A Basket Cake Photo Gallery

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Check out our photo gallery of basket cakes. You can browse other cake categories by clicking on the edible cake index link below. We hope these cake photos submitted by our readers inspire you to make a fabulous cake! If you end up making a cake we would love to see it! You can share your cake photos and tips with us here.

Baby Basket Cake	Chocolate and Fondant Cake

I iced a stacked oval cake using the basket weave method, and made all the decorations out of fondant icing and made the booties out of marshmallows piped with icing to give the crocheted look.

You can free hand or use templates to cut and shape your fondant decorations...to make the booties you use three large marshmallows for each bootie, set two side by side and cut one in half and use one of the halves as the top of the booties, you use a #18 open star cake decorating tip and make shell like designs in a roll all around the marshmallows,one row at a time..when done use a #4 tip to make a figure 8 as the bow and two ribbons.

Annie K. from Niskayuna, New York

This is my first babyshower cake I ever made and I my first time of working with fondant.

The cake layers recipe:

This recipe is my mom's but I made my "corrections" to it.

5 eggs
1 and 1/4 cup sugar
2/3 cup vegetable oil
1 tsp baking powder
2 tsp vanilla extract
1 and 3/4 cups flour
1/4 cup unsweetened cocoa powder
1/2 cup hot water

This is a recipe for a standard 10 inch spring form. Before you start preheat the oven at 350 degrees and combine the hot watter and cocoa. Stir the mixture well and set aside. By doing this you are releasing the chocolate flavor of the cocoa powder. Beat the eggs with a mixer on high speed then gradually add the sugar. Beat for another 5 minutes or until fluffy. Add the vegetable oil one tablespoon at a time, while gently stirring the batter, then add the vanilla extract. In a separate bowl sift together the flour and baking powder, then gradually add them to the cake batter until all is well incorporated. Last add the cocoa mixture and stir well.

Place in a lightly greased pan( I use PAM) and then bake for 35-40 minutes ( depending on your oven). Let the layers cool down and then cut them. When they are completely cooled, make the syrup ( the recipe follows) and brush it with a brush on top. Leave the cake layers at least couple of hours to incorporate the syrup, then you can put together the cake.

The syrup recipe:

1 cup sugar
2 cups water
1 tsp vanilla extract
1/2 tsp cinamon
1 tsp brandy

Combine in a pot and boil until the mixture reduces it's volume in half, then let it cool a little bit. Remember- the cake layer has to be completely cool, the syrup has to be warm ( not hot!).

Decoration:

The baby and the flowers are made entirely from Wilton's ready-made fondant, using Americolor food coloring. For the baby I used chocolate mold, but unfortunately I couldn't take it out as a whole, so I had to redo it by hand. We had a little discussion with my husband if I should put a diaper on it :-) and he won :-) I made the fondant decorations a week before the event, since I wanted them to dry really well. I am going to attach pictures of that. I brushed with food coloring the flowers and made the handles of the basket from fondant as well.

The basket design is made from buttercream icing. After I put together the layers one on top of the other with buttercream in between, I crumb coated the cake with white buttercream. Then on top of that I piped the basked design as I used the recipe from Christopher Kimball's " Dessert Bible" book. I quote directly from his book:

4 large eggs 1 cup granulated sugar 1 pound unsalted butter at cool room temperature 1/8 teaspoon salt

Place the eggs and sugar in the bowl of your electric mixer. Place the bowl over the pan of simmering water to form double boiler. Whisk frequently but gently, allowing the egg -sugar mixture to warm to 160 degrees. Remove from heat and attach bowl to mixer. Beat on medium high until the mixture is very light-colored, very airy and completely cooled, about 5 minutes. With the mixer on medium speed, add the butter a couple of tablespoons at a time. To finish, add the salt and beat on high one minute. Use immediately or refrigerate in an airtight container for up to 5 days ( after which the fresh butter taste is compromised). If refrigerated, let the buttercream come up to a cool room temperature and rewhip before using.

My note is that if you want chocolate buttercream, just add cocoa to the mixture until you get the desired color.

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