Baby Rattles Recipes

COOKIE BABY RATTLES RECIPE

Steps:

• Carefully pull apart the cookies. Dip cake pop sticks into white candy coating (follow package instructions on how to melt). Reassemble cookies with the cake pop stick sandwiched between the cookie halves. Press cookie gently so stick is firmly in place.
• Once sticks are set, dip cookies into candy coating and put on waxed paper or parchment paper to harden.
• Melt candy coating again (if needed) and tint with food coloring to match shower theme. Put melted candy coating into piping bag and draw baby feet with #5 tip. Allow to dry fully and harden
• Dip one end of paper straw into candy coating (heat in microwave again if needed) and insert over top of cake pop stick. Cut off excess paper straw, making it same length as cake pop stick.
• Attach mint-flavored candies on end of paper straw with hot glue gun (hold in place until glue cools)

FERRERO ROCHER BABY RATTLES

Steps:

• Carefully peel off paper cup wrapper off the bottom of the candy.
• Gently push in the rock candy stick into the bottom of the foil wrapped candy.
• Tie a small bow around the stick if desired with ribbon.

BABY RATTLES

Steps:

• In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine sour cream, eggs and extract; add to dry ingredients with butter. Mix well. Spoon 1 heaping teaspoonful into paper-lined miniature muffin cups. Place three chocolate chips in each cup; top with batter until two-thirds full. , Bake at 350° for 15 minutes or until golden brown. Immediately remove from tins; cool completely on a wire rack. , For icing, combine sugar, butter, milk and vanilla; spread over cupcakes. Top with sprinkles. To form handles, cut a small hole in the side of each cupcake with a sharp knife. Push both ends of a piece of licorice into hole. Tie ribbon in a bowl around licorice.

BOOTIES 'N' RATTLES CAKE

Steps:

• Let separated eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks and orange zest; beat well. Combine flour, baking powder and salt; add to the creamed mixture and mix well (batter will be thick). In a small bowl and with clean beaters, beat the egg whites on high speed until stiff. Fold into batter. , Pour into a greased and floured 13x9-in. baking pan. Bake at 375° for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; invert onto a wire rack to cool completely. Transfer to a 15x12-in. covered board. , Place 3/4 cup frosting in each of two small bowls; tint one pastel pink and one pastel blue. Set aside 2-1/2 cups frosting for trim and border. Cover and set bowls aside. Frost cake with remaining frosting. , Using dental floss or a sharp knife, mark a straight line lengthwise down the center of the cake. Mark additional lengthwise straight lines, dividing the cake into four equal sections. Mark five lines widthwise, dividing the cake into a total of 24 squares., For booties, insert plain pastry tip # 8 into a pastry bag or a plastic bag with small hole; add pink frosting. In alternating squares, pipe an elongated dot, raising up at one end to form the heel., For rattles, use plain tip #8 and blue frosting. In each of the empty squares, pipe one large dot and one small dot, leaving 3/4 in. between dots. Use plain tip #2 and blue frosting to pipe a line connecting the dots., For trim, use plain tip #2 and reserved white frosting. Pipe a bow and trim on each bootie and a bow on each rattle. , Use star tip #20 to pipe rows of white shells on top of the straight lines. Pipe a row of shells around top and bottom edges of cake.

BABY RATTLE PEAR CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 20 regular-size muffin cups.
• In large bowl, beat cake mix, pears, 1/3 cup reserved pear syrup, the oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat butter, shortening, vanilla, powdered sugar and 3 tablespoons milk on low speed until well blended. Beat on medium speed, adding more milk if necessary, until fluffy and spreadable. Place 1/3 cup frosting in each of 2 small bowls. Add yellow food color to one bowl and stir to blend; add green food color to other bowl and stir to blend.
• Frost cupcakes with remaining white frosting. Pipe designs on cupcakes with yellow and green frostings. Decorate as desired with candy sprinkles. With bamboo skewer, poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into sides of cupcakes, just below frosting, to form rattles. Store loosely covered.

BABY RATTLE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes with vanilla frosting. Pipe designs on cupcakes with yellow and green icings. Decorate as desired with candy sprinkles.
• With toothpick, poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into sides of cupcakes, just below frosting, to form rattles. Store loosely covered.

BABY RATTLE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.
• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Tint with food coloring until desired shade is reached; spread onto cupcakes.
• Add decorations to resemble photo, reserving 24 marshmallows to insert into lollipop sticks for the rattles.

BABY RATTLE CUPCAKES

Steps:

• Heat oven to 350 for shiny metal pans or 325 for dark or nonstick pans. Place paper baking cup in each of 20 regular-size muffin cups.
• In large bowl, beat cake mix, pears, 1/3 cup reserved pear syrup, the oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes: remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat butter, shortening, vanilla, powdered sugar and 3 Tablespoons milk on low speed until well blended. Beat on medium speed, adding more milk if necessary, until fluffy and spreadable. Place 1/3 cup frosting in each of 2 small bowls. Add yellow food color to one bowl and stir to blend: add green food color to other bowl and stir to blend.
• Frost cupcakes with remaining white frosting. Pipe designs on cupcakes with yellow and green frostings. Decorate as desired with candy sprinkles. With bamboo skewer poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into hole of cupcakes, to form rattles.