Baby Shower Rattle Cake

by Chantel Esch
(Louisville, KY)

For this Baby Shower Rattle Cake I used two 10 inch round pans and 1 Wilton filler 4 inch pan.

The top of the rattle was simply covered in white butter cream icing.

The stick of the rattle was the middle of the second round.

I cut approximately 3 inches wide. This was crumb covered and then covered in blue fondant.

I cut the center of the 4 inch pan out and then covered that in white icing also.

I used the star tip to border the rattle and inside of the handle.

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