Baby Fondant Packages Recipes

BABY CAKE--IT'S A GIRL!

Steps:

• Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in mini muffin pan.
• Make cake batter as directed on box. Pour batter into 3 mini muffin cups, filling two-thirds full; pour remaining batter into 1 1/2-quart bowl.
• Bake cupcakes 11 to 14 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from mini muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
• Place bowl cake on tray, cut side down. Cut 1 mini cupcake in half from top to bottom. Place half of the mini cupcake cut side against one of the whole mini cupcakes; use toothpick to hold them together. Repeat with remaining cupcake and half cupcake. Use frosting to adhere cupcakes to bowl cake for booties, with half cupcakes facing out. Use toothpicks if necessary. Spread 1/3 cup frosting in thin layer over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
• Reserve 1/4 cup of the frosting in small bowl. Spread remaining frosting over cake, frosting more heavily on side of bowl cake with booties; this will be baby's diaper. To reserved 1/4 cup frosting, add 3 drops neon pink food color, stirring until well blended. Spread pink frosting on mini cupcakes.
• On work surface, roll out 1/4 cup of the white fondant to 1/8 inch, and cut shapes out for soles of booties; press onto cupcakes, using colored frosting as glue.
• Knead 6 drops neon pink food color into 1 cup of the fondant. On work surface, roll out to 1/8 inch into rectangle. Gently lift rectangle, and drape over cake across from booties to make blanket, making wrinkles and folds as you place the rectangle.
• Knead 3 drops neon pink food color into 1/4 cup of the fondant, and roll out to 1/8 inch onwork surface into long strip. Use pastry wheel to make scalloped edge. Gently place edging along end of blanket, using small amount of water to adhere fondant if necessary.
• Knead 3 drops neon pink food color into 1/4 cup of the fondant, and roll out to 1/8 inch on work surface. Use small canapé cutters or paring knife to cut out flower shapes as desired.
• Knead 1 drop neon green food color and 2 drops neon pink into 1/4 cup of the fondant to get bright orange, and roll out to 1/8 inch on work surface. Use small canapé cutters or paring knife to cut out small rounds as desired.
• Place small cutout shapes on blanket as desired, using small amount of water to attach. Remove toothpicks before serving. Store loosely covered.

MINI ONESIE BABY SHOWER CAKES RECIPE

Steps:

• Mix cake following box instructions and bake in two 12" square cake pans; let cakes cool completely.
• Cut out onesie shapes with cookie cutter and place in refrigerator for 10 minutes.
• Make frosting by beating powdered sugar, butter, vanilla extract and milk until completely smooth, scraping down sides of bowl often (you can purchase icing to save time).
• Ice cake with "crumb coat" by applying thin layer of frosting evenly over cakes
• place in freezer for 15-30 minutes; add second layer of frosting and harden cakes in refrigerator for 10 minutes.
• Color fondant with food coloring, adding in small increments until desired color is achieved.
• Roll out about 1 cup of fondant to ¼" thick on counter lightly dusted with powdered sugar.
• Drape over cake and trim around edges with pizza cutter; repeat with each cake.
• Detail cakes with fondant utensils.
• Use small end of piping bag tip to make rings for buttons.

GARLIC-ROSEMARY DUTCH BABY

Steps:

• Whisk 3 eggs with 3/4 cup each flour and milk and 1 teaspoon kosher salt; let sit 5 minutes. Saute 6 thinly sliced garlic cloves and 1 tablespoon chopped rosemary in 6 tablespoons butter in a large ovenproof nonstick skillet, 1 minute. Add the batter and sprinkle with more rosemary. Bake at 425 degrees F until puffed and golden around the edge, 18 to 20 minutes. Sprinkle with sea salt.

FONDANT

Steps:

• In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.

SPARKLING BABY CAKES

Steps:

• Preheat the oven to 350 degrees F. Line the muffin tin with mini cupcake liners.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tins (about 2 teaspoon batter per cup cake.)
• Bake until a tester inserted in the center of the cakes comes out clean, about 15 minutes. Cool cupcakes on a rack in the tin.
• Whisk together the confectioners' sugar and Prosecco until smooth and sugar dissolves. (If cupcakes are not cool enough to ice, lay plastic film directly on top of the glaze to prevent it from drying out and set aside at room temperature until ready to use.) Dip the tops of each baby cake in the Prosecco glaze, sprinkle with sugar or top with tiny candies and return to the rack to set, about 25 minutes. Cooks Note: This is a great way to use up leftover bubbly. This recipe works just as well with flat Prosecco. For a full wine flavor, prick the mini cupcakes with toothpicks when they are cooling; then drizzle with some Prosecco before icing with the glaze.