Booties N Rattles Cake Recipes

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 CUPCAKES

Steps:

• Heat oven to 350 degrees F for shiny metal pans (or 325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cupcakes as directed on box, using water, oil and eggs. Cool 10 minutes; remove from pan. 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.