Edible Baby Shower Cake

 

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BABY SHOWER EDIBLE CAKE

All the following edible baby shower cake recipes can be found in our baby shower E-book with descriptive pictures.

For the baby shower cake , you have multiple options. First, you can always have an edible baby shower cake made special for the occasion. Regular cakes or ice cream cakes are always excellent options. We have listed some free cake ideas for you to use.

Another option is to make the cake, and cut it into small squares that can be decorated in a number of ways or purchase cake molds that come in all types of shapes such as a baby carriage, duck, baby bottle, teddy bear, and so on. In this second, we will provide some excellent recipes along with ideas for making the perfect baby shower cake.

Chocolate Chocolate Cake

In a large bowl, combine one, two-layer chocolate cake mix with two eggs, blending well. Add a 21-ounce can of cherry pie filling, again mixing completely. Blend in one teaspoon of almond extract.

Pour the batter into a greased and floured, 13 x 9-inch pan and bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean. Let cool while making the frosting. In a saucepan, mix five tablespoons butter, one-third cup of milk, and one-cup sugar.

Bring to a boil while stirring, cooking for one minute. Add six ounces of semi-sweet chocolate morsels, beating in well until melted. Remove from heat and allow the mixture to cool. Then beat one more time until creamy and smooth. Poke holes in the cake and pour the frosting on top to cover.

Thin Mint Cookie Cake

In a bowl, cream six ounces butter and one cup of sugar until fluffy. Add eight egg yolks, one at a time. Then blend in two tablespoons cocoa and one cup of thin mint cookies, crumbled. Next, add one-third cup cake flower, mixing until well blended.

In a separate bowl, whip eight egg whites to stiff peaks but not dry. Fold these into the batter. Pour into a nine-inch pan and bake for 35 minutes at 350 degrees. Cool for 15 minutes and remove from pan, cooling on a wire rack.

Top the cake with chocolate cream made from eight ounces of melted chocolate with one-quarter cup heavy cream. Finally, sprinkle one cup of crumbled, thin mint cookies on top and lightly sprinkle with a dusting of powdered sugar.

Delicious Apple Pie

In a large bowl, whisk one-quarter cup oil, one-half cup granulated sugar, one-half cup brown sugar, and one egg. Stir in two cups baking apples, coarsely diced. Sift in one-cup flour, one-teaspoon baking soda, one-half teaspoon salt and one-teaspoon cinnamon until smooth.

Keep in mind that the batter will be thick and stiff. Now, blend in one cup of nuts. Put in a greased 8x8x2-inch pan and bake for 45 minutes at 350 degrees. When done cool on a wire rack.

Next, make buttermilk sauce for the cake by placing one-half cup sugar, four tablespoons butter, one-quarter teaspoon baking soda, one-quarter cup buttermilk, and two teaspoons vinegar in a saucepan.

Heat on medium while stirring until blended well. Cool slightly. Poke holes in the cake and pour the sauce on top, smoothing over the top of the cake. Garnish with apple slices and powdered sugar (optional).

Devil’s Food Cake

This cake recipe is perfect for making baby blocks. Boil one-half cup water in a saucepan. In a bowl, sift three-quarter cup of cocoa and add to the boiling water. Remove from heat, stirring vigorously until well blended. Set aside.

In a large bowl, cream three sticks of soft butter with two cups sugar until fluffy. Add four eggs, one at a time, beating with an electric mixer until smooth. Add two teaspoons of vanilla. In a separate bowl, mix three cups of sifted cake flour, three teaspoons baking soda, one-teaspoon salt, and one and one-half teaspoons baking powder.

Add to the moist mixture, alternating with the cocoa mixture. Pour into four, eight-inch square pans, baking at 325 for 25 to 30 minutes. To make the icing, with an electric mixer eight cups powdered sugar, one-cup soft butter, and two teaspoons vanilla until smooth.

To make the icing smooth, add eight tablespoons of milk, a little at a time. To make the baby blocks, remove the cakes from the pans and let cool for 10 minutes. Then, set them apart on a wire rack, letting cool for 45 minutes.

Then, stack the cakes one on top of the other, trimming off any uneven edges with a serrated knife. When done unstuck the cakes and separate. Then, ice each cake with a different pastel color and decorate with piping and letters. The letters can be made using icing, licorice strips, small pieces of candy, or whatever you like. These are very festive and perfect for the baby shower.

Fresh Strawberry Cake

Preheat the oven to 350 degrees and then grease and flour three, eight-inch cake pans. In a bowl, mix two and one-quarter cups flour, two teaspoons baking powder, and one-half teaspoon of salt. Add three ounces of strawberry gelatin.

Then in a separate bowl, mix one cup of oil and two cups sugar until well blended. Add four eggs, one at a time, blending thoroughly after each. In yet a third bowl, mix one-half teaspoon vanilla, one-half cup milk, and one and one-half cups fresh strawberries that have been mashed and the juice reserved.

Now, add the dry and strawberry mixtures to the oil mixture, alternating so you start and end with the dry ingredients. With a low speed mixer, beat the batter just until it is fluffy and the strawberries blended well. Fold in one cup unsweetened, grated coconut and one-half cup chopped pecans. Pour the batter into the cake pans and bake for 25 to 30 minutes.

Allow the cakes to cool for 10 minutes in the pans. Then place the cakes on a wire rack and let cool 40 additional minutes. For the frosting, blend eight ounces soft cream cheese and one-half cup soft butter in a bowl until creamy.

Then add three and one-half cup powdered sugar, three-quarter cup fresh strawberries mashed and drained, beating until fluffy. Fold in one-half cup coconut and one-half cup chopped pecans. Frost cake and decorate with baby items or fresh flowers.

Cigar Cake

This cake is great for coed baby showers. Bake one jellyroll cake using your favorite chocolate cake recipe or the one listed above. Cut the cake into one-half-inch strips using a clean, sharp knife. Be very careful not to crumble the cake. Cut to about eight inches and then pinch off the ends to resemble a cigar.

On a clean kitchen countertop, spread out one-half cup of one-pound semisweet chocolate that has been melted and tempered. You want the length of the chocolate to be at least the same length of the cake cigars and about four inches wide.

Roll the cake cigar over the melted chocolate coating. The process needs to be done three times until the “cigar” is completely coated. After coating all of the cigar cakes, cool them on wax paper. Then, roll in chocolate again, smoothing out any bumps with your finger before the chocolate cools.

After the third coating of chocolate is on the cakes and while still moist, role the cigar cakes into sifted cocoa. Not only does this look great but it also gives the cake a unique taste. When done, you can add baby items or candy flowers to the cake for color and texture.

Stork Cake

Mix three boxes of cake mix according to the instructions. Then, pour these into two, 4x6-inch bread pans, one, six-inch cake pan, and one, nine-inch cake pan, baking according to the directions. Cool the cakes completely. Next, cut one of the bread cake pans in half, creating two long legs for the stork – set aside.

Cut the other bread cake pan diagonally. Place the large nine-inch cake in the center of a covered board. Then, take one of the diagonal bread pan pieces of cake, placing the widest end flush against the round cake to form the stork’s neck. Now, cut the tip off the corner against the large round cake. Next, place the six-inch cake against the edge, connecting the stork’s head.

Now the widest part of the second diagonal piece will be placed flush against the head to form the beak. Place the legs at the bottom of the body. Once you have all the body parts together, you want to frost the entire cake using your icing of choice.

The best colors are yellow or white. However, the beak and legs will need to be orange or brown. If you want to create wings, use thin black decorator icing. Finally, place a toy wiggle eye in place and enjoy. If you do not want to go through all this work, you can create a regular 13x9-inch cake and then decorate with a stork motif like the one in the photograph.

Baby Rattle Cake

If you want a fun cake that is quick and easy to make but look great, the baby rattle cake is it. To create this cake, you would bake two eight-inch or ten-inch round cakes of your choice. Then, frost the cakes using a pastel color and decorate with baby items or piping.

Sunflower Cake

For this, you will need one, nine-inch round cake. After the cake has been baked and cooled according to instructions, place it in the center of a serving plate. Frost the top and sides of the cake using five cups of yellow frosting.

Place semisweet chocolate chips in concentric circles on the top of the cake, creating the seeds. For the petals, use 16 Twinkies that are placed around the outside of the cake. This cake is easy to make, delicious, and beautiful .

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We hope you enjoy these edible baby shower cake ideas that we have given to you.