Pregnancy

25 Gorgeous Baby Shower Cakes

by Karen Tack, photos by Kenneth Chen


25 Gorgeous Baby Shower Cakes

Make a baby shower extra-special with one of these beautiful (but super easy!) cakes. The cake is the centerpiece of any baby shower, so it’s got to be a showstopper. All of these gorgeous baby shower cakes can be made with boxed mix and canned frosting, and we show you how with easy step-by-step instructions, diagrams and pictures of each baby shower cake. (It will only look like you paid a bundle for a professionally done cake!)

Flower Bouquet Cake

 

 

For a baby shower cake that doesn’t scream “baby,” try this elegant flower bouquet confection. Marshmallow halves rolled in colored sugar make brightly-colored petals pop.

 

Ingredients:

 

 

 

Tools:

 

 

  • Clean scissors
  • A bread knife
  • 3 freezer weight zip lock bags

 

Trimming the cake:

 

  1. Place the cake on a work surface. Use a bread knife to cut an angled 1-1/2 inch piece from each side of cake, using the template as a reference. Discard scraps. Place trimmed cake onto a serving platter.

 

Frosting the cake:

 

  1. Spoon 1/4 cup of the chocolate frosting into a zip lock bag. Spoon 3 tablespoons vanilla frosting into a zip lock bag. Tint 1/2 cup of the vanilla frosting green with the food coloring and spoon into a zip lock bag. Press the excess air from the bags and seal.
  2. Spread the remaining chocolate frosting over the small end of the trimmed cake, about 3 inches from the bottom edge and make smooth.
  3. Spread the remaining vanilla frosting over the remaining exposed cake and make smooth.

To complete the decoration:

 

  1. Place the colored sugars into separate small bowls. Cut the marshmallows crosswise into 5 thin slices. Dip the cut sides of the thin marshmallow slices in the colored sugars to have 5 of the same color per flower. Repeat with the remaining marshmallows and sugars. Shake off the excess sugar and set aside.
  2. Cut the green sour belts into 1-1/2 inch ovals with the scissors. Set aside.
  3. Unwrap the Tootsie Rolls and microwave for no more than 3 seconds to soften. Press together and roll out to an 8-inch strip. Use a sharp knife or scissors to make sides straight to an 8 by 1 inch strip.
  4. Arrange the Toosie Roll stripe along the top edge of the chocolate frosting to create the lip of the pot. Trim any excess. Pipe a decorative line of the chocolate frosting at the top of the Tootsie Roll.
  5. Snip a small corner from all the bags of frosting. Pipe vertical lines of green frosting over the vanilla frosted area of cake to make the flower stems. Arrange 5 like colored sugared marshmallow slices together as the flowers, pressing slightly to secure in the frosting. Pipe a dot of vanilla frosting in the center of each flower and add a Skittle as the center. Add the green candy leaves all over.

 

Serves 12

Make the Flower Bouquet Cake

 

Baby Buggy Cake

 

 

 

 

Don’t all moms-to-be dream about walking down their street with their baby napping peacefully in a pram? This adorable baby shower cake idea only uses one 9” round cake, and the blue and green colors provide an elegant contrast. 

 

Ingredients:

 

  • 1 (9-inch) round cake
  • 1 can (16 ounces) plus 1 cup vanilla frosting
  • Neon green and neon blue food coloring (McCormick)
  • 2 large chocolate frosted doughnuts
  • 1 marshmallow
  • 15 brown M&M’s
  • 1 Jr Mint
  • 2 chocolate covered thin cookies (Cadbury Fingers)
  • 1 small malted milk ball

 

Tools:

 

  • Bread knife
  • 2 freezer weight zip lock bags

 

Trimming the cakes:

 

  1. Place the cake on a clean work surface. Cut the cake in half crosswise with the bread knife to make 2 semi circles. Cut one half in half again to make quarters. Cut one quarter in half again from cut edge. Discard the smaller piece.
  2. Arrange the cake pieces on a serving platter as pictured in template below using some vanilla frosting to secure the pieces.
  3. Use a 3-inch glass or round cookie cutter to remove a 3/4 inch piece from each bottom side of cake for the wheels.

 

 

Frosting the cake:

 

  1. Spoon 1/2 cup of the vanilla frosting into a zip lock bag.
  2. Tint 1 cup of the frosting neon green and spoon it into a zip lock bag.
  3. Tint the remaining vanilla frosting light blue with the food coloring. Spread the light blue frosting over the bottom half of the cake top and sides and make smooth.
  4. Snip a small corner from the bags with the frosting. Pipe decorative lines of green frosting over the remaining cake to look like the buggy top.

 

To complete the cake:

 

  1. Press the doughnuts into the trimmed lower half of the cake as the wheels. Cut the marshmallow in half crosswise. Place a marshmallow piece, cut side down in the center of each doughnut.  Add the brown M&M’s all over the blue frosted cake. Add the Junior Mint at the corner of the green frosted cake.
  2. Cut one of the chocolate covered cookies in half. Arrange the whole cookie at the straight side of cake as the handle. Attach the cut piece, crosswise with some frosting to secure. Add the malted milk ball at the end.
  3. Pipe decorative dots of vanilla frosting all around the M&M’s and doughnut wheels.

 

Serves 12

 

Make the Baby Buggy Cake

 

 

Umbrella Cake

 

 

You only need one 9” round cake to create this bold and bright Umbrella treat. (It’s raining jelly beans!)

 

Ingredients

 

 

Tools:

 

  • A bread knife
  • 3-inch round cookie cutter or glass
  • 1 freezer-weight zip lock bag
  • 1 small clean paintbrush

Trimming the cake:

 

  1. Place the cake on a clean work surface. Using the bread knife cut the cake to make the top level. Cut the cake in half crosswise to make 2 semi-circles.
  2. Spread some vanilla frosting on top of one cut side of cake. Place the other piece, cut side down and sandwich cakes together.
  3. Use a cookie cutter or glass to cut 3 scallop pieces, 1 inch deep, along cut side of cake. Transfer the cake to a serving platter.

Frosting the cake:

 

  1. Spoon 1/2 cup of the vanilla frosting into a zip lock bag.
  2. Spread the remaining vanilla frosting over the top and sides of cake and make smooth.
  3. Snip a small corner from the bag with the vanilla frosting and pipe and outline along edge of cake. Pipe 5 more lines of vanilla frosting to make even sections on top of cake.

To complete the cake:

 

  1. Wrap the fruit leather around the bread stick, overlapping slightly, to cover completely. Press the breadstick into the base of the cake to look like the handle.
  2. Press the large spice top at the top of the cake, adding more frosting if necessary.
  3. Use the colored gels and fill in each section on top of the cake with a different color to create the stripes. Use the small paintbrush to help spread the gels evenly.
  4. Arrange the blue jellybeans on the serving platter to look like raindrops.

 

Serves 12

Make the Umbrella Cake

 

 

Lamb Cake

 

 

 

Prepare for massive squealing over this sweet lamb cake, made with a mini-marshmallow coat. It’s perfect for a nursery-rhyme-themed baby shower.

 

Ingredients:

 

Tools:

 

  • A serrated knife
  • A bread knife
  • A small zip lock bag

Trimming the cake:

 

  1. Place the loaf cake on a clean work surface. Using the bread knife, trim the top of the cake if too domed. Cut out the body shape using the template as a reference.
  2. Cut 1-1/2 inches from one end of each chocolate snack cake, longer pieces for the legs and 3 of the smaller pieces for the ears and tail.
  3. Remove the paper liner from the cupcake or muffin. Trim the muffin’s top slightly if domed.

 

Frosting the cake:

 

  1. Spoon 1 tablespoon of the vanilla frosting into a zip lock bag.
  2. Spread the chocolate frosting over the cupcake to cover. Place on top of the cake on one end, tapered end out. Press 2 of the small trimmed snack cakes as the ears on either side of the frosted cupcake. Spread some of the remaining chocolate frosting on the back side of the trimmed ears to cover.
  3. Attach the remaining small piece of snack cake at the other end of the cake as the tail, securing with some vanilla frosting. Cover the cake with the remaining vanilla frosting. Press the mini marshmallows al over the cake and the top half of the cupcake to look like the lamb’s wool.

To complete the decoration:

 

  1. Press the 4 trimmed snack cakes, trimmed side up and place around the cake as the lamb’s legs. Spread some vanilla frosting on top of the trimmed end and add some more mini marshmallows.
  2. Add the brown M&M’s for the eyes, the mini M&M’s for the nostrils.
  3. Wrap the strands of licorice around the neck as the collar and add the spice drop and mini yellow M&M for the bell. Snip a very small corner from the bag of vanilla frosting and pipe the white dots on the eyes.

Serves 12

Make the Lamb Cake

 

Cigar Box Cake

 

 

 

Cigar Box Cake

Will the dad-to-be make an appearance at the shower? Give the cake a manly edge with tootsie roll cigars in a 9” x 13” cake “box.”

 

Ingredients:

 

  • 1 (9-inch) square cake
  • 10 plain bread sticks
  • 50 Tootsie Rolls
  • 10 yellow spice drops
  • 2 tablespoons table sugar
  • 1 cup vanilla frosting
  • 1-1/2 cups chocolate frosting
  • 10 yellow mini M&M’s
  • 1 tube (4.25 ounces) red decorating frosting

 

Tools:

 

  • A bread knife
  • Rolling pin
  • A serrated knife
  • 1 freezer weight zip lock bag

 

Trimming the cakes:

 

  1. Place the cake on a clean work surface. Using the bread knife cut a 1-inch piece from opposite sides of cake. Place the trimmed cake on a serving platter.

 

Frosting the cake:

 

  1. Spread the top of the cake with the vanilla frosting and make smooth.
  2. Spoon the chocolate frosting into a zip lock bag.
  3. Snip a small corner from the bag with the chocolate frosting. Pipe vertical lines of chocolate frosting, close together on the sides of the cake.

 

To complete the cake:

 

  1. Unwrap the Tootsie Rolls and microwave 5 at a time for no more than 3 seconds to soften. Press the 5 together and roll out to a 10-inch strip.
  2. Starting at one end, wrap the Tootsie Roll strip tightly around a bread stick, over lapping the Tootsie Roll slightly. It will cover about two-thirds of the bread stick. Repeat with the remaining Tootsie Rolls and bread sticks.
  3. Use the serrated knife to cut the covered bread sticks to 6 inch lengths.
  4. Sprinkle a work surface with some of the table sugar. Roll out each spice drop in the sugar, adding more to prevent sticking, to a 3inch length. Using scissors cut into 1/2-inch by 3-inch strips. Repeat with the remaining spice drops.
  5. Wrap the spice drop strip 1 inch down from the round end of coated bread stick as the cigar band. Secure with a dot of chocolate frosting.
  6. Pipe “congratulations” close to one long edge of cake with the red decorating frosting.
  7. Add 8 of the cigars to the top of the cake, close together. Pipe a dot of chocolate frosting on the spice drop band and add the yellow mini M&M’s. Arrange the remaining 2 cigars next to the cake.

 

Make the Cigar Box Cake

 

Baby Bib Cake

 

 

 

Adaptable for any shower theme, this easy baby bib cake gets its ruffles from nonpareils and duckling design from rolled-out fruit chews.

 

Ingredients:

 

  • 1 (9-inch square) cake
  • 1 cup dark chocolate frosting
  • Black, neon blue and blue food coloring
  • 2 cups canned vanilla frosting
  • 1 cup large chocolate nonpareils
  • ¼ cup Snow Caps
  • 3 yellow fruit chews (Laffy Taffy, Tootsie Roll Fruit Chews)

 

Tools:

 

  • Bread knife
  • 2 freezer weight ziplock bags
  • Rolling pin
  • Small duck shaped cookie cutter or template
  • Paring knife

 

Trimming the cake:

 

  1. Place the cake on a work surface. Use a bread knife trim the top of the cake to make level and discard scraps. Turn the cake over to have trimmed side down. Use a 3-1/2-inch glass or round cookie cutter to remove a piece of cake at center of one edge of cake. Use a paring knife to remove a 1-1/2-inch piece of cake along the edge to make the opening of the bib.
  2. Cut the large chocolate nonpareils in half with a small knife.
  3. Microwave the unwrapped yellow fruit chews for no more than 3 seconds until slightly softened. Roll out each piece into a 2-1/2-inch oval. Use the duck cookie cutter or template and cut out 3 duck shapes. Set aside.

 

Frosting the cake:

 

  1. Tint the dark chocolate frosting black with the food coloring. Spoon the frosting into a zip lock bag. Tint 2 tablespoons of the vanilla frosting bright blue with the food coloring. Spoon the frosting into a zip lock bag. Tint the remaining vanilla frosting light neon blue with the food coloring.
  2. Spread the top and sides of cake with the neon blue frosting and make smooth.

 

To complete the cake:

 

  1. Press the cut side of the chocolate nonpareils along the outside edge of the frosted cake.
  2. Snip a small corner from the bags with the black and blue frostings.
  3. Pipe a line along the circular edge of the cake (neck opening) with the black frosting. Place the Snow Caps on top of the frosting.
  4. Arrange the 3 fruit chew ducks near the bottom edge of the cake. Pipe the word “Baby” above the ducks with the black frosting. Pipe the ducks’ eyes with the black frosting. Pipe some water at the base of the fruit chew ducks with the blue frosting.

 

Serves 12

Make the Baby Bib Cake

 

Stork Cake

 

 

 

A stork is the classic harbinger of a baby to come, making it perfectly fitting for a baby shower cake. Create his fluffy feathers from shredded coconut, and the beak from an ice cream cone.

 

 

Ingredients:

 

  • 1 (8-inch) round cake
  • 1 cake baked in a 12 ounce (4-1/2 inches) oven proof bowl (or jumbo cupcake trimmed)
  • 1 can (16 ounces) vanilla frosting
  • Orange food coloring
  • 1 sugar ice cream cone
  • 3 plain bread sticks
  • 1/4 cup orange decorating sugar (Wilton), found at Michael’s Craft Stores
  • 1/2 cup flaked coconut
  • 1 Junior Mint
  • 1 piece Fruit Stripe Gum
  • 3/4 cup light blue decorating sugar (Wilton), optional

 

Tools:

 

  • Serrated knife
  • A zip lock bag
  • A small offset spatula or butter knife
  • Scissors

 

Trimming the cakes:

 

  1. Cut a 3-inch deep semi-circle on one side of the cake layer. Trim the top of the bowl cake and make level. Cut one of the bread sticks in half crosswise with the serrated knife.
  2. Arrange the cake pieces and the trimmed bread stick on a large serving platter as pictured in the template.

 

Frosting the cake:

 

  1. Tint 1/4 cup of the vanilla frosting orange with the food coloring. Spoon 1 teaspoon of the vanilla frosting in a zip lock bag.
  2. Spread the remaining vanilla frosting over the cakes and bread stick to make smooth.
  3. Use an offset spatula or the back of a butter knife to make long strokes in the frosting to look like the feathers.

 

To complete the cake:

 

  1. Press the coconut into the cake on the chest, tips of wing and tail area and the top of the stork’s head.
  2. Spread the orange frosting over the 2 remaining bread sticks and ice cream cone and make smooth. Sprinkle with the orange sugar to coat.
  3. Press the cone on the side of the head cake as the beak, adding more frosting if necessary to secure.
  4. Insert the orange bread sticks at the base of the larger cake as the feet.
  5. Add the Junior Mint as the eye.
  6. Cut the piece of gum into a bow tie shape and pinch the center to pleat. Add to the base of the neck cake.
  7. Snip a small corner from the bag of frosting. Pipe a dot of frosting on the Junior Mint to add sparkle to the eye.

 

Serves 14

Make the Stork Cake

 

 

Baby Booties Cake

 

 

 

Perhaps the cutest layette item is shoes—so tiny! Make these adorable booties cakes using store-bought pound cake and piping on the frosting in squiggles to mimic a knitted feel.

 

Ingredients:

 

  • 2 (16 ounces each) family size frozen pound cakes, thawed
  • 2 cans (16 ounces each) vanilla frosting
  • Neon pink and neon blue food coloring (McCormick)
  • 15 mini marshmallows
  • 2 tablespoons each pink and blue decorating sugars
  • 6 yellow M&M minis
  • 1 strand each red and black licorice laces

 

Tools:

 

  • Clean scissors
  • 3 freezer weight zip lock bags

 

Trimming the cakes:

 

  1. Place the thawed pound cakes on a clean work surface. Cut each cake in half crosswise. Trim a 3/4-inch wedge from either side of trimmed end.
  2. Arrange the cake pieces on a serving platter standing a cake, trimmed end down, against the other trimmed piece to make 2 booties. Secure with some of the vanilla frosting. Spread the top of the standing cake with some of the vanilla frosting and make smooth.

 

Frosting the cakes:

 

  1. Spoon 3/4 cup of the vanilla frosting into a zip lock bag. Divide the remaining vanilla frosting between 2 bowls. Tint one bowl pale blue and one pale pink with the food coloring. Spoon each color into a separate zip lock bag. Seal the bags.
  2. Snip a small corner from each of the bags with the frostings. Pipe the pink frosting in small light loops along the base of one of the cakes. Repeat with other rows of tight loops to cover all but 1 inch from the top edge of the cake.
  3. Pipe 2 rows of tight loops with the vanilla frosting along the top edge. Pipe a line of pink frosting along the top inside edge.
  4. Repeat the same method with the light blue frosting.

 

To complete the decoration:

 

  1. Place each colored sugar in small bowls. Cut the mini marshmallows in half on the diagonal. Press 15 pieces, cut side down, into each colored sugar to make the flower petals.
  2. Arrange 3 like colored flowers on the side of each bootie. Press a yellow mini M&M in the center of each flower.
  3. Arrange the licorice pieces into a small bow shape. Press the licorice bows on the top edge of each cake.

 

Serves 24

Make the Baby Booties Cake

 

Sweet Peas in a Pod Cupcakes

 

 

 

 

Pea-in-the-Pod is a go-to baby shower theme, especially for twins. These baby shower cupcakes are the perfect match for it, with fruit-chew “peas” nestled in pods.

 

Ingredients:

 

  • 12 vanilla cupcakes baked in green paper liners*
  • 1-1/2 cups vanilla frosting
  • 1 cup ground graham crackers
  • 50 to 60 green Skittles
  • 20 green fruit chews (Laffy Taffy, Jolly Rancher)

 

*Green cupcake liners can be purchased from Confectioneryhouse.com

 

Tools:

 

  • 1 freezer weight zip lock bag
  • Small paring knife

 

Frosting the cupcakes:

 

  1. Spoon 1/4 cup of the vanilla frosting into a zip lock bag.
  2. Place the graham crumbs in a shallow bowl.
  3. Spread the vanilla frosting on top of a cupcake and make smooth. Roll the top of the frosted cupcake in the graham cracker crumbs to cover completely. Repeat with the remaining cupcakes and frosting.

 

To make the peas:

 

  1. Unwrap the fruit chews. Microwave 4 of the fruit chews at a time for no more than 3 seconds to soften. Press 2 together and roll out to a 1/8-inch oval. Using the template and scissors or small knife and cut out as many ovals as possible. Transfer ovals to a cookie sheet lined with parchment paper. Repeat with the remaining fruit chews to make 20 ovals.
  2. Roll out the fruit chew scraps into ropes about 3 inches long. Twist the ropes into curly tendrils
  3. Press 2 to 4 Skittles on one side of the fruit chew ovals. Fold the other half of the fruit chew over the Skittles to make the pea pods. Repeat with the remaining candies.

 

To complete the cupcakes:

 

  1. Snip a small corner from the bag with the vanilla frosting. Pipe several dots of vanilla frosting on top of the cupcakes. Arrange 1 or 2 pea pods on top of each cupcake using the dots of frosting to help secure. Add several tendrils.

 

Serves 12

Make the Sweet Peas in a Pod Cupcakes

 

 

Rocking Horse Cake

 

 

 

 

This cake riffs on the iconic playroom fixture. Make it the star of the shower with bright-colored frosting and rolled-out candies to make the saddle and bridle.

 

Ingredients:

 

  • 1 (9-inch) round cake
  • 1 chocolate frosted doughnut
  • 2 cans (16 ounces each) vanilla frosting
  • Red, purple and yellow food coloring
  • 15 spearmint leaves
  • 1/2 cup green decorating sugar
  • 4 anisette or almond toasts (Stella D’Oro)
  • 4 red spice drops
  • 2 strands red licorice laces
  • 1 white Jelly Belly Mint Creme
  • 1 Junior Mint
  • 1 brown mini M&M

 

Tools:

 

  • 2 freezer-weight zip lock bags
  • Rolling pin
  • Scissors
  • Serrated knife

 

Trimming the cake:

 

  1. Place the cake on a clean work surface. Use the template and serrated knife and cut a 1 inch slice of cake from 1 edge. Cut slice in half to make the legs.
  2. Cut out the wedge of cake below the cut area to make the head (see template for reference).
  3. Cut the doughnut in half. Cut one half in half again.
  4. Arrange the cake and doughnut pieces on a serving platter in the shape of the horse (see template for reference).
  5. Place the breakfast cookies below the feet as the rocker, rounded side facing away from the cake.

 

Frosting the cake:

 

  1. Tint 1-1/4 cups of the vanilla frosting yellow with the food coloring. Spoon the frosting into a zip lock bag. Tint 1/2 cup of the vanilla frosting red with the food coloring. Spoon the frosting into a zip lock bag. Tint the remaining vanilla frosting purple with the coloring.
  2. Spread the purple frosting all over the cake, not the cookies, and make smooth.

 

To complete the cake:

 

  1. Sprinkle the work surface with some of the green decorating sugar. Press 8 of the spearmint leaves together and roll out, adding more sugar to prevent sticking into a 5 inch oval (see template for reference). Press the remaining spearmint leaves together and roll into an 8 by 4-1/2-inch rectangle.
  2. Using scissors and template, cut out the saddle from the oval. Cut the rectangle into three 1 by 8-inch strips.
  3. Arrange the spearmint leaf pieces on top of the cake as shown. Trimming the excess from the strips on the feet and the bridle.
  4. Snip a small corner from the bags with the yellow and red frostings. Pipe long overlapping lines of yellow frosting to make the mane and the tail.
  5. Pipe dots along the top of the feet and around the lower edge of saddle with the red frosting. Pipe red frosting to cover the tops of the cookies.
  6. Add the red laces under the saddle and trim any excess. Flatten 2 of the red spice drops and attach with a dot of frosting as shown on the base of the saddle and the bridle. Add the 2 remaining spice drops to tips of end cookies.
  7. Add the crème mint as the eye and attach the Junior Mint as the pupil with a dot of frosting. Add the M&M as the nostril.

 

Serves 16

Make the Rocking Horse Cake

 

 

Bird’s Nest Cupcakes

 

 

 

Sweet, chirping baby birds are a sign of spring, birth and new beginnings—perfect for a baby shower! Plus, no messy cake-cutting; just pile on toasted coconut to create a nest, add a dollop of frosting for the baby bird, and these baby shower cupcakes are ready to serve.

Ingredients:

 

*Brown paper liners can be purchased at Confectioneryhouse.com.

Tools:

 

  • Scissors
  • 1 freezer weight zip lock bag, 1 quart

For the cupcakes:

 

  1. Place the toasted coconut in a medium bowl. Spread the chocolate frosting on top of each cupcake to cover. Use the back of a spoon to make a shallow indentation in the center of the frosting. Roll the frosted cupcakes in the coconut to cover completely.
  2. Break several of the pretzel sticks in half and insert them around the outside edge of each cupcake nest to look like twigs.
  3. Add several Jordan almonds in the center of 8 of the nests to look the eggs.

For the chicks:

 

  1. Cut the circus peanut into 4 small beak shapes, about 3/4-inch in length.
  2. Tint the vanilla frosting with the food coloring to make yellow. Spoon the yellow frosting into the zip lock bag, press out the excess air and seal the bag. Snip a 1/4-inch corner from the bag.
  3. Pipe a small mound of the yellow frosting on top of the 4 cupcakes without eggs to make the chicks. Add the orange candy for the beak. Pipe the eyes with the black decorating frosting. Continue with the remaining cupcakes.

 

Serves 12

Make the Bird’s Nest Cupcakes

 

Diaper Bag Cake

 

 

 

Give the guest of honor a chic treat with this gorgeous diaper bag cake, filled with cookie versions of bottles and teddy bears.

 

 

Ingredients:

 

  • 2 (8-inch) round cakes
  • 1 can (16 ounces) chocolate frosting
  • 1 cup vanilla frosting
  • Red food coloring
  • 3 tablespoons sugar
  • 8 white spice drops
  • 1/4 cup mini brown candy coated chocolates (M&M minis)
  • 1/3 cup pink licorice pastels
  • 4 pink Jelly Belly Crème Mints*
  • 1 rope red licorice laces (Peel n Pull)
  • Bottle and Bear cookies

*Find Jelly Belly Crème Mints at the Jelly Belly Official Website.

 

Tools:

 

  • 1 freezer weight zip lock bag

 

Trimming the cakes:

 

  1. Place the cakes on a clean work surface. Using a bread knife, trim the tops to make level.
  2. Spread a small amount of chocolate frosting on one cut surface. Place another cake layer on top, trimmed side down and sandwich the cakes together.
  3. Cut a 1-inch strip from one side of the cake layer. Cut a 2-inch deep semi-circle from the opposite edge.
  4. Tint 3/4 cup of the vanilla frosting pink with the red food coloring. Spoon the frosting into a zip lock bag. Set aside.
  5. Place the cake on a serving platter, semi circle side up.

 

 

To make the tissue:

 

  1. Sprinkle the work surface with some of the sugar. Press the spice drops together. Roll them out on the sugared surface, adding more sugar to prevent sticking, and roll out to a thin circle. Cut the circle into a square to make the tissue. Set aside.

 

Frosting the cake:

 

  1. Spread the remaining vanilla frosting on the top cut edge of cake and make smooth. Frost the sides of the cake with the chocolate frosting and make smooth.
  2. Press the pink licorice pastels, lengthwise, along each side of cake.
  3. Press the pink mints on either side of upper corners of cake.
  4. Snip a small corner from the bag with the pink frosting. Pipe a decorative edge all around the top of cake.
  5. Pipe dots of pink frosting all over sides of cake. Press the brown candies in center of each dot.

 

To complete the cake:

 

  1. Press each end of the licorice rope into each top side of the cake to make the strap.
  2. Fold the spice drop square and press into the top, allowing it to hang over the edge of cake, to look like a tissue.
  3. Add the cookie bottles and bear.

 

Serves 16

Make the Diaper Bag Cake

 

Duck Cake

 

 

 

 

Guests will go quackers over this too-cute ducky cake, which starts with a simple store-bought pound cake.

 

Ingredients:

 

  • 1 (5 by 7 inch) yellow loaf cake
  • 1 jumbo cupcake or muffin
  • 1 can (16 ounces) plus 1/2 cup vanilla frosting
  • Yellow and blue food coloring
  • 3 orange circus peanuts
  • 2 brown candy coated chocolates
  • 1 tube (4.25 ounces) brown decorating frosting

 

Tools:

 

  • A bread knife
  • A wooden skewer
  • 2 small zip lock bags
  • A small offset spatula or butter knife

 

Trimming the cake:

 

  1. Place the loaf cake on a clean work surface. Using the bread knife, trim the top of the cake if too domed. Use the bread knife to cut a 1-1/2 by 3-inch triangle from either side of one short end of cake. Round the corners on the opposite end of cake using the template as a guide.
  2. Remove the paper liner from the cupcake or muffin. Trim a ½ inch from one side of cupcake to make flat and able to sit on cake evenly.
  3. Transfer the trimmed cake to a serving platter.
  4. Sandwich the 2 larger pieces of trimmed cake, cut side together, with some frosting and secure at the trimmed end of cake as the tail. Attach the cupcake, trimmed side down, with some of the frosting at the opposite end as the head, domed side facing out. Insert a wooden skewer into the cupcake to secure.

 

 

Frosting the cake:

 

  1. Spoon 1 tablespoon of the vanilla frosting into a zip lock bag.
  2. Tint 1/2 cup of the vanilla frosting blue with the food coloring. Spoon the blue frosting into a zip lock bag. Set aside.
  3. Tint the remaining vanilla frosting golden yellow with the food coloring.
  4. Spread the yellow frosting over the cake to cover. Use an offset spatula or the back of a butter knife and smooth the frosting in long strokes toward the tail to look like feathers.
  5. Snip a small corner from the bag with the blue frosting. Pipe wavy lines around the base of the cake to look like water.

 

To complete the cake:

 

  1. Place a circus peanut on its side and cut in half lengthwise. Snip small notches with some scissors on 1 short end to make the webbed feet. Pinch the opposite end to taper slightly. Cut a 1/4-inch slice from one end of the remaining circus peanuts. Use one of the trimmed pieces as the tongue and press the trimmed ends together to make the beak.
  2. Insert the tapered ends of the trimmed circus peanuts on the lower end of the cake as the feet. Press the beak circus peanuts on the front of the cake.
  3. Press the brown M&M’s on either side of the head for the eyes.
  4. Snip a very small corner from the bag with the vanilla frosting. Pipe the highlights in the eyes with the vanilla frosting. Pipe the nostrils on the beak with the chocolate decorating frosting.

 

Serves 12

Make the Duck Cake

 

 

Humpty Dumpty Cake

 

 

 

For a storybook or nursery-rhyme theme, this Humpty Dumpty cake will impress. And you don’t need all the King’s horses or men to put him together: Colored frosting, fruit leather and an ice cream cone hat are all it takes. 

 

Ingredients:

 

  • 1 (9 by 13-inch) cake
  • 1 can (16 ounces) plus 1 cup vanilla frosting
  • Yellow and orange food coloring
  • 1 marshmallow
  • 2 Junior Mints
  • 2 packages red Fruit by the Foot
  • 1 sugar cone
  • 2 plain bread sticks
  • 1/2 cup light blue decorating sugar
  • 14 blue fruit chews (Jolly Rancher)
  • 2 each red and pink fruit chews (Jolly Rancher)
  • 10 red mini M&M’s
  • 1 tube (4.25 ounces) chocolate decorating frosting

 

Tools:

 

  • A serrated knife
  • Rolling pin
  • 1 freezer weight zip lock bag
  • Ruler

 

Trimming the cake:

 

  1. Place the cake on a clean work surface. Use a serrated knife to cut out the egg shape, using the template as a reference.
  2. Cut the bread sticks in half.
  3. Transfer the cake to a serving platter.

 

 

Frosting the cake:

 

  1. Tint 1/4 cup each of the vanilla frosting yellow and blue with the food coloring. Spoon the yellow frosting into a zip lock bag. Tint 2/3 cup of the vanilla frosting orange.
  2. Spread the lower third of the cake with the orange frosting and make smooth.
  3. Spread the remaining vanilla frosting on the top and sides of upper two-thirds of cake and make smooth.

 

To complete the cake:

 

  1. Unwrap the fruit chews. Microwave 4 of the blue fruit chews at a time for no more than 3 seconds to soften. Press 2 together and roll out to a 4 by 1-inch rectangle. Use a ruler to cut out 4 by 3/4-inch strips. Transfer strips to a cookie sheet lined with parchment paper. Repeat with the remaining fruit chews and scraps to make 7 strips.
  2. Microwave the remaining fruit chews. Shape the pink fruit chews into a 2-inch oval. Roll the red fruit chews into a 6-inch long rope.
  3. Cut the marshmallow in half crosswise.
  4. Wrap 2 of the cut bread sticks with 2 pieces of the blue fruit chews to almost cover. Press bread sticks on either side of the cake above the orange frosting.
  5. Arrange the 5 remaining strips of blue fruit chews, vertically, on the orange frosting. Trim the ends of fruit chews if necessary.
  6. Place a piece of red fruit by the foot across the edge of the orange frosting as a belt. Use more of the fruit leather to make a bow. Attach in the center of the belt with a red M&M in the center.
  7. Wrap the remaining red fruit leather around the other 2 bread stick pieces. Pres one end of each bread stick into the top side of a circus peanut for the legs and feet. Use some vanilla frosting to secure of necessary. Press the other end of the bread sticks into the base of the cake.
  8. Spread the blue frosting on top all over the ice cream cone and make smooth. Sprinkle with the blue sugar. Press the cone at the top of the cake, adding more frosting if necessary to secure.
  9. Snip a small corner from the bag with the yellow frosting. Pipe dots all over the cone and attach the M&M’s. Pipe a yellow line of frosting along the outer edge of cake.
  10. Add the cut marshmallow, cut side down for the eyes. Pipe a dot of yellow frosting and attach the Junior Mints as the pupils. Add the pink oval for the nose and the red rope for the mouth. Pipe eyebrows with the chocolate decorating frosting.

 

Serves 16

Make the Humpty Dumpty Cake

 

Baby Blanket Cake

 

 

 

Baby blankets are a classic, sure-to-please shower gift. This cake version is so bright and cheery, we wish they would make a matching crib set. 

 

Ingredients:

 

  • 1 (9 by 13-inch) cake
  • 2 cans (16 ounces each) vanilla frosting
  • 20 white spice drops
  • 1/2 cup each pink, yellow, violet, and light blue decorating sugars
  • Red, neon blue, neon purple and yellow food coloring (McCormick)
  • 20 yellow Skittles or M&M’s

 

Tools:

 

  • A bread knife
  • 6 freezer weight zip lock bags
  • A ruler
  • Rolling pin
  • Assorted flower shape cookie cutters
  • Clean small paintbrush

 

Trimming the cake:

 

  1. Place the cake on a clean work surface. Trim the top of the cake with a bread knife to make level.
  2. Transfer the cake to a serving platter, trimmed side down (This gives you a flat surface without so many crumbs.)

 

 

Frosting the cake:

 

  1. Spoon 1/2 cup frosting into 4 bowls. Tint each bowl a different desired color with the food coloring. Spoon each color plus 1 cup vanilla frosting into separate zip lock bags. Press out the excess air and seal the bags.
  2. Spread the remaining vanilla frosting on the top and sides of cake and make smooth.
  3. Use a ruler to mark the cake into thirds lengthwise and quarters to make 12 squares.
  4. Snip a small corner from the bag with the vanilla frosting and pipe lines over the ruler marks. Pipe decorative dots along the 2 short sides of cake to look like fringe.

 

To complete the cake:

 

  1. Press 2 spice drops together and flatten slightly.
  2. Sprinkle the work surface with some colored sugar. Roll out a flattened spice drop in the sugar, adding more to prevent sticking to a 1/8-inch thickness.
  3. Use a template or cookie cutter and cut out flower shapes. Repeat with the remaining spice drops, scraps and colored sugars to make 12 assorted flower sizes.
  4. Pipe a few white lines with the vanilla frosting on top of the spice drop flowers.
  5. Working with one color frosting at a time, microwave frosting in bag, massaging every few seconds, until melted and the texture of slightly whipped cream, about 10 seconds.
  6. Snip a small corner from the bag. Pipe or flood one square with just enough frosting to fill in the area. (Frosting will be thin and come out quickly. Pinch the end of the bag when finished.) Fill several squares with the frosting. Use a small paintbrush to push the frosting into the corners. Repeat with the remaining tinted frostings, including the vanilla frosting.
  7. Add the spice drop flowers to the center of each square. Add a yellow Skittle to each corner.

 

Serves 24

Make the Baby Blanket Cake

 

Cabbage Patch Cake

 

 

 

Was her Cabbage Patch Kid her first “baby,” way back in the day? These sweet sleeping cabbage patch flowers will emphasize this momentous, full-circle moment. Plant them on a 9″ x 9″ cake with colored cornflakes as leaves.

 

Ingredients:

 

  • 1 can (16 ounces) vanilla frosting
  • Green food coloring
  • 1 cup corn flakes
  • 1 (9-inch) square cake
  • 2 cups thin pretzel sticks
  • 1 tube (4.25 ounces) black decorating frosting
  • 4 whole vanilla wafers
  • 1/4 cup ground vanilla wafers

 

Tools:

 

  • Wax paper
  • Cookie sheet
  • 1 small zip lock bag

 

For the cabbage leaves:

 

  1. Line a cookie sheet with wax paper.
  2. Tint 1/2 cup of the vanilla frosting bright green with the food coloring. Place the corn flakes in a medium bowl. Heat the green frosting in the microwave, stirring every 5 seconds, until liquid, about 10 seconds. Pour the frosting over the corn flakes and toss well until the flakes are completely coated with the frosting.
  3. Transfer the coated corn flakes to the prepared cookie sheet and spread in a single layer. Let flakes set until dry, about 20 minutes.

 

Frosting the cake:

 

  1. Spoon 2 tablespoons of the vanilla frosting into a small zip lock bag. Press out the excess air and seal the bag.
  2. Place the cake on a serving platter and spread the remaining vanilla frosting over the cake and make smooth. Press the pretzel sticks close together, vertically, all over the sides of the cake to make the fence. Snip a small corner from the bag with the vanilla frosting. Pipe dots of frosting on the ends of some of the remaining pretzel sticks and press against the sides of the cake, lengthwise, as the fence posts.
  3. Pipe the sleepy faces with the black decorating frosting on top of the 4 vanilla wafers. Sprinkle the top of the cake with the ground vanilla wafers. Arrange the coated corn flakes as the 4 cabbages on top of the cake. Add the vanilla wafers as the center of each cabbage.

 

Serves 12

Make the Cabbage Patch Cake

 

Diaper Cake

 

 

 

 

Who knew baby shower diaper cakes could look so cute? We know the guest of honor will have her fill of not-so-sweet diapers later, so start her off with this pretty pastel-sprinkled version.

 

Ingredients:

 

  • 5 yellow spice drops
  • 2 green spice drops
  • 2 tablespoons table sugar
  • 1 (9-inch round) cake
  • 2 cups canned vanilla frosting
  • Neon purple food coloring (McCormick)
  • 2 tablespoons candy decors

 

Tools:

 

  • Paring knife
  • Tweezers
  • 2 freezer weight zip lock bags

 

Trimming the cake:

 

  1. Press the yellow spice drops together. Sprinkle a work surface with some of the table sugar. Roll out the yellow spice drops into a 9-inch rope, adding more sugar to prevent. Press the green spice drops together. Roll them in the table sugar, adding more sugar to prevent sticking, to a 1-1/2 inch circle.
  2. Cut the green spice drop circle in half to make 2 semi circles.
  3. Twist the yellow spice drop rope into a 3-inch pin shape. Press the 2 green pieces of spice drops over the ends to make the diaper pin head. Set aside.

 

 

Frosting the cake:

 

  1. Place the cake on a work surface. Trim a 1-inch wide piece along on side of cake. Use a 3-1/2 inch glass and cut out 2 semi circles on the opposite edge of cake about 1-3/4 inch into cake.
  2. Tint 1/4 cup of the vanilla frosting violet with the food coloring. Spoon the violet frosting into a zip lock bag. Spoon ¼ cup of the vanilla frosting into a zip lock bag.
  3. Transfer the cake to a serving platter. Spread the remaining vanilla frosting over the cake and make smooth.

 

To complete the cake:

 

  1. Snip a small corner from the bags with frostings. With the vanilla frosting, pipe 2 lines dividing the cake into 3rds as seen in the photo. Pipe an outline of violet frosting along the outer edge of the cake. Place the candy decors on the outside thirds of the diaper cake, using the tweezers for easier placement.
  2. Add the spice drop diaper pin to center of cake.

 

Serves 10

Make the Diaper Cake

 

Bunny Face Cupcakes

 

 

 

Babies + bunnies = we can’t take this much cute! These tasty baby shower cupcakes will be a sure hit, especially for a spring-themed celebration.

Ingredients:

 

 

*Flowered cupcake liners can be purchased at the grocery store 

Tools:

 

  • 1 freezer weight zip lock bag
  • Clean scissors

Frosting the cupcakes:

 

  1. Place the coconut in a shallow bowl.
  2. Spoon 1/4 cup of the vanilla frosting into a zip lock bag.
  3. Spread some of the remaining vanilla frosting on top of a cupcake and mound slightly.
  4. 4. Roll the top of the cupcake in the chopped coconut to cover completely. Repeat with the remaining cupcakes, frosting and coconut.

To complete the cupcakes:

 

  1. Place the pink and blue decorating sugars in separate small bowls. Cut the marshmallows in half, crosswise. Dip 12 pieces, cut side down, in the pink sugar. Repeat with the blue sugar.
  2. Insert a pretzel stick into the short side of each marshmallow to support the ears on the cupcakes.
  3. Snip a small corner from the bag with the vanilla frosting. Pipe a line of frosting around outer edge of the sugared marshmallow. Dip frosting edges into coconut to cover. Repeat with the remaining marshmallows.
  4. To make the ears, insert 2 like colored marshmallows, pretzel ends into cupcake, at an outside edge of the frosted cupcake.
  5. Pipe 2 dots of vanilla frosting for the eyes and press the chocolate chips into the frosting, pointed end in. Pipe a dot of vanilla frosting on top of the cupcake and add the jellybean for the nose.
  6. Pipe the whiskers with the black decorating frosting. Repeat with the remaining cupcakes.
  7. Arrange the cupcakes on a serving platter. Sprinkle the surface with the green sprinkles if desired.

 

Serves 12

Make the Bunny Faces Cupcakes

 

Teddy Bear Cake

 

 

 

As far as baby shower cake ideas go, this one is cuddle-worthy! Guests will love a teddy bear cake with pastel candy sprinkles and a jaunty fruit leather bow tie.

 

Ingredients:

 

  • 1 cake baked in a 1-1/2 quart Pyrex bowl
  • 1 cake baked in a 1 quart Pyrex bowl
  • 3 large chocolate frosted doughnuts
  • 1 mini chocolate frosted doughnut
  • 8 thin pretzel sticks
  • 1 can (16 ounces) plus 1 cup vanilla frosting
  • Green and blue food coloring (McCormick)
  • 2 black or brown M&M’s
  • 1 large pink jellybean
  • 3 pink fruit chews (Laffy Taffy or Jolly Rancher)
  • 2 tablespoons pink decorating sugar (Cake Mate)
  • 3 tablespoons large candy decors (like Wilton)
  • 6 Jordan almonds

 

Tools:

 

  • A bread knife
  • Rolling pin

 

Trimming the cakes:

 

  1. Use the bread knife to trim the tops of the bowl cakes to make level. Place the cakes cut side down on a work surface. Cut a 1/2-inch piece from one edge of each cake.
  2. Cut one large chocolate frosted doughnut and the mini in half. Insert a thin pretzel stick halfway into each cut end of doughnuts.
  3. Arrange the cakes and doughnuts on a serving platter as shown in template, using some vanilla frosting to secure the doughnuts.

 

 

Frosting the cake:

 

  1. Tint the remaining frosting teal blue with the blue and green food coloring. Spread the frosting over the entire cake and make smooth.

 

To complete the cake:

 

  1. Press M&M’s as the eyes and the pink jellybean as the nose into the frosting, Add the candy decors as spots all over the cake. Press 3 Jordan almonds on each foot to look like the pads on the bear.
  2. Sprinkle the work surface with some of the pink sugar. Roll out the fruit chew in the sugar, adding more sugar to prevent sticking, to a 3 by 1-1/2-inch rectangle. Trim the fruit chew to make straight edges. Pinch the center to make the bow tie and press at the base of the small cake for the bow.

Serves 16

Make the Teddy Bear Cake

 

Baby Bottle Cake

 

 

 

Your mama-to-be-friend will probably be spending a lot of time with baby bottles. Get her acquainted with this cake version, which only requires a little trimming and colored frosting.

 

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

Make the Baby Bottle Cake

 

Birth Announcement Cake

 

 

 

 

The mom-to-be can’t wait to send out her baby’s real birth announcements? Give her a preview with this easy 9” x 9” baby shower cake. Customize the color by theme or the mama-to-be’s fave.

 

Ingredients:

 

  • 6 blue or pink fruit chews (Jolly Rancher or Air Head)
  • 8 small light blue or pink jellybeans
  • 1 can (16 ounces) vanilla frosting
  • Blue or red food coloring
  • 1 (9-inch) square cake
  • 1/2 cup dark chocolate frosting
  • 1 cup blue or pink round candies (Sixlets)

 

Tools:

 

  • A bread knife
  • Clean scissors
  • 2 freezer weight zip lock bags

 

Trimming the cake:

 

  1. Place the cake on a clean work surface. Use the bread knife to trim the top of the cake to make level.
  2. Place the cake cut side down on a serving platter.

 

Frosting the cake:

 

  1. Tint 1/4 cup of the vanilla frosting blue or pink with the food coloring. Spoon the tinted frosting into a zip lock bag.
  2. Spoon the chocolate frosting into a zip lock bag.
  3. Spread the remaining vanilla frosting on the top and sides of the cake and make smooth.
  4. Snip a small corner from the bag with the blue or pink frosting and pipe an outline on the top edge of the cake.

 

To complete the cake:

 

  1. Unwrap the fruit chews and microwave for no more than 3 seconds to soften. Press the 3 together and roll out to a 5-inch oval. Repeat with the remaining fruit chews.
  2. Cut out the 2 feet shapes. Arrange the fruit chew feet next to each other on the lower left of the cake.
  3. Cut 2 jellybeans in half crosswise to make the small toes. Add the jellybeans as the toes as pictured.
  4. Snip a small corner from the bag with the chocolate frosting and pipe the birth information next to the feet.
  5. Press the round candies close together all around the base of the cake.

 

Serves 12

Make the Birth Announcement Cake

 

Baby Faces Cupcakes

 

 

 

It’s fun to wonder what baby will look like. You can make plenty of different mini-me possibilities with these cute baby shower cupcakes.

 

Ingredients:

 

  • 12 vanilla cupcakes baked in white paper liners
  • 1 can (16 ounces) vanilla frosting
  • 1/2 cup chocolate frosting
  • Red and yellow food coloring
  • 12 pink and brown jellybeans
  • 1/4 cup dark chocolate frosting
  • 24 mini M&M’s blue, green and brown
  • 4 mini marshmallows
  • 1 tube (4.25 ounces) red decorating frosting

 

Tools:

  • 3 freezer weight zip lock bags
  • Clean scissors

 

To Frost the Cupcakes:

 

  1. Spoon 3 tablespoons vanilla frosting into a zip lock bag. Tint 1/4 cup of the vanilla frosting yellow with the food coloring. Spoon the yellow and the dark chocolate frosting into separate zip lock bags.
  2. Divide the remaining vanilla frosting between 3 small bowls. Add 1 tablespoon chocolate frosting and 2 drops of red food coloring to one of the bowls and stir well for the very light brown frosting. Add the remaining chocolate frosting in another bowl with the vanilla frosting and stir well for the light brown frosting.
  3. Tint the remaining bowl of vanilla frosting with a few drops of red food coloring. Stir well for a pale pink.
  4. Spread each color of the frostings on top of 4 cupcakes and make smooth.

 

To Decorate the Cupcakes:

 

  1. Snip a small corner from each of the bags with the frostings.
  2. Pipe 2 dots of the vanilla frosting on top of the cupcakes. Add the mini M&M’s as the eyes. Add a jellybean nose. Pipe some of the dark chocolate or yellow frosting on the top edge as hair. Pipe a mouth with the red decorating frosting. To make a tooth, cut the mini marshmallows into small pieces and attach to the red frosting. Repeat with the remaining cupcakes and frosting.

Serves 12

Make the Baby Faces Cupcakes

 

Baby Blocks Cake

 

 

 

For a simple, colorful focal point for any baby shower, this cake fits the bill. Store-bought pound cake cut into squares make building the “blocks” a cinch.

 

Ingredients:

 

  • 1 (9 by 13-inch) cake
  • 2 cans (16 ounces each) vanilla frosting
  • Red, yellow and blue food coloring
  • 45 to 50 assorted colored fruit chews (Jolly Ranchers, Tootsie Rolls, Air Heads, Laffy Taffy, Starburst)

 

Tools:

 

  • A bread knife
  • 1 freezer weight zip lock bag
  • Assorted 2 to 3-inch animal and letter cookie cutter shapes

 

Trimming the cake:

 

  1. Place the cake on a clean work surface. Use the bread knife and trim the top of the cake to make level. Cut the cake in half lengthwise.
  2. Spread some of the vanilla frosting on one cut side of cake. Place the other cake on top, cut side down and sandwich together. Cut the cake into thirds, crosswise, to make 3 squares. Trim cakes again to make them as square as possible.

 

 

Frosting the cake:

 

  1. Spoon 3/4 cup of the vanilla frosting into a zip lock bag. Set aside.
  2. Divide the remaining frosting between 3 bowls. Tint each bowl a different pastel color with the food coloring. Cover the bowls with plastic wrap to prevent drying.
  3. Spread one cake with one of bowl of tined frosting and make smooth. Repeat with the other cakes and tinted frostings.

 

To complete the cake:

 

  1. Unwrap the fruit chews. Microwave 4 fruit chews at a time for no more than 3 seconds to soften. Press together and roll out to a 4-inch circle. Use the cookie cutters to cut out desired shape. Transfer shape to a cookie sheet lined with parchment paper. Repeat with the remaining fruit chews and scraps to make 15 shapes.
  2. Press the fruit chew cut outs onto the center of each side of the frosted cakes. Add some vanilla frosting to help secure if necessary.
  3. Snip a small corner from the bag with the vanilla frosting. Pipe lines of vanilla frosting all along the edge of cakes.
  4. Use a spatula to transfer cakes to a serving platter, stacking one of the cakes on the other 2 if desired.

 

Serves 18

Make the Baby Blocks Cake

 

Rattle Cake

 

 

 

 

Wow your mom-to-be with a bold-colored rattle cake. Stacking two bowl-shaped cakes creates this baby shower cake’s showy 3D effect.

 

Ingredients:

 

  • 2 cakes baked in 1-quart Pyrex bowls
  • 1 can (16 ounces) plus 1 cup vanilla frosting
  • Neon green food coloring (McCormick)
  • 1 plain bread stick
  • 1 tablespoon light corn syrup
  • 1/2 cup orange decorating sugar (Wilton)*
  • 20 orange spice drops
  • 1 plain doughnut
  • 1/2 cup each yellow and orange jellybeans
  • 1 large orange spice drop
  • 8 yellow Jelly Belly Mint Cremes**

 

*Orange sugar can be purchased at craft stores or from Wilton’s website.

 

**Jelly Belly Mint Cremes can be purchased from Jelly Belly’s website.

 

Tools:

 

  • A serrated knife
  • 2 freezer-weight zip lock bags
  • A pastry brush

 

Trimming the cakes:

 

  1. Trim the tops side of both cakes to make level.
  2. Trim 1/2 inch from the curved bottom of one cake and place it wide side up on a serving platter. Spread the top with some of the vanilla frosting. Place the other cake on top, trimmed side down to make a ball. Place cake on a long serving platter.

 

 

Frosting the cake:

 

  1. Spoon 1 cup of the vanilla frosting into a zip lock bag.
  2. Tint the remaining vanilla frosting neon green with the food coloring. Spoon 1/3 cup of the neon green frosting into a zip lock bag. Press out the excess air and seal the bags.
  3. Spread the round cake with the neon green frosting and make smooth.

 

To complete the cake:

 

  1. Heat the corn syrup in the microwave until bubbly. Brush the bread stick with the hot corn syrup and sprinkle with the orange sugar to coat. Set aside.
  2. Sprinkle a work surface with some of the orange sugar. Press the orange spice drops together and roll out in the orange sugar, adding more to prevent sticking to make a 17 by 2 inch strip. Trim with scissors to make sides straight. Set aside.
  3. Press the sugared bead stick into one end of the frosted cake. Press the other end into the plain doughnut.
  4. Snip a small corner from the bags with vanilla and neon green frosting. Pipe rings of the neon green frosting on top of the doughnut. Add a row of yellow jellybeans on the outside edge of doughnut and a row of orange jellybeans on the inside edge.
  5. Arrange the strip of orange spice drops across the center of the cake, pressing lightly to secure. Press the large orange spice drop at the top center of the cake.
  6. 6. Pipe lines of vanilla frosting and attach the rows of jellybeans and crème mints on top of the cake. Pipe a decorative edge on either side of the orange stripe and at the base of the bread stick.

 

Serves 16

Make the Rattle Cake

 

Pacifier Cake 

 

 

 

 

The binky might just end up being her best friend in a few months, so what better idea for a baby shower cake? We love the handle made from a donut.

 

Ingredients:

 

  • 1 (9-inch) round cake
  • 1 cake baked in a 1 quart Pyrex ovenproof bowl
  • 1 plain doughnut
  • 1 can (16 ounces) vanilla frosting
  • Yellow and red food coloring
  • 2 rolls Fruit by the Foot
  • 4 strands red licorice laces

 

Tools:

 

  • A bread knife
  • Offset spatula or butter knife

 

Trimming the cakes:

 

  1. Trim the tops of the layer and bowl cakes to make level. Reserve scraps.
  2. Place the layer cake on a clean work surface. Use the bread knife to cut the cake in half into a 4-inch semi circle and a 5-inch semi circle.
  3. Sandwich the cut cake layers, lining up the cut sides, with some vanilla frosting. Arrange the cakes, cut side down, on a serving platter. Place the bowl cake, 1-1/2 inches away from lower cake layer as the nipple. Use the scraps to cut a small piece of cake to extend from the layer cakes to the bowl cake.

 

 

Frosting the cakes:

 

  1. Tint 3/4 cup of the vanilla frosting pale orange with the red and yellow food coloring. Tint the remaining vanilla frosting yellow with the food coloring.
  2. Spread the yellow frosting over the standing layer cake and make smooth. Spread the orange frosting over the bowl cake and scraps and make smooth. Use an offset spatula or butter knife to make long lengthwise strokes of the orange frosting.

 

To complete the cake:

 

  1. Wrap the fruit leather around the doughnut, overlapping slightly, to cover completely. Use a dot of water to secure.
  2. Press the covered doughnut in the center of the flat side of cake as the handle.
  3. Press 2 rows of red laces along the far edge of the yellow cake, trimming laces if necessary.

 

Serves 14

Make the Pacifier Cake