Baby Shower cake recipes

So yesterday was our friend Jessica's very first baby shower. She asked if we would create a unique cake for her, but she really does not like fondant. What we came up with was a baby bump cake, French vanilla cake covered with vanilla buttercream and ruffled in frilly crusting buttercream. Because this type of cake is somewhat involved we will break the steps down into separate entries. The first is to make your cake mix foundation, and then to decide what flavor you would like to go with from there.

The frilly flower is a tulip created from gumpaste, and the pendant on the dress is from royal icing. 

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The very first thing that we had to do was find a suitable mold for the belly portion. For this cake we used Wilton's Soccer Ball pan, but we have been known to use a medium size pyrex bowl as well; anything that is oven-safe and provides the shape that you want will work.

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The foundation cake you want to be a quarter sheet, or 9x13, and the top of the dress is made from two small oven-safe bowls.


Cake pan release recipe:
Use a good cake-pan spray or make your own from equal parts oil, shortening and flour. Blend very well and keep in an airtight bowl in the fridge. When ready to use, spread a thin layer on bottom and sides of pan.

We don't buy cake mixes, we always make our own. You can do the same by following this recipe:

Master Cake Mix Recipe:

7 cups all purpose flour, sifted then measured
1/2 cup corn starch
1 Tablespoon salt
4 1/2 cups sugar
2 Tablespoons baking powder
3/4 cup cold butter, not margerine

Combine the sifted flour with the cornstarch, salt, sugar and baking powder. Put 2 cups of this into a food processor and add the butter. Blend until it forms very small crumbs. Add back into flour mixture and mix well. 

Separate into three freezer bags, 4 cups to a bag. This will equal one cake mix, which you can turn into yellow, white, spice and chocolate cakes. When you are ready to use the mix, make sure that you allow it to come to room temperature, or place flattened bag in microwave for 30 second intervals until it no longer feels cold, no more than one minute.

Yellow Cake:

4 cups cake mix
3 eggs
2 tsp vanilla
1/2 cup oil
1cup milk

Make a well with the mix, then add in the eggs, vanilla, oil and milk. Mix for 3 minutes on Medium. Remember, longer does not mean better batter, and you need 3 minutes for the batter to change, so it pays to time it. Pour into greased pans, wrap with wet towel strips and place into325* preheated oven. A 9x13 will take 30-40 minutes. Check with toothpick for doneness.

White Cake:

4 cups cake mix
4 egg whites
2 tsps. clear vanilla
1/2 cup oil
1 cup milk

Make a well with the mix, then pour in the rest of the ingredients. Mix on medium for 3 minutes. Pour into greased pans, wrap with wet towel strips and place in 325* preheated oven. A single layer 9x13 will be 30-40 minutes. Use toothpick to check for doneness.

Spice Cake:

4 cups cake mix
1/8 tsp. cloves
1 tsp. cinnamon
1/8 tsp. allspice
1/2 tsp. nutmeg
1/2 cup oil
1 cup milk
2 tsp. vanilla

Put cake mix in medium bowl. Add in spices and mix well. Make a well, add eggs, oil, milk and vanilla. Mix on Medium for 3 minutes. Pour into greased pans, wrap with wet towel strips, place in preheated 325* oven and bake 9x13 for 30-40 minutes. Use toothpick to check for doneness.

Chocolate Cake:

4 cups cake mix
2 tsp. vanilla
1/3 cup oil
1/4 cup hot water
1/2 cup cocoa powder
3eggs
1 cup milk

Make a well in center of mix. Add vanilla, oil, eggs and milk. Beat on low for 1 minute, scrape down sides.

Add cocoa powder to the hot water, mix well and add to flour mixture. Beat on medium for 2 minutes.

Pour into greased pan and wrap with wet towel. Place in 325*F preheated oven and bake 9x13 for 30-40 minutes, or until checks done with toothpick.