The Kennel Club Charitable Trust invites dog lovers nationwide to take part in its new Bark and Bake campaign during National Pet Month (1st April- 4th May), by holding a Bark and Bake Sale to raise money for the Kennel Club Charitable Trust and help make a difference for dogs.
The Kennel Club is holding its own bake sale on 8th April and staff at both its London and Aylesbury offices will be baking dog themed goods for dogs and their owners to raise funds for the Kennel Club Charitable Trust.
The Kennel Club Charitable Trust funds a wide variety of work ranging from supporting research into canine diseases, dog welfare organisations and the promotion of support dogs, all of which give dogs a healthier, happier life.
Mike Townsend, Chairman of the Kennel Club Charitable Trust, said: “Our pets play such a crucial part in our lives, they really are part of the family. National Pet Month promotes responsible pet ownership as well as raising awareness of the role, value and contribution to society of companion animals.
“The Bark and Bake campaign hopes to combine people’s love of baking and their love of their canine companions. We encourage as many people to get involved as possible and help us make a difference for dogs.”
Get involved and host your very own Bark and Bake sale!
To arrange your own Bark and Bake sale please use the downloadable tools below. We have also suggested a couple of recipes to inspire you!
Make sure to share your pictures of your dog themed cakes through the Kennel Club’s Facebook, Twitter and Instagram pages alongside the following hashtag #barkandbake on the day of your bake sale.
Please send any money you raise with the donation form below to Richard Fairlamb, The Kennel Club, 1-5 Clarges Street, Piccadilly, London, W1J 8AB
Suggested recipes for dogs
Dog bone biscuits
1 x 170g jar chunky peanut butter
1 x 750g wholemeal flour (More flour needed for rolling)
2-3 beef stock cubes made up with 500mls. boiling water
I x bone shaped cutter
Pre heat the oven to 170°C /gas 4
Put everything in food processor. Roll dough, which can be quite sticky (!) – thinly and cut out biscuits using bone shaped cutter (or whatever shaped cutter you have)
Bake on grease proof lined trays for about 20 minutes until golden and crisp (sometimes they need a bit more depending on thickness)
1 cup white or whole wheat flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1/3 cup honey
Preheat oven to 180°C / gas mark 4
Mix together flour and baking soda. Add remaining ingredients and mix well. Pour into a ring mold sprayed with a nonstick spray for 40 minutes.
You can ice the cake with low fat cottage cheese and decorate with carrot pieces. Store in refrigerator.
Suggested recipes for humans
Classic Victoria sandwich
For the cake
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
340g jar strawberry jam
icing sugar, to decorate
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Lemon Drizzle cake
225g unsalted butter, softened
225g caster sugar
finely grated zest 1 lemon
225g self-raising flour
For the drizzle topping
juice 1½ lemons
85g caster sugar
Heat oven to 180C/fan 160C/gas 4.
Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.