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Booties 'n' Rattles Cake

When Mary Cicio expects a crowd to appear at her house at Youngwood, Pennsylvania, she's sure she adds this cake to the menu. "It's easy to make and feeds a bunch," she says. You can simply frost it, or follow the easy instructions here to bring forth an adorably adorned dessert for a baby shower!

20-24 ServingsPrep: 1 hour Bake: 25 min. + cooling

Ingredients

6 eggs, separated
1-1/2 cups butter, softened
1-1/2 cups sugar
3 tablespoons grated orange peel
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 cups buttercream frosting
Pink and blue food coloring

Directions

Let separated eggs stand at room temperature for 30 minutes. In a
large bowl, cream butter and sugar until light and fluffy. Add egg
yolks and orange peel; beat well. Combine flour, baking powder and
salt; add to the creamed mixture and mix well (batter will be
thick). In a small bowl and with clean beaters, beat the egg whites
on high speed until stiff. Fold into batter.
Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at
375° for 25-30 minutes or until toothpick inserted near the
center comes out clean. Cool on a wire rack for 10 minutes; invert
onto a wire rack to cool completely. Transfer to a 15-in. x 12-in.
covered board.
Place 3/4 cup frosting each in two small bowls; tint one pastel pink
and one pastel blue. Set aside 2-1/2 cups white frosting for trim

2 of 2

Booties 'n' Rattles Cake (continued)

Directions (continued)

and border. Cover and set bowls aside. Frost cake with the remaining
white frosting.
Using dental floss or a sharp knife, mark a straight line lengthwise
down the center of the cake. Mark additional lengthwise straight
lines, dividing the cake into four equal sections. Mark four lines
widthwise, dividing the cake into a total of 20 squares.
For booties, insert plain pastry tip # 8 into a pastry bag or a
plastic bag with small hole; add pink frosting. In alternating
squares, pipe an elongated dot, raising up at one end to from the
heat (see Photo 1).
For rattles, use plain tip #8 and blue frosting. In each of the empty
squares, pipe one large dot and one small dot, leaving 3/4 in.
between dots. Use plain tip #2 and blue frosting to pipe a line
connecting the dots (see Photo 2).
For trim, use plain tip #2 and reserved white frosting. Pipe a bow
and trim on each bootie and a bow on each rattle.
Use star tip #20 to pipe rows of white shells on top of the straight
lines. Pipe a row of shells around top and bottom edges of cake.
Yield: 20-24 servings.

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

Nutrition Facts: 1 serving (1 piece) equals 506 calories, 25 g fat (10 g saturated fat), 84 mg cholesterol, 330 mg sodium, 67 g carbohydrate, trace fiber, 3 g protein.