scan0013scan0008I thought I’d write this post about dog themed cakes for all the dog lovers out there. I have made a few of these so far (see Percy the Chihuahua post also).  The cakes here are topped with a really cute long haired poodle, Poppy  (on top of a delicious chocolate mud cake) and the other, a cheeky little terrier named Scooby (a yummy strawberry victoria sponge cake) who loves to chew water bottles and hide under the duvet.  The dogs can be kept as keepsakes if their owners can’t bring themselves to eat them!


Dog cake

I have made a few dog cakes so far (will post the others soon) for dog loversImageImageImage.  This one was for my 20 year old daughter.  It’s her beloved chihuahua Percy.  He is always stealing things and he loves to steal my sons teddy, so I included this too.  I added chocolate sprinkles to the food bowl for dog food and gel for the water. The cake is victoria sponge with raspberry buttercream, one of my daughter favourites.

Healthy cake!

Healthy cake!

I know I’m not alone when I say after the lovely rich food eaten over Christmas, the New Year brings a fresh start and time to resist cakes, sweets and biscuits (for a little while anyway!), so I thought I would share this with you.  A friend of mine, who is a nutritionist, made this deliciously healthy carrot and apple cake.  I have adapted it slightly so that it contains even more goodness.  It contains no butter or refined sugar and is packed with nuts and seeds too.  In place of sugar I’ve used agave syrup (nectar) which has as many calories as refined sugar (60 cal per tbs) but is sweeter, so you need less. You really can eat this and not feel too guilty! This is the recipe.


1/4 pt olive oil (I use the Light and Mild flavour)

95 g wheat flour

95 g plain flour

6 tbsp organic agave syrup (can be found in the supermarkets) or plain honey

50 g sultanas

1 orange zest

2 apples (grated)

2 large carrots (grated)

3 eggs (beaten)

85 g walnuts (chopped)

2 tsp sunflower seeds

To decorate:

various dried fruit and nuts with melted apricot jam brushed over the top


Simply mix all the ingredients together and pour into a greased and lined 8″ round tin. Cook at 180 C/350 F or Gas 4 for 40 minutes or until a skewer inserted in the middle comes out clean.

Here are some photos of one that I made.  This quantity also makes a 6″ round tin and 6 cupcakes as demonstrated in the photos.  The cupcakes are decorated with sliced dried apricots and sprinkled with poppy seeds, sitting on a rolled icing disc (I know, rolled icing, but it can easily be removed if you are strong enough!).