Birthday Cake Pictures

How We Make The Cookies

• We sell two photo cookie shapes: round scallop edge cookies and rectangular cookies. There will be times when a photo will not fit on a scalloped cookie. When this occurs, we reserve the right to change your order to a different shape of cookie.
• Your image is printed on the top of the cookie. This process is done using a special printer that prints the image in food coloring. It's 100% EDIBLE. Click on the photo to the right to see more wedding cookie photos.
  • Any snapshot, photo, document, logo or business card can be reproduced onto a cake or cookie.
  • The larger the photo (wallet size to 8" x 10") that you send us, the better the results.
  • An original photo will produce the best results, however color copies can be used if printed on HIGH QUALITY PAPER such as Kodak photographic paper. Black and white photos produce BEAUTIFUL COOKIES. We can change a color photo to black and white, but we can't change a black and white photo to color. We can not work with Polaroid pictures as they don't produce good results.
  • If you have an original photo that you don't feel comfortable sending to us, make a copy on photographic quality paper and send us the copy.
• Each dozen photo cookies MUST have the same image on them. If you are ordering multiple dozens of cookies, then each dozen can have a different photo.
• Ingredients used to make the photo cookies include: pastry flour, bread flour, sugar, vegetable oil, salt, baking soda, milk. The photos are printed using food coloring on top of edible rice paper which are placed on top of the cookies. Sugar crystals are then used for borders.
• When mailing your photo, we will examine it and immediately contact you if the photo is not clear. Please lightly print your name and address on the back of all photos using a dry marker. Do not cut your original photograph. We will crop the photo to make it fit the cookie.
• The cookies can be ordered as early as a month before your occasion. Photo cookies will last up to 3 weeks if kept out of direct sunlight.
• Once we have your check and photo, we will ship your order 7 days prior to your NEED DAY.
• All orders are shipped U.S. Postal Service Priority Mail that takes 3-5 days to reach most cities in the U.S.
• Next Day Air Shipping Available. Call for pricing.
• Packaging - We do everything possible to protect the cookies. All cookies are individually wrapped in clear cello bags. The are boxed and wrapped two times. We have very minimal breakage.
• ALL PHOTOS MAILED TO US WILL BE RETURNED WITH YOUR ORDER!

cake recipes with pictures

5 Free Cake Recipes for Dogs

We do NOT sell dog cakes; just the fondant that goes on top of the cake. You make your own cake.

Here are easy, tasty dog birthday cake recipes that you can use for free. Make these delicious dog birthday cakes for any occasion. They're dog-safe and even healthy for dogs to eat. Your dog will love a fresh, homemade cake!

Testimonial - "Thank you for the free cake recipes. I get invited to a dog friend's birthday party every year and this year, I can offer to bring the cake!"
Kathi Cole - Boston Heights, Ohio

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Peanut Butter Carrot Cake

Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.

• 1 cup flour
• 1 tsp baking soda
• 1/4 cup peanut butter
• 1/4 cup vegetable oil
• 1 cup shredded carrots
• 1 tsp. vanilla
• 1/3 cup honey
• 1 egg

Mix flour and baking soda. Add remaining ingredients. Pour into greased 8" round cake pan and bake at 350° for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

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Bacon Chicken Layer Cake

This recipe makes a real layer cake! Chicken, bacon and yogurt provide aromas that drive dogs crazy for this cake.

• 3 cups flour
• 1 T. baking powder
• 1/2 cup margarine, softened
• 6 eggs, beaten
• 1/2 cup corn oil
• 2 jars strained chicken baby food
• 2 cups finely shredded carrots
• plain or vanilla yogurt
• 2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.

Generously grease and flour two 8" round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8" cake pans. Bake at 325° for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.

Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use "Pupperoni" sticks for candles.

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Carob Chip Bundt Cake

This is a darker, richer, peanut flavored cake with carob chips and carob drizzled on top. A beautiful cake that serves 16-20 dogs, if you're having a bigger party.

• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/4 cup peanut butter
• 1/4 cup butter, melted
• 1/3 cup honey (optional)
• 1 egg
• 1/2 cup carob chips (carob is a chocolate substitute)*

Mix the dry ingredients. Add the remaining ingredients and mix quickly. Bake in a greased ring mold at 350° for 40 minutes. Drizzle melted carob over cake when cooled. Store in the refrigerator.

* Do not use chocolate chips. If you cannot find carob chips, make the cake without them.

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Ginger Banana Party Cake

Banana and ginger combine to make an aromatic cake that's not too sweet for dogs. Well chopped nuts make it a festive cake.

• 2/3 cup mashed bananas
• 1/2 cup softened butter
• 3 large eggs
• 3/4 cup water
• 2 cups Unbleached Flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tsp ginger
• 2 teaspoons cinnamon
• 1/2 cup chopped pecans

Beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth, Add nuts. Spoon batter evenly into oiled and floured bundt pan. Bake at 350° for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

Banana & Mock-Choc Frosting:

• 2 cup mashed banana
• 1 tablespoon butter
• 6 tablespoon powdered carob
• 2 teaspoons vanilla
• 3 tablespoon unbleached flour
• 1 teaspoon cinnamon

Blend thoroughly and spread on cooled cake. Sprinkle with well-chopped pecans.

Warning - the above recipe originally included raisins. Raisins & grapes might cause kidney failure in dogs so we dropped this ingredient from the recipe. See DogPack.com for more information.

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Jerky Cake for Pups

Here's a make-at-home beef-flavored dog cake recipe from Bullwrinkle.com. They have many treat and cake recipes listed on their website. Click on their SITE SEARCH button and type in the word, cakes.

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup soft butter
• 1/2 cup corn oil
• 1 jar strained beef baby food
• 4 eggs
• 2-3 strips of beef jerky

Preheat oven to 325°. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.

Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. Cool on wire rack 15 minutes. Frost with plain yogurt, cream cheese or cottage cheese. Crumble another strip of beef jerky and sprinkle on top of icing. Store in refrigerator.

Frozen Fruit

All-American Strawberry Pie

Ingredients

• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups milk
• 3 egg yolks, lightly beaten
• 2 tablespoons butter or margarine
• 1 1/2 teaspoons vanilla extract
• 1/2 pint heavy cream
• 1 1/2 tablespoons confectioners' sugar
• 1 (9 inch) pie shell, baked
• 1 pint fresh strawberries, halved
• 1 cup fresh or frozen blueberries

Directions

1. In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.

White Chocolate

White Chocolate Raspberry Cheesecake Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Nutritional Information

Amount Per Serving Calories: 412 | Total Fat: 28.3g | Cholesterol: 101mg

Nutritional Information

White Chocolate Raspberry Cheesecake

Servings Per Recipe: 16

Amount Per Serving

Calories: 412

• Total Fat: 28.3g
• Cholesterol: 101mg
• Sodium: 226mg
• Total Carbs: 34.4g
• Dietary Fiber: 1g
• Protein: 6.8g

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Best Chocolate

Our 10 Best Chocolate Recipes

By: Allrecipes Staff

Sweet treats for your sweetie! We've gathered these top-rated favorites for you and your sweetheart.

Chocolate 101

Use the highest-quality chocolate and cocoa you can buy. Good chocolate has a glossy sheen and a smooth taste. Here's a quick primer on different varieties and their uses:

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• Unsweetened (chocolate liquor): Made with about 50 percent cocoa butter, this is pure, unadulterated chocolate. Use it in cooking and baking, but don't bother eating it straight.
  
  
• Bittersweet: Made by adding cocoa butter, sugar, and vanilla to chocolate liquor, bittersweet chocolate has a dark, rich taste. Use it in baking.
  
  
• Semisweet: This variety is made the same way as bittersweet, but with more sugar. A classic for chocolate chip cookies.
  
  
• Milk chocolate: Sweet and creamy, this chocolate is made with milk solids, which give it its light color. For some people, milk chocolate is a clear winner over dark.
  
  
• White chocolate: Because it's made with cocoa butter and not chocolate liquor, white chocolate isn't strictly chocolate. Use it in baking, but don't expect a chocolatey taste--it's sweet and mild.