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Working Dog Handout - drafting and weight pull
Crash Course Weight Pull
OFA vs. PennHip
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How to Make a Bloat Kit
Insights from Christine Zink, PhD, DVM
How much should
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P2Y12: What it doesn't mean
Insights from Christine Zink, Phd, DVM
How to Research Dog Show
Danger of Fake Service Dogs
How to Transport a Puppy
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Raw Diet and Other Recipes
How Restaurants can Impress Patrons with Service Dogs
Things you didn't know about being a
Therapy Dog Handler.
many Greater Swiss Mountain Dogs are in the US?
How many Lowchens
are in the US?
Greater Swiss Mountain Dog Club of America
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CGC Evaluator #27966.
recipe comes from our second place amateur freestyle winner of Cupcake
Smackdown 1.0, Kelly Guerra. Mmm..... sounds yummy! Enjoy!
Coconut Lime Cake
of my favorite drinks is a mojito, except that I like to make mine with
coconut rum for a super tropical flavor, which I call a “cocojito.” I
wanted to try and duplicate the flavors in cake form and this is what I
came up with! This recipe is my father in law’s favorite; in fact, it
was the flavor I used for his wedding cake when he and second wife got
of butter, room temp
cups cake flour
salt (nix this if you choose to use salted butter)
coconut milk (honest to goodness coconut milk, not the coco lopez crap)
key lime juice
Preheat your oven to 350F and prep your pans.
the bowl of your mixer, cream together the butter and sugars
eggs one at a time, fully incorporating each one before adding the
the extracts (go easy on the mint!).
a separate bowl, mix together the flour, salt, and baking powder.
Combine the dry and wet ingredients, alternating each one and ending
Bake for about 25-30 minutes until the cake springs back at touch
and a toothpick comes out clean. Recipe makes one 9 inch round and
multiplies in volume very well.
frosting, I use a Swiss buttercream mixed with a little bit of lime curd
mixed in to taste. You could use a regular buttercream too, but I love
the velvety texture of Swiss buttercream. Recipes for both are below.
fresh key lime juice
teaspoons key lime zest
Over low heat, melt the butter in a saucepan.
the remaining ingredients and whisk continuously for about 8-10
minutes or until it forms a custard.
Allow to cool, then pour into a jar and refrigerate. The curd will
thicken considerably as it cools and will last for quite a long time
in the fridge.
buttercream is smooth, decadent, and darn tasty…but it’s not very heat
resistant. I’ve actually subbed out a ¼ cup of the butter for shortening
in order to help it stand up a bit more. You can sub out the vanilla for
any other flavor you want and the frosting takes color very well. The
natural color of this frosting is a soft ivory color.
egg whites (about 5 large eggs)
1 ½ cups
of salted butter, softened
With a hand whisk, whisk the egg whites and sugar continuously in a
double boiler/bain marie until the mixture has reached 130F. The
sugar crystals should have dissolved.
Remove the mixture from the heat and beat on medium speed with a
mixer until cooled down, about 5 minutes. The eggs should be forming
stiff peaks and the bowl should be cool to the touch. (I use a whisk
attachment for this part)
Switch from the whisk attachment to the paddle attachment and add in
the butter in 10-12 additions on low speed. Do this until the
mixture is smooth.
Change back to the whisk attachment and continue to beat the mixture
for another 5 minutes, this time on high speed.
Once done, you can add the vanilla, or other flavor, to your
buttercream and whip until incorporated. The buttercream will keep
in the fridge for about 2 to 3 weeks and you can even freeze it.