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Booties 'n' Rattles Cake Recipe
Booties 'n' Rattles Cake Recipe photo by Taste of Home

Booties 'n' Rattles Cake Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 1 hour Bake: 25 min. + cooling
MAKES:20-24 servings
TOTAL TIME: Prep: 1 hour Bake: 25 min. + cooling
MAKES: 20-24 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Place 3/4 cup frosting in each of two small bowls; tint one pastel pink and one pastel blue. Set aside 2-1/2 cups frosting for trim and border. Cover and set bowls aside. Frost cake with remaining frosting.
  4. 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 five lines widthwise, dividing the cake into a total of 24 squares.
  5. 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 form the heel.
  6. 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.
  7. For trim, use plain tip #2 and reserved white frosting. Pipe a bow and trim on each bootie and a bow on each rattle.
  8. 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.
Originally published as Booties 'n' Rattles Cake in Country Woman May/June 1999, p41

Nutritional 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.

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