Baby Bib Shower Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 8-inch or 9-inch round pans.
• Make cake batter as directed on box. Pour 1 1/2 cups of the batter into small bowl. Pour another 1 1/2 cups of the batter into one of the pans.
• Stir 6 to 10 drops red food color into batter in small bowl. Stir 6 to 10 drops blue food color into batter in large bowl. Pour pink batter into another pan; pour blue batter into remaining pan. (If necessary, refrigerate 1 pan of batter until ready to bake.)
• Bake 8-inch pans 19 to 24 minutes, 9-inch pans 17 to 22 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Place blue layer, top side down, on plate. Spread 1/3 cup frosting on blue layer almost to edge. Place white layer, top side down, on frosted layer. Spread 1/3 cup frosting on white layer almost to edge. Place pink layer, top side up, on frosted layer. Frost side and top of cake with remaining frosting. Store loosely covered.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds.
• Reserve 1 cup frosting for decorating. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting. Make vertical lines on side of cake with decorating comb or tines of fork if desired.
• Tint 2/3 cup of the reserved frosting pink with 1 or 2 drops red food color. Place pink frosting in decorating bag with small writing tip #2. Pipe 2 circles around outer top edge of cake, about 1 inch apart, leaving 3-inch opening at top. Make loop design within circles.
• Tint remaining 1/3 cup frosting blue with 1 or 2 drops blue food color. Place blue frosting in decorating bag with writing tip #5; pipe outer border of bib. Pipe inner opening of bib about 3 inches in diameter; join circles with tie at top. Make small bows on bib and write desired message in bib opening. Pipe dots between bows with remaining pink frosting if desired. Store loosely covered.

Steps:

• For the Cupcakes: Preheat the oven to 350 degrees F.
• In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
• Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.
• For the Frosting: In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.
• Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.

Steps:

• Heat oven to 350°F. Grease and flour bottom of 8-inch round cake pan. Place paper baking cup in each of 12 regular-size muffin cups.
• Make cake batter as directed on box--except add almond extract and 2 drops blue or red food color with the water. Spread half of the batter in round pan; spoon remaining batter into muffin cups. Bake as directed on box for 8-inch round and cupcakes. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
• On serving platter, place cake layer bottom side up. Frost top and side of cake and 2 of the cupcakes with white frosting. (Frost remaining cupcakes, and serve on the side.)
• To make baby buggy, pipe half of top side of cake with blue or pink cupcake icing, using basket-weave tip. For buggy hood, pipe one-quarter of top side of cake with blue or pink cupcake icing, using star tip. Pipe around edge with white decorating icing. Pipe white lines on buggy hood. Add baby face as desired.
• To make buggy wheels, pipe blue or pink cupcake icing for spokes on each of 2 cupcakes and around edge of each cupcake. Place cupcakes at bottom of cake for wheels. Add straw for buggy handle. Store loosely covered at room temperature.

Steps:

• Cake:.
• Preheat oven to 350°F.
• Coat a 14 x 2 inch round cake pan with butter the dust with flour, shake out excess.
• With electric mixer, beat 1 box cake mix, and 1/2 melted ice cream, & eggs in a bowl for 3 minutes on medium speed. Scrape into a large measuring bowl. Repeat with the remaining and scrape in the pan with the rest. Be sure not to put more then 10 cups of prepared cake mix.(Unless you have an industrial mixer you can mix all in one step, or if you are cutting the recipe in half one step is all you need).
• Bake at 350°F for 60 minutes (be sure to turn pan for even baking) or until tooth pick comes out clean. Cool pan on wire rack 20 minutes. Cut 2 small triangle (2 x 3 1/2 x 4 inches this 4 inch side will have a rounded edge) out of cake along side the neck. Take note of picture.
• Save cut pieces for hubby since he won`t be going to the shower.
• Chambord Glaze:.
• Melt preserves and chambord just till soft and mix thoroughly.
• Pierce wholes throughout cake with a fork and spread chambord mixture over cake. Chill in refrigerator.
• Chocolate glaze:.
• Melt chocolate and butter in microwave just till melted and mix to blend.
• Spread a thin layer on over the chilled raspberry glaze, chill.
• Fondant:.
• Roll the fondant into a circle and place where the neck would be.
• Frosting:.
• In a large bowl, beat cream cheese, butter, shortening & liqueur on medium speed until light & creamy (2 min or so). On low speed, gradually beat in confectioners sugar, about 1 to 2 minutes. Remove some to pipe stars over the section as shown in picture. To the rest of the frosting add the raspberry preserves and chambord.
• Mix in food coloring of choice into the frosting. Add a light pink food coloring to all and set aside a 1/3. add a brighter pink to the remaining frosting and remove 1/2 set aside, and with the last add a vibrant pink or just more drops of pink.
• With color you will least use. Using tip # 7 Along the outer top rim of cake where the ruffle will go pipe a row of icing so the ruffle will be supported.
• Using color of your choice. Using tip # 125 or 127 start at the base a ruffle around the side of cake making row, around and overlapping slightly an other row, ending with a top ruffle which is piped over the row of icing and coming over the cake edges.
• Trim the border of the ruffle where it meets the piped stars, and trim between piped stars and fondant, and along the bottom of cake where sides meet the cake dish with color of choice. Using the same color make the bow. With fat side of tip #104 down at cake holding the bag sideways.
• Decorate cake with things of your choice (flowers, bottle, ducks, teddy bears, clowns) Dot the bow with frosting using tip # 2.
• Garnish with fresh raspberries. Refrigerate until ready to serve.

Steps:

• 1- Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening. Make cake mix as directed on package, using water, oil and egg whites. Pour into pans.2- Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.3- Fill layers and frost side and top of cake with 1 tub frosting. Make horizontal lines on side of cake with decorating comb or tines of fork if desired.4- Place 1/2 cup frosting in decorating bag with star tip. Pipe zigzag border around outer top edge of cake.5- Tint 1/4 cup of the remaining frosting with blue food color and place in decorating bag with writing tip. Pipe outer border of bib with blue frosting. Pipe inner opening of bib about 3 inches in diameter join circles with tie at top. Tint 1/4 cup of the remaining frosting with red food color. Write desired message in bib opening with pink frosting. Tint remaining frosting with green, yellow or desired food color. Pipe stars on bib with small star tip. Arrange mints around base of cake. Store loosely covered at room temperature.High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Bake 9-inch rounds 25 to 30 minutes.1 Serving: Calories 575 (Calories from Fat 225) Fat 25g (Saturated 14g) Cholesterol 5mg Sodium 310mg Carbohydrate 89g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 8% Iron 4%.Betty's Tip: Writing tips come in many sizes and can be used to write messages and make dots, beads and outlines. Popular writing tips include numbers 1 through 4 (small), 5 through 12 (medium), and 1A and 2A (large). We found that a number 5 writing tip works great for writing and making a bow on this cake.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.