As you may have noticed in yesterday’s not-so-wordless Wednesday post, I made a Birthday cake for Izzie this week. It was fairly easy, and QUITE popular with my dogs. And I felt good that it was fairly healthy for them (in moderation).
To make the cake I used a set of small pans I had been given by a friend and had never tried. They were the perfect size for a little cake and allowed for a special surprise inside for the dogs. You could use regular small pans instead and put a layer of sweet potato in between to keep the layers together.
The inspiration for this cake came from seeing at least three posts recently of people making a cake for their dog. Among them, our friends at the blogs Beagles and Bargains and Come Wag Along, and especially, this gorgeous raspberry Birthday cake for dogs from the blog Bearded Creatures. The Bearded Creatures site also had this Barkday cake that I was pretty sure was more Izzie’s style (think meat, not fruit). I continued to look around further online for human recipes for mini turkey meat loafs and finally came up with the recipe below put together from multiple sources.
Here is my basic dog Birthday cake recipe:
1 lb ground turkey, low fat content (less or more depending on your pans)
1/2 medium sized zuchini (makes the turkey less dry) – grated, all water squeezed out
1/8 cup grated parmesan cheese
2 medium sized potatoes (less or more depending on your finished cake size)
1 small sweet potato
a few spoonfulls of plain unsweetened yogurt (not non-fat)
Optional – turkey bacon (preferably all natural, uncured, no nitrates/nitrites added)
1) Pre-heat oven to 350 degrees.
2) In a bowl combine the ground turkey, zucchini, parmesan cheese and egg. Press combined mixture in your pans and bake for 20 minutes. Allow to cool in pans, where it will continue to cook a bit.
3) For the potatoes – peel, cut in smaller chunks, and boil them for ~20 minutes, or until they are a mashable texture. Keep the white potato and sweet potato separate. I microwaved the sweet potato while the other potatoes were boiling.
4) When the white potatoes are done, mash them and add a few dollops of plain yogurt until they become creamy. It doesn’t take much yogurt.
5) Mash the sweet potato, which shouldn’t require any additional ingredients to make it smooth.
6) When the turkey cakes are cooled, turn them out on to a plate. My cakes had a cavity between the two to add the mashed sweet potato, but if your pans do not, just use the mashed sweet potato between the two layers. Make sure you reserve a bit for step #8.
7) “Frost” the entire outside of the cake with the white mashed potatoes. You can use a spoon, knife, your hands – whatever works. Reserve a bit for the next step.
8) Take the remaining sweet potato and mash it together with the remaining white mashed potato. This will give you a pretty apricot color that can be used for a contrasting trim on your cake. You can pipe it on, use a spoon to add it, whatever works for you.
9) If you want to add turkey bacon trim, bake the turkey as indicated and then use either cookie cutters or kitchen scissors to make your desired shapes.
Feeds: ? My dogs ate about half of the cake when I first presented it to them. They hadn’t had their breakfast yet, so I let them. The rest was broken down and is being fed with subsequent meals. Use your best judgement on the caloric needs of your specific pet. The left overs should keep in the fridge for a few days.
To see more pictures of the cake (and it being devoured) visit this post.