It’s Rainey’s 7th birthday soon and we always like to do something special. This cake is somewhat time consuming, but it really is worth it. Truth be told, the glaze on top should create a “mirror” effect but something went wrong. But that’s the great thing about baking for dogs, they do not care if it isn’t perfect. They are always just so excited to try something new—at least Dylan and Rainey are.
We use blueberries in this recipe as Rainey likes them. And they are always in the house, but you can try other berries. Or you can get adventurous with other fruits or maybe even veggies?! Dogs make the best taste testers so go ahead and experiment. Maybe just make sure it’s something that it safe to give the pups first though.
Blueberry Mousse Jelly Cake for DogsDylan & Rainey
- 4 cups blueberries, frozen
- 2 tsp honey
- 3 cups chicken broth (or bone broth)
- 3 envelopes powdered gelatin
- beet juice (for color), optional (see note)
- 1 envelope powdered gelatin
- 1 cup blueberry puree
- 2 cups heavy cream, whipped
- 4 eggs
- 1 Tbsp maple syrup
- 2 Tbsp warm water
- 1 cup unbleached flour
- 2 envelopes powdered gelatin
- ½ cup room temperature blueberry puree
- 2 cups water
- 4 Tbsp sugar
To make blueberry puree
- Simmer the blueberries and honey over medium heat until they are soft and bursting. Make sure to stir frequently to avoid sticking.
- Puree until smooth. You can also run it through a sieve to make sure really smooth.
- Set aside until ready to use.
To make broth jelly
- Whisk the gelatin with 1 cup of room temperature broth until dissolved.
- Bring 2 cups of broth to a rolling boil in a pot.
- Whisk in the dissolved gelatin. Add the beet juice, if using. Whisk well to combine.
- Grease the bottom and sides of a 6-inch cake pan and line the bottom with parchment paper. Lightly grease the parchment paper.
- Carefully pour the liquid into the pan.
- Refrigerate for 3 hours or overnight until firm.
To make the blueberry mousse
- Mix the gelatin with ½ cup of room temperature blueberry puree and set aside.
- Heat up another ½ cup of blueberry puree just to boil. Add gelatin and whisk until smooth.
- Remove from heat and cool to room temperature
- Carefully fold the blueberry puree into the whipped cream.
To make the sponge cake
- Preheat oven to 375°F. Grease the bottom of a 8-inch springform pan and line the bottom with parchment paper. Lightly grease and flour the parchment paper.
- Whisk eggs and maple syrup until light and fluffy. Add the water.
- Slowly sift in the flour and fold until combined. You can add a touch more water if you think that the batter is too thick and heavy.
- Pour batter into prepared pan and bake about 10 minutes or until center of the cake is slightly springy and edges have shrunk a little bit from the sides of the pan.
- Spread a piece of parchment (slightly larger than the pan) on your work surface and sprinkle evenly with a little bit of sugar or cornmeal (to help prevent sticking). Carefully turn the pan onto the parchment. Remove the parchment that was on the bottom of the cake pan.
- Place a slightly damp towel over the cake while it cools to help prevent it from drying out.
To assemble cake
- Line a clean 8-inch cake pan with parchment paper.
- Spread blueberry mousse in the bottom.
- Carefully place jelly on top (it should be slightly smaller than the pan).
- Place cake on the top of the jelly and press down firmly but gently.
- Put cake in the freezer for 3 hours or overnight.
- As you are preparing the mirror glaze, take the cake out of the freezer and carefully flip it onto a wire rake which is placed into a baking sheet (glazing is very messy). Remove parchment paper.
Making mirror glaze and finishing cake
- Whisk together gelatin and room temperature blueberry puree and set aside.
- Bring water and sugar to a rolling boil. Take off from heat.
- Whisk in the gelatin and continue stirring until a candy (or meat) thermometer reaches 90°F.
- Pour glaze over the cake ensuring you get all of the surface area covered. Allow excess to drip off for 5 minutes.
- Carefully move to a serving plate.
- You can scrape up the glaze that has collected at the bottom of the pan and heat up to dissolve then pour into molds and put in the fridge to make gummies.
- Keep cake in the refrigerator and use within 4 days.
Just remember that you shouldn’t be feeding your dog cake all the time. Although who doesn’t like a daily slice of cake?! Especially some mousse jelly cake for dogs. This should only be given on special occasions. And shouldn’t replace a proper balanced meal. You don’t want to end up with a chubby puppy. It’s easy to overfeed them though as they are such good boys and girls and deserve lots of treats. Maybe take them for an extra walk to something to compensate.