The dog-lover in your life will howl with pleasure after tasting this scrumptious and adorable cake.
1 cake and 12 cupcakes
1 1/3 cup milk
2 tablespoons + 11/2 teaspoon white vinegar
3 1/2 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
6 eggs, room temperature
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons cocoa powder
3/4 cup boiling water
1 cup white chocolate chips
1 cup dark chocolate chips
1/2 cup + 2 tablespoons milk
1 tablespoon white vinegar
1 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/4 cup + 1 tablespoon cocoa powder
1/4 cup + 2 tablespoons boiling water
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
4 cup unsalted butter, room temperature
12 cups confectioner's sugar
2 teaspoons vanilla extract
Brown food colouring
Black, white and pink candy melts
24 dark chocolate chips
12 pink starburst candies
Bake the cake: Make the buttermilk: Mix together the milk and white vinegar in a small bowl. Place this in the fridge for 15 minutes for the milk to slightly curdle. Then you'll have buttermilk! Sift together the flour, baking powder and salt. Place the butter and sugar in a bowl and beat with an electric mixer until light and fluffy. Add 1 egg at a time, mixing well after each addition. Then add the vanilla extract and combine. Add half of the flour mixture, then the buttermilk, then the remaining flour mixture. Pour 1/3 of the mixture into a separate bowl. Pour the white chocolate chips into the larger bowl and combine. In a separate bowl, combine the cocoa powder and boiling water. Add this to the cake mixture without the white chocolate chips. Mix well, then add the dark chocolate chips and mix again. Spoon the cake batter into two buttered 9-inch round cake pans, making a checkerboard pattern with the chocolate and vanilla batter. Then swirl a knife through the batter to create a marble effect. Bake at 350F for 40-50 minutes. Transfer the pans to a cooling rack and cool for 5 minutes. Then turn the cakes out from the pans and let fully cool.
Bake the cupcakes: Follow steps 1~5 from the cake batter process - it's the same recipe, just cut in half! Line a cupcake pan with liners and dollop spoonfuls of vanilla and chocolate batter into the pan, creating a spotted effect. Bake at 350F for 15-20 minutes, or until a skewer inserted into the center comes out clean! Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
Make the buttercream: Cream the butter in a large mixing bowl until it's light and fluffy. Add the vanilla extract, and mix together. Add the confectioner's sugar 1 cup at a time, beating with each addition. Dye 1/3 of the buttercream brown.
Assembly and Decoration: Slice the tops and bottoms off the cakes to create a flat surface and remove any excess browning. Slice each cake into 2 layers. Stack the layers together. Place a small plate on top and use it as a guide to slice the top and bottom of the dog's head, leaving the sides untrimmed to look like ears. Spread white buttercream between all layers, then cover the entire surface of the cake in a thin layer of buttercream. Place the white and brown buttercream in piping bags fitted with large, star-shaped piping tips. Decorate the face with the white buttercream and the ears and nose with the brown buttercream. Use the black candy melts as the eyes and the nose. To decorate the cupcakes, place the white and brown buttercream into piping bags fitted with small, star-shaped piping tips. Decorate the cupcakes in the same way as the cake, but use a dollop of white buttercream for the nose. Use 2 regular-sized chocolate chips as eyes and a mini chocolate chip as a nose. Enjoy!