Adorable Baby Basket Cake

by Mary
(Fletcher, NC)

This baby basket cake is a white cake with Hershey chocolate syrup icing (icing recipe below.)

I iced a stacked oval cake using the basket weave method, and made all the decorations out of fondant icing and made the booties out of marshmallows piped with icing to give the crocheted look.

You can free hand or use templates to cut and shape your fondant decorations...to make the booties you use three large marshmallows for each bootie, set two side by side and cut one in half and use one of the halves as the top of the booties, you use a #18 open star cake decorating tip and make shell like designs in a roll all around the marshmallows,one row at a time. When done, use a #4 tip to make a figure 8 as the bow and two ribbons.

Hershey's Chocolate Syrup Icing
1/2 cup butter, room temperature
1/2 cup sifted unsweetened cocoa powder
1/2 cup chocolate syrup
3 cups confectioners sugar, sifted (measure out 3 cups before sifting)
1 tablespoon whipping cream
1 teaspoon vanilla

• In a large mixing bowl using an electric mixer on low speed beat the butter, sifted cocoa powder and chocolate syrup until just combined.


• Add in the sifted confectioners sugar, whipping cream and vanilla; beat on low speed until the confectioners sugar is combined; increase the speed to medium and beat for 1 more minute until smooth and spreadable (add in more whipping cream or sugar if needed to achieve desired consistency.)

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