Best Llama Treats Recipes

LLAMA TREATS RECIPE - (3.4/5)

Steps:

• Mix all ingredients together. Lightly oil a 9x13 inch baking pan. Press the mixture into the prepared pan. Bake at 350 for 45 minutes or until an inserted toothpick comes out clean. Cool, and cut into squares.

LLAMA CUPCAKES

Steps:

• Fill a pastry bag fitted with an #809 tip with 10 ounces of the white icing. Fill another pastry bag fitted with a #18 tip with the remaining 10 ounces white icing (this will create the rosette fur later). With the bag with the #809 tip, pipe an even and smooth dollop of icing in the center of each cupcake.
• Use a light dusting of cornstarch to prevent the fondant from sticking. Roll out the fondant to about 1/8-inch-thick and cut out 6 hearts and 12 small circles. Once the circles are cut, lightly pinch the bottom of each one together to create ears. Reserve.
• Place the hearts in the center the cupcakes. Fill a third pastry bag with a #1 tip with the black icing. To create the llama face, pipe 2 eyes, a small heart shape for the nose and 2 wide U-shaped curls, one on each side of the nose, starting from the bottom of the heart to create the mouth.
• Make tiny rosettes with the white icing all around the heart face, and then pipe another row around the edge to fill in the cupcake. Place the ears into the icing above the eyes. Serve immediately.

DULCE DE LECHE LLAMA CAKE

Steps:

• Preheat the Oven to 375°F Grease and line 2 10'x14" jelly roll pans with baking parchment.
• Break the eggs into a large bowl and add the sugar. Whisk on a high speed until the mixture is pale a nd thick and falls off the whisk in long strands.
• Lightly sieve in the flour and baking powder, in small amounts, folding gently between each addition, making sure that the flour is completely mixed inches.
• Divide between the tins and bake for 15 minutes until golden and firm to the touch.
• Leave to stand for a couple of minutes.
• Sprinkle a tablespoon of caster sugar over each tea towel and invert the sponge onto it. Peel off the baking parchment. Trim the sides of the sponge and then roll up along the longer side with the tea towel. Leave on a wire rack to cool completely.
• When cool unroll the sponges. Cut them in half along the shorter side. Divide the dulce de leche between them and sprinkle over the coconut. Roll up one and then place it onto the other sponge and roll up again. Repeat with the rest of the sponge. Trim to neaten, cover in plastic wrap and place in the fridge for 1-2 hours.
• When you are ready to assemble the cake, place the butter into a large bowl. Whisk on high until the butter is light and fluffy. Gradually add the powdered sugar, beating well each time. Finally beat in the vanilla and cream.
• Spoon the buttercream into a piping bag fitted with a large "grass" nozzle.
• Take the sponge out of the fridge and remove the plastic wrap. Place it on its end onto a serving plate.
• Crumb coat the sponge with a little of the buttercream - a thin layer all over.
• Roll out the white fondant and cut out a face using a template. Roll out the pink fondant and cut out 2 small circles.
• Melt the black candy in the microwave, pour them into the small piping bag and pipe on the llama's eyes and nose. Leave for few minutes to set in the fridge. Make two ears out of some more of the pink and white fondant and secure them onto cocktail sticks, leaving half of the stick poking out of the end so that you can attach them to the cake.
• Stick the face onto the cake near the top.
• Pipe "fur" all of the llama. Add the macaroon pompoms around the top of the head and base of the neck. Finally, stick on the ears.