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Husky Dog Cake

Don’t call him fat — he’s just a little Husky! Let this lovable lad join your pack to celebrate at your next party. Print this handy cake template to make cutting out the pieces a snap.

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  • Prep Time 1 hr 55 min
  • Total Time 8 hr 10 min
  • Servings 20

Ingredients

Cake and Frosting

2
boxes Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
3
containers (12 oz each) Betty Crocker™ Whipped fluffy white frosting

Decorations

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottoms only of 2 (13x9-inch) pans with cooking spray. Line bottom of pans with waxed paper or cooking parchment paper; spray paper with cooking spray.
  • 2 Make and bake cake mixes as directed on boxes for 13x9-inch pans, using water, oil and eggs. Cool 10 minutes. Remove cakes from pans to cooling racks. Remove waxed paper; place top side up on cooling racks. Cool completely, about 30 minutes.
  • 3 With large serrated knife, trim off dome of cake to level surface, if needed. Line 2 small cookie sheets or trays with foil. Place 1 cake on each; cover with foil and loosely wrap each cake. Freeze about 5 hours or overnight until cakes are frozen.
  • 4 Meanwhile, cut out paper templates. Tint 3/4 cup frosting gray using black gel food color. Remove 3 tablespoons of the gray frosting to small bowl. Add additional black gel food color until dark gray to black. Place in small resealable plastic bag; set aside. Cover remaining gray frosting; set aside. Place 1 tablespoon white frosting in another small resealable plastic bag; set aside.
  • 5 Remove cakes from freezer. Place templates over cakes as shown in photo. Cut cakes around templates. (Discard cake scraps or save for another use.) Cut leg piece in half horizontally to make 2 legs; round top edges slightly with knife. Round edges of muzzle to create a more rounded shape for nose. (See how-to photo.)
  • 6 Arrange cake pieces on paper-covered cardboard as shown in photo to assure correct placement. Move all smaller pieces to cookie sheet; return to freezer to keep frozen for easier frosting. Spread white frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading white frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
  • 7 Frost entire cake with remaining white and gray frosting as shown in photo. With offset metal spatula or knife, make sweeping strokes to a point to create furry appearance. Use extra frosting to round edges of muzzle and legs to blend into body. Use sweeping strokes around face and tail toward outside of cake to resemble long fur.
  • 8 Cut off small bottom corner of bag containing dark gray frosting. Pipe outline of eyes, mouth and paw prints onto cake. Place 2 blue candies on face for eyes and 1 mint for nose. Cut taffy into 1x1/2-inch piece; round edges and make indentation down center to create tongue. Insert tongue into mouth. Fold chewy fruit snack in half lengthwise; place around neck as a collar and trim off excess. Store cake loosely covered at room temperature up to 1 day before serving.
  • 9 Just before serving, cut off about 1/2 inch of sucker handle. Insert remaining handle of sucker into cake just below collar for tag. Cut off small bottom corner of bag containing white frosting; pipe heart onto sucker and small amount onto eyes for "sparkle."

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
170),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
5g,
5%
Trans Fat
3g
3%
),
Cholesterol
30mg
30%;
Sodium
240mg
240%;
Total Carbohydrate
52g
52%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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