Basic Baby Shower
Cake Recipes & Ideas

Looking for a bit more of a challenge by making a cake from scratch? Below are some yummy & basic baby shower cake recipes. You will also find recipes for buttercream frosting and some cute decorating tips.

Basic Yellow Cake

Ingredients:
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
2/3 cup butter or margarine
2 eggs
1 1/2 teaspoons vanilla
1 1/4 cups milk
Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs andvanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk,beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Removefrom pans; cool completely. Fill and frost as desired.

Makes 12 servings.Copyright © 2003-2006 Wilton Industries - All rights reserved

Tools:
13 x 9 in. Oblong Pan

Ingredients:
2 cups (12 oz.) semi-sweet chocolate chips, divided
3/4 cup (1 1/2 sticks) butter or margarine
1 1/2 cups granulated sugar
3 eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups water
Preheat oven to 350°F. Spray pan with vegetable pan spray.

Melt 1 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth. Pour into prepared pan.

Bake 40-45 minutes or until cake tests done. Place pan on cooling rack. Sprinkle remaining 1 cup chocolate chips over cake; let stand 2-3 minutes or until chips have softened. Gently spread melted chocolate over top of cake. Cool completely in pan before covering.

Serves 12. Copyright © 2003-2006 Wilton Industries - All rights reserved

Buttercream Icing

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.

**Add 2 tablespoons light corn syrup per recipe to thin for icing cake.

Copyright © 2003-2006 Wilton Industries - All rights reserved

Chocolate Buttercream

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
3-4 tablespoons milk
Light corn syrup**
Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.

Darker Chocolate Icing: Add 4 more unsweetened chocolate squares (or ¼ cup sifted cocoa powder) and 1 more tablespoon of milk to Chocolate Buttercream Icing.

Chocolate Mocha Icing: Substitute freshly brewed strong coffee for milk in recipe.

For a unique change of pace, use 1/8 to 1/4 teaspoon Wilton Candy Flavors in place of vanilla extract.

For best results, keep icing bowl in refrigerator when not in use.

Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

**Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake.

Copyright © 2003-2006 Wilton Industries - All rights reserved

Fondant Cakes

Fondant is a smooth, sweet covering for a cake. It is said to make cake last longer beacause it traps in the moisture. Fondant cakes have become a trendy way to celebrate! They are sleek, cute and make a wonderful presentation! They are a bit more time consuming, but well worth it!

Click here to see some cute fondant cakes.

Cute Decorating Ideas

• top your cake with cute candy sprinkles such as feet, rattles or ducks
• make a chocolate cake topped with strawberries and stick a pick in it with a cute sign saying "Welcome Sweet Baby"
• pour cake mix into a cute cake pan to match your baby shower theme. Some cute ones we've seen are: heart, butterfly,football, duck, horseshoe (for a western/cowboy theme)
• make each guest their own special cake by using mini-bundt cake pans
• decorate some baby-themed sugar cookies that were baked with a skewer in the bottom of them - place them on the top of the cake
• drizzle chocolate or raspberry sauce on the bottom of the guest's plate before serving.

• Get great ideas on "wording for baby shower cakes"
• See our Baby Shower Cake Contest entrants (over 100 cakes submitted!)
• Return from Baby Shower Cake Recipes..See Baby Shower Cakes
  You'll find free baby shower cake pictures and more!