Monday, October 18, 2010

Making Cakes with Mulberry

Mulberry Communications Director Vanessa and me (photo courtesy Mulberry)
Whilst attending the Mulberry Press Day this week, Mommy was busy oohing and aahing over the new Tilly bag, my main objective was to score a piece (if not a whole one) of Mommy's Mulberry Victoria Sponge Cake. Watching her scarf down the fluffy treat, icing and all, without dropping a single crumb was too much for me to handle. I put on my best Sponge Cake Airs--puppy eyes, high pitched whimpers and even resorting to a bit of "dancey dancey!" To no avail. Hence when I saw that Mulberry had published the recipe for said sponge cake on their blog, I decided to set about making one of my own whilst mommy sneaks off to yet another press day. Too bad, the ingredients, upon closer inspection, were not doggy friendly, and so I offer up some tasty substitutes....
NOT for POMS :(

Bow Wow Beef and Bacon Cake

Preheat oven to 350 degrees F. 

2 cups all-purpose flour  
1 1/2 teaspoons baking powder 
2/3 cup butter, softened  
1/2 cup extra virgin olive oil  
1 jar of strained beef baby food  
3 large eggs  
1/2 cup bacon bits
     Stir flour and baking powder together in a mixing bowl.  
    Cream together the butter, oil, baby food and eggs.  
    Mix the dry ingredients with the wet mix, and then stir in the bacon bits.  
    Pour into a greased and floured 8" x 8" baking pan.  
    If desired, sprinkle a light layer of bacon bits on top as a frosting substitute.  
    Bake in a 350 degree F oven for approximately 35-40 minutes or until the center of the cake springs back when lightly poked. Oven times may vary.

      Canine Carob and Carrot Cake

      Preheat oven to 350 degrees F.

       1 1/2 cups all-purpose flour
      1 1/4 teaspoon baking soda
      1/3 cup butter, softened
      1/4 cup vegetable oil
      1 1/2 teaspoons vanilla (Optional)
      2 eggs
       1 cup shredded carrots
      1/2 cup carob chips (Easily available at your local health food store)

      Mix the dry ingredients.
       Cream together the butter, oil, eggs and optional vanilla.
      Stir in the carrots and carobs.
      Pour batter into a well-greased 8"x 8" square or 8-inch round baking pan. Bake for approximately 35 minutes or until a knife inserted in the center of the cake comes out clean. Baking time may vary in your oven. 

      The Most important bit: FROSTING OPTIONS!!!!!

      * Cream cheese: Well whipped cream cheese is quite spreadable and super super tasty too, Mommy used to coat my kibble in the stuff when I was a picky pup turning my nose up at dry food. Just be sure to refrigerate the cake when you're finished decorating.
      * Plain yogurt: Yogurt makes a healthy cake topping (read: not as tasty as cream cheese), and the plain variety compliments just about any cake flavor. Due to its consistency, yogurt is best used on a birthday cake you plan to leave in the pan. Again, be sure to refrigerate.
      * Peanut butter: OMG OMG I LOVE peanut butter and the creamy consistency makes this a natural choice for a frosting substitute. Just be certain your dog doesn't have any kind of peanut allergy before you give it a try. You can also blend a little peanut butter into cream cheese for added flavor and color.

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