A Very Dog-tastic Birthday Cake

A Very Dog-Tastic Birthday Cake

My sweet little boy turned one on Sunday! Yes, you are correct in assuming my sweet little boy is actually a big, drooling, furry, dog!

Here's Cooper when he was a wee pup:

Cooper as a wee puppy; only 6 weeks old.

As I am always making cakes for everyone in the family, I wanted to make one for Cooper. It had to be special; quality, dog-tummy-friendly ingredients, and still look somewhat birthday cake-ish. I think I was successful!

What's in a dog-tastic cake? Wild salmon, brown rice, free range egg, mashed potatoes, and greek yogurt. Drooling yet?

Coming up with ingredients wasn't that difficult. I pictured a meatloaf-type construction and went from there. I used canned wild salmon and mixed it with some cooked brown rice for a binder. Then I mixed in a free range egg. I divided the mixture into two 4" springform pans and baked them until set. The mashed potatoes are simply instant mashed (perfect for a frosting texture!) mixed with greek yogurt.

Oh please can I just eat it right now? Hurry and take the photo already!

I think he liked it.

Sluuuuurrrrpppp!

Want to make one for your pooch? Click through for the recipe...

A Very Dog-Tastic Birthday Cake

Makes one 4" two layer cake

Tools: Two 4" springform pans or ramekins

Parchment paper

Ingredients

One can wild salmon

1/4 cup cooked brown rice

1 egg

1 package instant mashed potatoes; prepared according to directions and cooled

1/4 cup greek yogurt or any unflavored yogurt plus more if needed

Non-stick cooking spray

Method

1. Pre-heat oven to 350°F. Spray two 4" springform pans or ramekins with non-stick cooking spray, and cover bottom with a circle of parchment paper, set aside.
2. Prepare mashed potatoes following the directions on the box and set aside to cool.
3. Open and drain salmon. In a small bowl, mix salmon, rice and egg together until completely mixed. Divide mixture in two and press into springform pans.
4. Place pans on a baking sheet and bake until set, about 25 minutes.
5. Cool salmon cakes completely. 
6. Stir yogurt into potatoes until smooth. You might like to add more yogurt to get a smooth, frosting-like consistency.
7. Remove cakes from pans and build the cake by placing one cake on a dish. Spread cake with about 1/4 cup of mashed potato mixture and placing the second cake on top. Spread the remainder of the potatoes over the top and sides of the cake.
8. Serve immediately, or refrigerate until needed. Cake will keep 2 days in the refrigerator.