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Basket Baby Shower Cake Pictures

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Basket Cake Index

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Basket baby shower cake pictures submitted to gallery by:

Mary R. from Fletcher, North Carolina

chocolate baby basket cake with baby clothes

This cake shared by our reader Mary is one of my favorites! It is a white cake with Hershey chocolate syrup icing. Doesn't that sound awesome?!

The baby basket was made by stacking an oval cake and then frosting it using the basket weave method. All of the decorations you see in the picture were made from fondant. The booties were made with marshmallows and frosted to give it a crocheted look.

She made each of the booties by using 3 large marshmallows. Just place 2 marshmallows side by side and then cut the 3rd marshmallow in half. Set the half on top of one of the marshmallows to make the front of the shoe. Then use an #18 open star frosting tip to make the shell designs around the marshmallows, going in rows. Then use a #4 tip to make a figure 8 for the bows and two ribbons. Great ideas Mary! Thanks for sharing!

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Baby Shower Cake Pictures

Basket baby shower cake pictures submitted to gallery by:

Annie K. from Niskayuna, New York

making the fondant flowers for the basket baby shower cake making the fondant babies for the basket cake making the structure of the basket baby cake creating the frosting basket weave for the baby cake closeup of sleeping fondant baby in flowers top view of basket baby cake with sleeping baby basket baby shower cake with sleeping baby

This is my first baby shower 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.

This is a recipe for a standard 10 inch spring form. Before you start preheat the oven at 350 degrees and combine the hot water 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, and then add the vanilla extract. In a separate bowl sift together the flour and baking powder, and 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, and then you can put together the cake.

The syrup recipe:

Combine in a pot and boil until the mixture reduces its 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!).

Baby Shower Cake Pictures 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:

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 re-whip 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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