BABY BUGGY CAKE
A little one is on the way...that message will be clear as can be when you roll out this carriage confection for a baby shower! To make the sweet treat, our cooks used ordinary round pans to bake two same-size cakes, then cut them into basic shapes to produce a buggy. Fancy cake decorating techniques provided all of the pretty finishing touches. Need a dessert that serves more than 12 guests? Prepare two buggies-making one baby blue and one pink.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Number Of Ingredients 18
Steps:
- Cake: In a bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla., Combine the flour, baking powder and baking soda. Add to the creamed mixture alternately with the sour cream., Spread batter into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing the cakes from pans to wire racks to cool completely., From one cake, cut out and remove one-fourth of the cake in one wedge, creating the buggy shape. Set wedge aside. Place buggy on covered board., From the rounded side of the reserved wedge, cut a 3-1/2-in. long x 1-1/4-in. wide slight curved shape for the handle. Set aside., From the second round cake, cut two 3-3/4-in. circles for the wheels. Position the cake handle and wheels next to the cake buggy on the covered board. Save cake scraps for another use., Frosting: In a large bowl, cream the butter, shortening and vanilla. Add the confectioner's sugar and milk. Mix well. Place 1/3 cup of frosting in each of two bowls. Tint one pink and the other blue., Frost the cakes white., Cut a hole in the corner of a pastry or plastic bag. Insert the basket weave pastry tip and remaining white frosting. To begin the pattern on buggy's bottom section, pipe one vertical line, then pipe several short horizontal lines that overlap the vertical line. Repeat this process, making the horizontal lines alternate and connect the vertical lines, until the entire bottom section has a basket weave pattern., Cut a hole in another bag. Insert star tip and pink frosting. Pipe a rope border around the handle, wheels and hood. Pipe two dividing lines on hood., Replace star tip with flower tip. Pipe three pink flowers in the center of buggy's bottom section. Set aside remaining pink frosting., Cut a hole in remaining bag. Insert the star tip and blue frosting. Pipe a rope border around buggy's bottom section. , Replace star tip with flower tip. Pipe three blue flowers among the pink ones on the buggy., Replace flower tip with round tip. Pipe two blue spokes on each wheel and add the center on each pink flower., With pink frosting, pipe two more spokes and add the blue flower centers.
Nutrition Facts : Calories 771 calories, Fat 42g fat (23g saturated fat), Cholesterol 133mg cholesterol, Sodium 409mg sodium, Carbohydrate 93g carbohydrate (70g sugars, Fiber 1g fiber), Protein 5g protein.
BABY SHOWER CAKE
Girl or boy or possibly one of each? Make this pink and blue cake for the next baby shower, or make it to give as a gift.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 320, Carbohydrate 51 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 35 g, TransFat 2 1/2 g
GENDER REVEAL CAKE
Is it a boy or a girl? Create the perfect reveal by displaying this scrumptious cake tinted with pink or blue frosting on the inside. -Heather Chambers, Largo, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease and flour paper., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in each center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Place a large bowl and beaters in freezer until cold, about 15 minutes. In chilled bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in cream until firm peaks form. Tint 1-1/4 cups blue and 1/4 cup pink (switch measurements if it's a girl), and leave remaining frosting white., Place 1 cake layer on a serving plate. Pipe a circle of white frosting around top edge of layer. Spread 1 cup blue (or pink if it's a girl) frosting inside white frosting. Top with remaining cake layer. Frost top and sides with white frosting. Using a #8 tip and white frosting, pipe pearls around top and bottom edges of cake. Using a #12 tip, pipe blue and pink dots over cake. With a #4 tip and pink frosting, add "It's a ... " to top of cake. Refrigerate until serving.
Nutrition Facts : Calories 431 calories, Fat 24g fat (15g saturated fat), Cholesterol 114mg cholesterol, Sodium 377mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.
ROYAL BLUE VELVET CAKE
This fun twist on the classic Red Velvet Cake takes on a new, blue hue in this Royal Blue Velvet Cake recipe. By combining three tiers of fluffy royal blue cake and sweet marshmallow creme icing, this blue velvet cake recipe is impressive and delicious. When looking to achieve the royal blue coloring, remember to use paste food color rather than liquid or gel food color. Working with liquid or gel food color will cause the color of your Royal Blue Velvet Cake to vary. This cake is certainly baked in history as the recipe was inspired by the royal heirloom sapphire engagement ring.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
- Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
- If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.
Nutrition Facts : Calories 390, Carbohydrate 53 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 39 g, TransFat 1/2 g
BABYCAKES
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.
SURPRISE ON THE INSIDE GENDER REVEAL CAKE
A fun cake filled with a colorful sweet surprise that tumbles out when you cut into it, revealing to your eager guests if the baby-to-be is a girl (pink) or a boy (blue)!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Repeat to make 2 more layers.
- Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
- To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top. Fill cake with candies and candy sprinkles. Gently press candies to level, top with full cake layer. Frost side and top of cake using remaining frosting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 70 g, Cholesterol 65 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 6 g, TransFat 2 1/2 g
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