Baby shower cake pans
Bathing a new-born baby is a ritual enjoyed by the mother and is one the baby should enjoy as much. Varying climates and cultures across the world, shape the baby shower process differently. However, the core of the process, bathing young one is common.
In countries where a culture of baking cakes for various occasions is prevalent, it has become a custom to bake cakes for the baby's shower. The first shower is clearly the most important, as it has the significance of being the 'first' attached to it. Nevertheless, there is nothing that prevents one from baking as many baby shower cakes as one wants! With different flavors, colors and aromas to pick and choose from, it would hardly be surprising if you want to bake a cake, each time you plan to give the baby a long, big bath!
Many bakeries specialize in designing lovely cakes for baby showers. If you plan to have a bakery provide a cake for you, be sure to tell them how many guests will be coming. You must take care to place your order well before the occasion, so as not to be disappointed! Allow yourself 4 to 6 weeks for delivery!
On the other hand, if you want to create a cake of your own, there are many cute ideas available in cake decorating books and the Internet. And with a variety of baby cake shower pans available in the market both local bakery accessory stores as well as online kitchen utensils stores, the process of selecting the appropriate baby cake shower pan may actually turn out to be a lengthy process! For, many an online store stocks baby shower cake pans in interesting and novel shapes and colors. In addition, you may also browse through baby cake shower toppings in a variety of materials, colors and designs, at these stores. Your research is not complete, until you browse through the online stores stocking baby shower cake pans and accessories!
But the effort is certainly worth it, since your ultimate goal is to have the guests admire the cake until it is cut and served and have them happily burping at the end of the ceremony!
Here is a simple yet tasty recipe for baking a home-made Baby Shower Cake:
Ingredients
3 boxes of 18 ounces
White Cake mix
4 cups water
9 egg whites
cup plus 2
tablespoons of vegetable oil Cornstarch or confectioner's sugar for dusting the cake
2 cups apricot jam 2 boxes (24 ounces) ready-to-use white fondant Yellow, pink and green food coloring This isSpecial
equipment
One number 10" x 3" Baby Shower Cake Pan
One number 8" x 3" square baking pan
One 10" square
cardboard Small round shapes hearts, stars, half-moons, all shapes may be used Three pairs of plastic gloves (be prepared to throw them after the bake) Gum Arabic or gum tragacanth, source from your local cake decorating supply store.
Ribbons and bows for decorations
Preparation
Pre-heat oven to 350 degrees.
Butter and flour cake pans.
Prepare cake mixes adding water, egg whites, and vegetable oil.
Place two boxes of batter in a large pan and one box in a smaller one.
Bake for about one hour, or until a toothpick inserted into center of cake comes out clean.
Remove from oven and cool for 30 minutes.
Remove cakes from pans and allow cooling completely on cooling racks before decorating.
Cakes can be made 2 days in advance if wrapped in plastic wrap and stored in an airtight container, or frozen for up to 1 month if wrapped in plastic wrap and aluminum foil.
Baby Shower Cake Assembly
Heat 2 cups of apricot jam to boiling, in a small saucepan.
Strain the heated apricot jam into a small stainless steel bowl.
Place 1 tablespoon of glaze in center of each cake board.
Place cake board, glaze side down on cooled cake.
Invert cake, as this will ensure a smooth surface to the cake Using a pastry brush, apply a thin, smooth layer of glaze over each cake. Refrigerate until you are ready to decorate the cake
Fondant Preparation
Add one drop of green food coloring to one box of fondant, taking care to wear gloves during this stage Knead in the green color until the mixture is smooth and even. Dust clean work surface with cornstarch or confectioner's sugar. Roll out fondant to 1/4-inch thick shape, rotating the fondant frequently to avoid sticking. If air bubbles appear prick them with a straight pin or needle.
Dust hands with cornstarch and carefully lift fondant onto largest cake Smooth fondant over top and sides of cake Trim off the excess fondant with a pizza cutter or sharp knife Knead trimmings together and wrap in a plastic wrap, set aside for use later Using a clean pair of gloves, color 1 cup of fondant as before, using pink food coloring Wrap in plastic wrap and set aside With clean gloves, color remaining fondant as before, using the yellow food coloring Cover smaller cake with yellow frosting, wrapping any trimmings in plastic wrap Place yellow box on top of green box, at an angle Roll out remaining 1 cup pink fondant and any remaining scraps from green and yellow fondant Use cookie cutters to cut out star, moon, heart, and round shapes If cookie cutters stick in fondant, dust with cornstarch Use gum Arabic to glue decorations to cake Apply ribbons and bows Store for up to 2 days at cool room temperature Total preparation time: 10 minutes approximately Cooking time: 25 to 30 minutes in an oven at 350 degrees
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