Dog Birthday Cake

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 18cm springform cake tin with baking parchment.

Put the flour, bicarbonate of soda and baking powder into a mixing bowl and make a well in the centre.

In a separate bowl add the egg, honey, peanut butter and oil and whisk with an electric mixer until thick and creamy. Using a wooden spoon gently mix the egg mixture into the flour then stir in the carrots.

Pour the cake mixture into the prepared tin and level the top out with a spatula. Bake in the preheated oven for 30-35 minutes, until well risen, golden brown and firm to the touch. Insert a skewer into the centre of the cake; it should come out clean if cooked. Allow the cake to cool for 10 minutes in the tin, then turn out onto a wire rack.

Meanwhile, to make the potato icing, heat a small pan of water, add the potatoes, bring to the boil then simmer for 15 minutes or until the potatoes are tender when pierced with a knife. Drain the potatoes, return them to the pan and mash until smooth with a potato masher. Set aside to cool.

Put the cold potatoes into a mixing bowl with the yogurt and peanut butter then using an electric hand mixer whisk until smooth.

Spread ⅓ of the potato icing over the cooled cake then fill a piping bag fitted with a large star nozzle with the remaining potato and swirl some rosettes around the edge of the cake. Finally decorate with your dog’s favourite treats.