved it.
Makes 4 x 6 inch doggo cakes
400 grams of plain flour
3 teaspoons of baking powder
2 large carrots (grated)
250 grams of peanut butter
400 millilitres of rice bran oil
100 millilitres of whole milk
Rice bran oil
Make the doggo cake
- Preheat your oven to 180C.
- Grease four 6 inch cake tins and line with baking paper.
- In a medium bowl, sift the flour and baking powder.
- Add the remaining ingredients and combine well.
- Evenly divide the cake batter between the prepared cake tins.
- Bake for 40 to 45 minutes or until an inserted skewer comes out of the centre of the cakes clean. Set aside to cool.
- Spoon the desired amount of peanut butter into a bowl and loosen with the oil until the icing is a good consistency to pipe on the cake.
Assemble the doggo cake
- Once the cakes are completely cooled, using a small amount of doggo icing, affix one cake to a cake board or plate.
- Add the remaining doggo icing to a piping bag fitted with a star tip.
- Pipe the doggo icing on to the first cake in a fancy pattern. Repeat with the remaining layers of cake.
- If you want to kill two birds with one stone, add some mint leaves to freshen up your doggo’s breath.