In the kitchen
Note from Fred & Tess:
This is the cake that was made for Tess's 8th Birthday.
It is a Liver, Peanut Butter and Biscuit Birthday Cake
430g Self Raising Flour
3 medium eggs (don't use large as the cake ends up with a slope - see photo!)
220ml semi-skinned milk
2tbsp of dog friendly peanut butter
Bone shaped dog biscuits (smaller ones easier to stick to cake unlike the large ones we used)
Peanut butter or cream cheese to stick biscuits to the cake
1) Preheat oven to 180 degrees fan.
2) Mix the liver, flour and peanut butter together in a food-processor.
Then add the eggs and milk and mix until well combined (you want to have a semi-runny mixture not gloopy).
3) Pour mixture into an oiled round cake tin and bake in the over for 35 mins (at this stage offer to lick to the bowl clean to safe your human washing up! BOL!). Remove from the oven and cool completely.
4) Once cooled dab some peanut butter or cream cheese on one side of the biscuits and stick the biscuit to the cake, repeat until cake covered.
Eat within a week or this cake freezes really well