Booties 'n' Rattles Cake Recipe

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

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

Ingredients

  • 1-1/2 cups butter or margarine, softened
  • 1-1/2 cups sugar
  • 6 eggs, separated
  • 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

In a mixing bowl, cream butter and sugar. 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 mixing bowl, beat the egg whites until stiff; gently 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 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 two additional lengthwise straight lines, divide 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 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 (see Photo 3). 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 piece: 506 calories, 25g fat (10g saturated fat), 84mg cholesterol, 330mg sodium, 67g carbohydrate (54g sugars, 0 fiber), 3g protein.

  • 1-1/2 cups butter or margarine, softened
  • 1-1/2 cups sugar
  • 6 eggs, separated
  • 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
  1. In a mixing bowl, cream butter and sugar. 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 mixing bowl, beat the egg whites until stiff; gently 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.
  2. 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 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 two additional lengthwise straight lines, divide the cake into four equal sections. Mark five lines widthwise, dividing the cake into a total of 24 squares.
  3. 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).
  4. 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).
  5. For trim, use plain tip #2 and reserved white frosting. Pipe a bow and trim on each bootie and a bow on each rattle (see Photo 3). 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

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