RILEY’S BIRTHDAY SURPRISE

Never, in a million years, did I think I would be that person who bakes a cake for their dog on their birthday. But here I am, being that person indeed.

AND this guy right here is the one who transformed me into that person ❤

I adored making this tasty treat for my little bulldogge king! And he went completely mad for it, for sure. So much so that it’s likely to become a birthday tradition here in our home!

It was incredibly easy to make. I’ll walk you through it step-by-step.

You’ve simply go to make one for your favorite canine. It will be a huge hit! I promise!

You’ll need two small cake pans. I used disposable aluminum pans to make mine. It’s the first time I’m making this recipe and I wanted to see if I liked it before I invested in pans. I do. I’ll be buying pans SOON!

The disposable ones I used measured 3″ x 6″. And they were perfect. I’m sure you could also use a 4″ square or 4″ round pan. Which is likely easier to find if your investing in the real deal 😉

Preheat your oven to 350°. And lightly grease your pans.

Combine your dry cake ingredients, rye flour & baking soda, in a medium bowl.

Combine applesauce, egg, honey, sweet potato, banana, and peanut butter together in a small bowl.

Blend together with a fork. Pour wet ingredients in with dry ingredients. And blend to make a ‘dough’.

Divide the mixture between your two cake pans and use your fingers to evenly distribute it through them. Place on a baking sheet (for stability) and bake for 20 minutes.

HINT: While your cake is baking you can make your frosting and fry your bacon 😉

Remove from oven and allow to sit for 15 minutes before you take the cake out of the pans.

Let them cool completely before you frost them. I left mine sit out on a plate for another 30 – 40 minutes. It did the trick.

To make the frosting for your cake, simply blend mashed potatoes and peanut butter together.

Then frost the top of both cakes. Stack one on top of the other. And frost the sides.

If you like you can top your cake with bacon bits. I fried up two pieces of bacon and chopped it for mine. It was just the right amount. Adding a tablespoon of shredded sweet potato would have been a great touch, as well. But this doggie mom screwed up and cooked all of the sweet potato in the house in preparation for this recipe. So Riley missed out on that 😦 Although, he didn’t seem to feel as though anything were missing at all. He LOVED this cake!

Three candles were for sure in order here. My big ‘ol bulldogge baby is that old already. Three years! It’s hard to believe!

FINALLY, you get to the only part your pup really gives a d*** about. The slice and serve portion of the event. This cake sliced beautifully. It has a great consistency.

It’s a pretty indulgent canine snack. So Riley didn’t eat more than a few slices on his big day. The rest was sliced and stored in the fridge. It’s holding it’s shape nicely in there. And works well as a replacement for his treats this week. Perfect!


Don’t forget to share your thoughts on this post in the comments, please! Especially if you made this cake. I’d love to hear about your experience 😉

And … connect with me on facebook if you would like to stay abreast of any other happenings going on here at Bohemian Apothecarist. We will both be glad you did ❤

RILEY’S BIRTHDAY CAKE


CAKE INGREDIENTS:

1 c. Rye Flour

1 tsp. Baking Soda

1/4 c. Applesauce, unsweetened

1 Egg

1/4 c. Honey

1/4 c. Sweet Potato, cooked & mashed

1/4 c. Banana, mashed

1/4 c. Peanut Butter

ICING INGREDIENTS:

1/2 c. Potatoes, cooked & mashed

2 Bacon Strips, cooked & crumbled (optional)

1/4 c. Peanut Butter

1 tbsp. Sweet Potato, shredded (optional)


Preheat oven to 350°

Lightly grease two 4″ cake pans

In a medium bowl combine dry cake ingredients (rye flour & baking soda)

In a small bowl whisk all wet cake ingredients together (applesauce, egg, honey, sweet potato, banana, & peanut butter)

Pour wet mixture in with dry mixture and fold together

Divide batter between two cake pans and use your fingers to evenly distribute the mixture

Place two pans on a cookie sheet for stability and bake for 20 minutes or until a toothpick inserted in the center comes out clean

Remove from oven and allow to sit in the pans for 10-15 minutes

Gently remove cakes from pans and allow to cool completely

Blend mashed potato and peanut butter together to create an icing and ice the top of both cakes

Place one on top of the other forming a two-layer cake

If desired, top with crumbled cooked bacon pieces and/or raw shredded sweet potato

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