Baby Buggy Cake Recipe

Baby Buggy Cake Recipe photo by Taste of Home

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A little one is on the way...that message will be clear as can be when you roll out this carriage confection for a baby shower! To make the sweet treat, our cooks used ordinary round pans to bake two same-size cakes, then cut them into basic shapes to produce a buggy. Fancy cake decorating techniques provided all of the pretty finishing touches. Need a dessert that serves more than 12 guests? Prepare two buggies—making one baby blue and one pink.

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Baby Buggy Cake Recipe

Prep: 1 hour Bake: 20 min.

Yield: 10 Servings

60 20 80

Ingredients

1 cup butter, softened
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (8 ounces) sour cream
FROSTING:
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
4 cups confectioners' sugar
3 tablespoons milk
Pink and blue gel food coloring
Pastry coupler ring (optional—see note)
Pastry tips—basketweave tip #48, round tip #5, star tip #32, and drop flower tip #129
14-inch square covered board

Directions

Cake: In a bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Combine the flour, baking powder and baking soda. Add to the creamed mixture alternately with the sour cream.
Spread batter into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the cakes from pans to wire racks to cool completely.
From one cake, cut out and remove one-fourth of the cake in one wedge, creating the buggy shape. Set wedge aside. Place buggy on covered board.
From the rounded side of the reserved wedge, cut a 3-1/2-in.-long x 1-1/4-in.-wide slight curved shape for the handle. Set aside.
From the second round cake, cut two 3-3/4-in. circles for the wheels. Position the cake handle and wheels next to the cake buggy on the covered board. Save cake scraps for another use.
Frosting: In a large bowl, cream the butter, shortening and vanilla. Add the confectioner's sugar and milk. Mix well. Place 1/3 cup of frosting in each of two bowls. Tint one pink and the other blue.
Frost the cakes white.
Cut a hole in the corner of a pastry or plastic bag. Insert the basket weave pastry tip and remaining white frosting. To begin the pattern on buggy's bottom section, pipe one vertical line, then pipe several short horizontal lines that overlap the vertical line. Repeat this process, making the horizontal lines alternate and connect the vertical lines, until the entire bottom section has a basket weave pattern.
Cut a hole in another bag. Insert star tip and pink frosting. Pipe a rope border around the handle, wheels and hood. Pipe two dividing lines on hood.
Replace star tip with flower tip. Pipe three pink flowers in the center of buggy's bottom section. Set aside remaining pink frosting.
Cut a hole in remaining bag. Insert the star tip and blue frosting. Pipe a rope border around buggy's bottom section.
Replace star tip with flower tip. Pipe three blue flowers among the pink ones on the buggy.
Replace flower tip with round tip. Pipe two blue spokes on each wheel and add the center on each pink flower.
With pink frosting, pipe two more spokes and add the blue flower centers.

Editor's Note: Use of a coupler ring will allow you to easily change pastry tips for different designs.

Nutritional Facts 1 serving (1 piece) equals 771 calories, 42 g fat (23 g saturated fat), 133 mg cholesterol, 409 mg sodium, 93 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Baby Buggy Cake in Country Woman March/April 2004, p30