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Yorkie Dog Cake

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  • Prep 2 hr 20 min
  • Total 8 hr 25 min
  • Servings 20
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Forget about the toys! The birthday kid will be all about the cake if you bring this cute little guy to the party.
By Betty Crocker Kitchens
Updated Feb 28, 2023

Ingredients

Cake and Frosting

Decorations

  • Heavy cardboard or cutting board covered with colored paper and waxed paper, or tray (21x14 inches)
  • 3 small round chocolate-covered creamy mints
  • 1 strawberry-flavor stretchy and tangy taffy candy
  • 1 roll Betty Crocker™ Fruit Roll-Ups™ chewy fruit snack, any flavor (from 5-oz box)
  • 12 Betty Crocker™ Fruit Gushers™ fruit snacks, any flavor (from about 3 pouches)
  • 1 saf-t-pop sucker (sucker with looped handle), any flavor, unwrapped

Steps

  • 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. Place 1 tablespoon vanilla frosting in small resealable plastic bag; set aside. Tint remaining vanilla frosting golden tan using brown and orange gel food colors; cover and set aside. Place 3 tablespoons milk chocolate frosting in another small resealable plastic bag; set aside. In third small resealable plastic bag, spread 2 tablespoons milk chocolate frosting up one side of bag from one bottom corner. Spread 3 tablespoons golden tan frosting up other side of bag from same corner; 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 about one-third of height off muzzle; round edges of muzzle to create pointed dome shape for nose.
  • 6
    Arrange cake pieces on paper-covered cardboard as shown in photo to assure correct placement.
  • 7
    Move all smaller pieces to cookie sheet; return to freezer to keep frozen for easier frosting. Spread milk chocolate frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading milk chocolate frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
  • 8
    Frost head, ponytail and feet with golden tan frosting using offset metal spatula or knife. Frost ears, tail and body with additional milk chocolate frosting as needed to cover crumb coat, using up and down strokes to look like long fur. Place remaining golden brown frosting in resealable plastic bag. Cut off small bottom corner of bag; pipe making long strands in heart shape for face, triangle shape for legs, and tip of tail and ears as shown in photo. Cut off small bottom corner of bag containing milk chocolate and golden tan frosting. (Squeeze small amount of frosting out as a test to be sure both colors are coming out of hole.) Pipe long lines on face, ponytail and legs as shown for a more realistic appearance. Add fringe to ears and tail.
  • 9
    Cut off small bottom corner of bag containing milk chocolate frosting; pipe paw prints as shown. Place 2 mints 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. Tear or cut chewy fruit snack in half lengthwise to create a thinner ribbon; tie into bow. Trim ends to desired length; place on ponytail. Place fruit snacks around neck for collar. Store cake loosely covered at room temperature up to 1 day before serving.
  • 10
    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 vanilla frosting; pipe heart onto sucker and small amount onto eyes for "sparkle."

Tips from the Betty Crocker Kitchens

  • tip 1
    Inserting the sucker just before serving will prevent the color of the sucker from melting onto the frosting.
  • tip 2
    This dog is adorable without the added step of the multicolored fur. Feel free to skip that step and save yourself some time.
  • tip 3
    Nutrition has been calculated on only the cake and frosting for this recipe.
  • tip 4
    Save the scraps! The cake scraps can be crumbled and sprinkled over ice cream or made into cake pops. Visit bettycrocker.com for a variety of cake pop recipes.
  • tip 5
    The first layer of frosting for this cake coats and sets the crumbs so they don’t combine with the final frosting. Freezing the cake makes frosting easier.
  • tip 6
    Don't worry if you didn't get your cake cut out perfectly. Use a little extra frosting to smooth out those not so perfect parts. Once you assemble and decorate, it will look doggone cute!
  • tip 7
    Soften the taffy candy in the microwave on High for 5 to 7 seconds to make it easier to shape.

Nutrition

560 Calories, 25g Total Fat, 2g Protein, 83g Total Carbohydrate, 48g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
9g
44%
Trans Fat
2g
Cholesterol
30mg
11%
Sodium
400mg
17%
Potassium
170mg
5%
Total Carbohydrate
83g
28%
Dietary Fiber
1g
5%
Sugars
48g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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