Baby shower cakes are very special. On this page you'll be able to review several cakes. You can choose the cake you like the most, and make it for your baby shower.
If you made a cake, and you'd like to share your cake picture with us, then you can do it here.
Baby Shower Cakes Gallery:
(Click on a picture below to view a larger cake image
and read baking instructions)
Baby Shower 05
Baby Shower 04
Baby Shower 03
Baby Shower 02
Baby Shower 01
Cake submitted by Jennifer K. from Silverdale, WA
The cake was sugar free as was the frosting and the chocolate pudding filling. The mom to be had gestational diabetes. The rest of the cupcakes were vanilla and chocolate cake with alternating filling...vanilla and chocolate pudding.
Preheat oven to 350F/180C. Grease and flour three 4-inch round cake pans or one 9 x 13-inch oblong baking pan or cupcake liners.
Combine 2 eggs, 1 cup milk, 1/2 cup canola oil and 2 tsp. vanilla in a large mixing bowl. Combine 2 1/4 cups Splenda, 1 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 1 1/2 tsp. baking powder, and 1 1/2 tsp. baking soda in a large bowl and add to mixture.
Beat with electric mixer at medium speed for two minutes. Stir in 1 cup boiling water slowly and mix thoroughly. Add 1 ounce shaved unsweetened baking chocolate. Pour into pan(s). Place in oven and bake for about 30-35 minutes. Cool in pans for 10 minutes then remove from pans to wire cooling rack.
In a medium bowl, combine 1 (1.4 ounce) package sugar-free instant pudding mix and 1 3/4 cups milk. Mix well and let stand until thickened. In a large bowl, beat 1 (8 ounce) package cream cheese until smooth. Add pudding and mix well. Finally, fold in 1 (8 ounce) container lite frozen whipped topping.
After the baby shower cakes are made I freeze them to help frost better. While that is happening I begin the decorations.
I made a woman stencil to look like the mom to be. I used Wilton purple melting chocolate for the topper. I put stencil on cookie sheet and covered with waxed paper. I used decorating bottles to fill in the stencil.
I used a toothpick to make the swirls in the chocolate before it completely set. I then put in refrigerator to harden, after that I turned over and put wooden skewer held on with melted chocolate the back to refrigerate.
I had stencils for the peacocks and the feathers and did the same process with the bottles and toothpicks. You can embellish the way you prefer.
I also made the stand. I used heavy cardboard and cut circles in 2" differences. I then covered in pretty wrapping paper and covered with clear plastic paper. The middle supports are paper covered morton salt containers (filled). I decorated edges with ribbon.
Baby shower cake submitted by Jennifer V.
I prepared baby shower cakes according to box directions. Baked at 325° F until knife came out clean. (I usually add meringue powder to my cakes to make them rise more.)
Once cooled, I make sure cake is even (trim if needed).
Then I began to ice the cake. I iced the bottom cake 1/2 blue and 1/2 green. I placed the character cake on top, and iced that one. The bottom cake was a 11x15" pan.
Tips used: #2, #3, #12 #14, #106, #233
I used buttercream icing to ice my cake:
Mix together until smooth and creamy (about 7-10 minutes). Start out low and go to medium-high to finish.
Baby shower cake submitted by Cathy W. from Logan, OH
I made this cake for a baby shower. The cake is two layers: one chocolate and other one is white. I made the ducks out of fondant. The secret to the ducks are they are foam balls covered in fondant. The ducks between the cakes are same but have pillars in them. The frosting is butter cream. The little ducks I made from white Choc candy that I made in a mold.
Cake submitted by Kyrie S. from Nanaimo, Canada
I made this cake for my best friend's baby shower.
I baked the cake in a huge pan. When it had cooled, I trimmed the edges and top to ensure all sides were equal and the top was flat. I cut it into six even squares (aerial view of the cake, one horizontal cut, two vertical).
I put together three 'stacks' and trimmed them to make certain the edges were flush. I used pieces I had cut off the edges to create beams that ran through the center of the cake. So that when frosted, the cubes would be perfectly square.
I frosted and layered all the cubes. Then arranged them on my cake tray, and coated them with three layers of white chocolate ganache for a seamless finish. The black frosting is the same buttercream as the white, but with melted dark chocolate and cocoa added.
The cake is simple chocolate.
Combine and sift:
Combine and add to first mixture:
Beat well and pour into any prepared (buttered and floured) pans. Bake at 350°F about 20 minutes, or until toothpick comes out clean.
Directions for making frosting:
Whisk 3 cups extra fine white sugar and 12 egg whites in a double boiler over simmering water. Remove from heat when sugar has dissolved and mixture is hot, but not cooked. Beat mixture until peaks form (like meringue).
Slowly add 4 cups of softened butter (cut into chunks). Continue to beat until the frosting comes together. Add any flavorings or colors. Stir until there are no air bubbles remaining.