BABY BLOCK SHOWER OR BIRTHDAY CAKE
This idea for a cake is so sweet! This would be perfect for a baby shower or even your little ones first birthday party!! You use frozen, store-bought or homemade pound cakes cut in half to make "blocks" and then frost with "b-a-b-y" or the baby/child's name that the party is celebrating!! NOTE: the quantity of cakes and frosting depends on how many blocks you need to spell out the name.
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 3
Steps:
- Make or buy a minimum of 2 pound cakes (quantity depends on how big of a name you are spelling).
- Slice in half width-wise and shave sides and top accordingly to make a cube.
- Color appropriate amount of white frosting with food coloring to make pink, blue or whatever colors "blocks" you want.
- Frost all sides but the bottom of the blocks with the colored frosting.
- Using a frosting gun or a ziploc (with tip cut) filled with remaining white frosting - write the first letter on all sides, including the top of the block.
- Repeat with the additional "blocks" by finishing out the name you are using.
- Arrange blocks to spell out the name on a beautiful platter and getting ready for the compliments!
- NOTE: You could also bake 2 13x9 cakes and cut into cubes and make the "blocks" 2-layers stacked.
- You could get even fancier and pipe the contrasting color of frosting onto the edges/trim of the blocks to define them more.
- Or you could decorate the blocks with the white frosting and spell the baby's name out with the color-tinted frosting.
- The possibilities are endless!
Nutrition Facts : Calories 297.9, Fat 15.3, SaturatedFat 8.9, Cholesterol 169.7, Sodium 305.6, Carbohydrate 37.5, Fiber 0.4, Protein 4.2
BABYCAKES
Steps:
- For the Cupcakes: Preheat the oven to 350 degrees F.
- In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
- Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.
- For the Frosting: In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.
- Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.
BABY BLOCK CAKE POPS
Delight your kids with these block cake pops made with Betty Crocker™ Super Moist™ white cake mix and frosting. A dessert decorated with Betty Crocker® icing.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 42
Number Of Ingredients 10
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch squares; place on cookie sheet. Freeze until firm; keep refrigerated.
- In 3 separate bowls, stir each color melted candy and 2 teaspoons shortening until smooth. Dip tip of 14 of the lollipop sticks about 1/2 inch into melted pink candy and insert stick into 1 cake square no more than halfway. Repeat, dipping 14 sticks in yellow candy and 14 in blue. Return to cookie sheet. Refrigerate 20 minutes. Remove from refrigerator a few at a time. Dip each cake square into melted candy to cover (using same color to match stick); tap off excess. Poke opposite end of stick into foam block. Let stand until set.
- On 1 side of each square, pipe white icing to look like a block. Pipe letter A, B or C within each outline. Let stand until set.
Nutrition Facts : Calories 130, Carbohydrate 27 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 115 mg
BUILDING BLOCKS CAKES
Building a birthday cake is fun and easy thanks to cake mix, ready-to-spread frosting and marshmallows.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan.
- Make and bake cake mix as directed on box for 13x9-inch pan. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake about 1 hour or until firm.
- Meanwhile, in small bowl for each color, tint 1 cup frosting red, 1 cup frosting yellow and 2/3 cup frosting blue with food colors. Leave remaining frosting white.
- Using serrated knife, cut rounded dome from top of cake to make flat surface; place cake cut side down. Cut cake crosswise into thirds. Cut one of the thirds in half crosswise to make 2 squares. Place cake pieces on tray.
- To seal in crumbs, frost top and sides of 1 square cake with thin layer of blue frosting and 1 square cake with thin layer of white frosting. Frost 1 rectangular cake with thin layer of yellow frosting and 1 rectangular cake with thin layer of red frosting. Refrigerate or freeze 30 to 60 minutes to set frosting.
- Add final coat of frosting to each cake. Frost 4 marshmallow halves with blue frosting; place in square design on blue cake. Frost 4 marshmallow halves with white frosting; place in square design on white cake. Frost 8 marshmallow halves with yellow frosting; place on yellow cake. Frost 8 marshmallow halves with red frosting; place on red cake. Store loosely covered.
Nutrition Facts : Calories 560, Carbohydrate 86 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 61 g, TransFat 4 1/2 g
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