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Baby Bottle Cake

Kenneth Chen

Ingredients:

  • 1 (9 by 13-inch) cake
  • 1 jumbo cupcake or muffin
  • 1 can (16 ounces) plus 1/2 cup vanilla frosting
  • Red and yellow food coloring
  • 1 tube (4.25 ounces) black decorating frosting

Tools:

  • A bread knife
  • 1 freezer weight zip lock bag

Trimming the cake:

  1. Place the cake on a clean work surface. Cut a 2-inch strip from one short end of cake. Cut cake strip into a 7-inch length.
  2. Trim 1 inch from either long sides of cake, tapering in towards the cut end. Round out the bottom corners.
  3. Cut a 2-inch piece from one of the trimmed cake pieces for the top of the bottle.
  4. Remove the paper liner from the cupcake. Stand the cupcake up on the flat end and cut in half. Reserve one half for another use.
  5. Arrange the cake and cupcake pieces on a serving platter as seen in the template, using some vanilla frosting to secure.

Frosting the cake:

  1. Tint 1/2 cup of the vanilla frosting yellow with the food coloring. Spoon the yellow frosting into a zip lock bag.
  2. Tint 1/2 cup of the vanilla frosting pink with the food coloring. Spread the pink frosting over the “nipple” area of cake and make smooth.
  3. Spread the remaining vanilla frosting over the “bottle” part of cake and make smooth.

To complete the cake:

  1. Snip a small corner from the bag with the yellow frosting. Pipe vertical lines over the “lid” cake area as seen in photo.
  2. Use the black decorating frosting to pipe lines and ounces on the top of the bottle cake.

Serves 12

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