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Booties 'n' Rattles Cake

 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


  • 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


  • 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 in each of two small bowls; tint one pastel
  • pink and one pastel blue. Set aside 2-1/2 cups frosting for trim and

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Booties 'n' Rattles Cake (continued)

Directions (continued)

  • border. Cover and set bowls aside. Frost cake with remaining
  • 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 five lines
  • widthwise, dividing the cake into a total of 24 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 form the
  • heel.
  • 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.
  • 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.
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.