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Baby Buggy Cake

Baby Buggy Cake
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? Prep
10 ServingsPrep: 1 hour Bake: 20 min.

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
© Taste of Home 2013

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Baby Buggy Cake (continued)

Directions (continued)

  • 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.
© Taste of Home 2013

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Baby Buggy Cake (continued)

Nutrition 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.
© Taste of Home 2013