http://www.wilton.com/blog/index.php/how-to-make-a-baby-rump-shower-cake/

I started by making crispy rice treats by following the instructions on the box of cereal. I placed the treats on a parchment paper-lined cookie sheet. I then lined one of the pan halves from the Sports Ball Pan Set with plastic wrap and packed the treats in the pan and leveled it off

I then flipped it out, peeled off the plastic wrap, and coated the bump with Decorator Icing to make a smoother surface for my fondant. I then covered it with White Fondant and made two mini banana-shaped pieces to create the legs for my cake. I also coated these with the icing.

Using the Natural Colors Multi-pack Fondant, I mixed some of the Light Brown and Dark Brown fondant to create the skin tone for my baby. It was easy to use! I just kneaded the colors together and rolled them out using confectioner’s sugar and the Perfect Height Rolling Pin. I used my Cutter/Embosser to cut the fondant and cover my pieces. Using my Fondant Smoother, I was able to cover the pieces and make a smooth surface.

I then took more of my treats and worked them into a flat peanut shape with a slightly larger portion at the top to create the feet. I covered them with the icing and fondant again using the fondant smoother to make the feet.

When done, I worked on creating the tiny little toes by rolling pieces of fondant into little balls. Once I created the sizes I wanted, I attached the toes with a brush and water, sort of bending the foot a little and using the veining tool from the Fondant and Gum Paste Set, I pressed in the wrinkles of the bottom of the feet, and propped them up on a butter knife.

I was now ready to start assembling my project. I started with an 8” cake circle and put a dab of icing on the board. I then attached the fondant covered baby bottom and legs on top of the icing to hold them in place.

Using the Fabric Fondant and Gum Paste Mold (the mold has a lot of neat shapes including buttons!), I created two strips using the widest section of the mold by pressing white fondant into the mold. These strips were the elastic leg sections of my diaper. I then laid the strips over the leg/diaper area and pushed them in slightly with my veining tool.

I cut the excess off with my Cutter/Embosser and then lifted the pieces, brushed them with water, and then laid them back down pushing the ends under with the tool. I then attached the feet using more Decorator Icing. It is easy to play around with the feet trying different positions! Don’t you want to just go up and tickle those toes???

Using Yellow Fondant from the Pastel Colors Multi-Pack, I rolled it out with confectioner’s sugar and the Wide Glide Rolling Pin. Using my Cutter/Embosser, I cut out a large square shape of fondant. I then created a diamond pattern on my blanket using the embosser wheel and a ruler. I then used the cutter wheel to make fringe on the blanket by cutting strips and cut the four corners of the blanket and then draped the blanket over the baby.

I lifted and moved the blanket until I was happy with how I had it positioned over the baby. It is easy to use different colors and patterns for the blankets or even use Rubber Ducky Icing Decorations.

After my first rump cake, I was more confident that I had my ideas down pat, that they were workable, and that I was ready to make a second rump cake presentable for a baby shower. My second cake used the pink from the Natural Colors Multi-Pack Fondant for the skin color following the same instructions above.

For the blue baby blanket, I decided to make a larger blanket using the blue fondant from the Pastel Colors Multi-Pack adding a little white and some other blue fondant I had made. I kneaded that, rolled it out and cut a square. Then I used the green fondant from the Pastel Colors Multi-Pack and pressed that in the rick rack section on the Fabric Fondant and Gum Paste Mold and attached that to the blue blanket with water. I used the embosser on this blanket too.

When I put this blanket on the rump, I used my fingers to curl up the corners of the fondant to give the blanket a little detail. I then put that cake on top of a chocolate iced cake decorated with blue and green Sugar Pearls on the sides.

I would cover the cake with fondant in the future, or at least the outline of the cake circle. When I went to remove the rump layer, my chocolate icing stuck to the bottom of the cake circle. Duh! I should have known better!!!

http://www.goodlifeeats.com/2011/03/kitchen-tip-multi-swirled-frosting.html

Kitchen Tip: How to Pipe with Two or More Frosting Types

1. Lay your colors or flavors out in different container to keep them separate.

2. Using the tip for filling piping bags in the Cupcake Piping Tricks kitchen tip, fill the bags (I personally like disposable best) with your designated colors or flavors.
You will not add a tip to any of these bags. Just the bag and the frosting.
For bags I like CIA Masters Collection 12 Inch Disposable Pastry Bags or Wilton Disposable 12 Inch Decorating Bags, Pack Of 24. I buy them on Amazon but you can get the Wilton bags at craft stores like Michaels too.
In this case, I had three frosting flavors: Nutella Cream Cheese, Almond Butter Cream Cheese, and Vanilla Cream Cheese. So after this step I end up with 3 bags each filled with a different flavor.

3. Twist the tops of the bags and cut about a half inch of the ends of each filled bag.

4. Then, you’ll take (in this case) a fourth bag. Snip the end of the bag and add your favorite piping tip to the bag.

5. Now, load all three frosting bags inside the fourth bag with the piping tip.
Twist the top of the fourth bag so nothing escapes and pipe as usual.
I usually do a couple of test pipes on a napkin or a cupcake I don’t care about until all three frostings are evenly coming out and any air has passed.

http://thecraftymamablog.wordpress.com/2012/08/03/camouflage-cupcakes-tutorial/

I started out with 2 box mixes, one chocolate, one white.

Divide the batter into 4 bowls.

1: White batter.

2: White batter with green food coloring and a dash of chocolate batter.

3: Equal parts chocolate and white batter.

4: Chocolate batter.

Mix the different batters together until you get the colors you want. I ended up with a lot more chocolate batter than the rest of the colors, but I ended up making a few plain chocolate cupcakes to use it up.

Line a cupcake tin with paper liners.

For the batter, you can either use spoons and dump little blobs of each color into each wrapper, or you can get fancy and use pastry bags. I chose to get fancy with bags. It makes filling the cupcakes tins a little easier and a little less messy.

Just drop a bunch of blogs in each wrapper until they’re all about 3/4 of the way full. Bake according to the directions on the box.

Once the cupcakes are done baking, pop them out of the tins so they can start cooling.

Diving the icing into 3 bowls. Keep one batch white/ivory. The other bowl you will add a little bit of green food coloring and a little bit of cocoa powder until it’s the desired color. The last bowl you will add cocoa powder until it’s the desired color brown.

For the fancy swirled icing, take 3 pastry bags. Fill each bag with it’s own color of icing. Take all 3 bags and put them into 1 larger bag with a start tip in it.

Pipe a swirl onto the tops, and you’re done!

http://www.browneyedbaker.com/2011/09/14/how-to-make-a-rainbow-cake/

First up, you’ll want to have your favorite white cake recipe handy. My personal favorite is the Perfect Party Cake, but any of your favorite recipes will work, and you could always use a box mix too, if you prefer.

A quick note on cake recipes… I always use this Cake Batter Chart from Wilton when baking cakes that I’m going to decorate. They call for more batter than you would typically use, but the cakes bake up nice and tall and, once leveled, create wonderfully high layers. Not only is more cake better for everyone, but you have more space on the sides for decorating! To give you some perspective, a typical recipe for a 2-layer 9″ cake yields anywhere from 4 to 5 cups of batter.

Now, grease and flour those cake pans!

Next, mix up the batter for your cake and get 6 bowls (or your fanciest plasticware) ready…

You want to evenly divide your cake batter between the 6 bowls/containers. The best way to do this is to measure the batter into a large (4-cup) measuring cup (might have to do this two or three times) or to weigh the batter, and then do a quick “divided by 6″ to get the amount you should be scooping into each container. This is probably the hardest part of the whole process ;-)

Now, round up your food coloring – liquid or gels. A lot of people have said they have great success with the AmeriColor gels, but I still had some liquid food coloring from other recipes to use up, so I went that route.

Time to color away! You’ll want to make the fun rainbow colors, naturally: red, orange, yellow, green, blue and purple. If you’re using the little 4-color kit like me, just combine red + yellow for orange, yellow + blue for green, and red + blue for purple.

Use as much as needed to get the color hue you’re going for. (Alternately, you could really do this for any color combinations you’d like. You can keep half plain white and the other half brown to do a zebra. Reader Julie on Facebook mentioned she saw a cake like this with varying shades of pink, and you could definitely do that as well.)

Now, we’re ready to load up the cake pans. You have two options here:

Option #1: You can make one cake layer red, orange and yellow, and make the second layer green, blue and purple. I chose to do the cake this way so that the individual colors really popped and you could see all of them really well.

Option #2: You can do all six colors in each layer. To do it this way, divide each color in half between the pans. So, half of the red would go in one pan, and the other half in the other pan, and then proceed the same way.

As I mentioned, I used Option #1, so that’s what you’ll see illustrated here.

First, pour the red batter into the bottom of the cake pan.

Next, add the orange batter on top of the red. Slowly pour the batter into the middle of the pan. As you do so, the red layer below it will spread out.

Finally, pour the yellow batter in the same way you poured the orange.

Repeat the process in the other cake pan, starting with the purple, and then adding the blue and green.

Bake those babies up!

Once the cakes have completely cooled, I like to wrap them in plastic wrap and refrigerate them for at least an hour. I find that it’s much easier to level cold cakes then room temperature ones. They are firmer and don’t crumble, making for a cleaner cut.

I use this Wilton Cake Leveler to level my cakes. It’s super cheap (less than $5 – you can find them at a place like Michael’s), and makes it incredibly easy to make sure the cakes are sliced evenly and cleanly.

Here’s what the tops of the cakes looked like after they were leveled… so colorful!

At this point, I went ahead and filled the cake and then decorated it.

I received a couple of questions on how to make the train tracks on top of the cake, so I’ve included that short description below as well.

http://www.wilton.com/technique/Calla-Lily-1

step 1
Coat Roll & Cut Mat with a thin film of shortening. Roll out a small piece of white gum paste less than 1/16 in. thick using Rolling Pin with pink Guide Rings. Cut with Calla Lily Cutter.

Step 2
Move to thin foam. Use the ball tool from 10-Pc. Set to thin edges. Hold the ball tool like a pencil and position it on the foam, just touching the edge of the gum paste. Slide the ball tool around the petal, keeping it mostly on the foam, to “outline” the petal. The ball tool should only touch the petal edge.

Step 3
Dust Calla Lily Former with confectioners’ sugar or cornstarch to avoid sticking. Position former over petal with the wide end toward the point of the petal and the pointed end of the former at the indented end of the petal.

Step 4
Wrap one side of the petal around the former. Brush edge of rounded portion with gum glue adhesive.

Step 5
Wrap the other side of petal so it overlaps the first petal and attach to make a cone-shaped flower. With finger tip gently curl the edge of the overlapping petal. Stand former upright and set aside to dry.

Step 6
Spread a thin film of shortening on the Roll & Cut Mat. Roll out a small amount of yellow gum paste 1/8 in. thick (use purple guide rings). Cut a circle with medium Round Cut-Out.

Step 7
Cut circle in half. Use one half to make the center.

Step 8
Roll into a ball and elongate to about 1 1/4 in. long for the Calla Lily center.

Step 9
Brush the top 3/4 of the center with gum glue adhesive and roll in Yellow Colored Sugar. Set aside to partially dry.

Step 10
Spread a thin film of shortening on the Roll & Cut Mat. Roll out a small amount of green gum paste less than 1/16 in. thick (use pink guide rings). Use the medium Round Cut-Out to cut one circle. Circle size is 13/8 in. diameter.

Step 11
Cut the gum paste circle in half. Brush a small amount of gum glue adhesive on one of the half circles.

Step 12
Using the half circle, position the center of the flat edge so it overhangs the point of the cone on the side opposite the seam of the flower; the rounded edge is on the flower. Wrap around the base of the calla lily and press gently to attach. Try to line up the overlap of the calyx with the overlap of the flower. Set aside to dry.

Step 13
For a more realistic look, brush the outside of the Calla Lily with green Pearl Dust beginning at the calyx and gradually fading in color as you reach the top of the flower.

Step 14
Brush gum glue on the bottom of Calla Lily center. Insert center (spadix) into flower and gently press to attach

http://sugarteachers.blogspot.com/2010/01/ooooh-baby-easy-sugarpaste-booties-by.html

Step 1 – Roll out your paste about 1/4” thick. You can use fondant or gumpaste. I’m using gumpaste on these. The set comes with three cutters. Taking the sole cutter, cut one of the thick pieces for each shoe you want to make.

You can let these dry, but really don’t have to. I started working right away on them. Since the paste is so thick you will not be able to totally cut through it with the cutter so just make an impression on top, then use the scissors to cut it out.

By cutting the paste thick, I feel it’s easier to put this together. I’m sure there are many ways to make these, but this is my way.

Step 2 – I use my tiny little scissors and cut off about 1/4” from each end of the sole. If you don’t do this step, the final result looks more like a moccasin than a bootie

Step 3 – Cut out one of each of the other two pieces for each shoe you want to make. You can use any thickness of paste, I cut mine on #4 on the Kitchen Aid pasta machine. The next part we will apply is the part that looks like a little helmet.
bootie5.JPG
Step 4 – Take the sole and moisten the edge with gumglue or water and wrap the “helmet” part around the sole, making sure the paste edge goes right to the bottom of the sole edge.

_
Monday, February 22, 2010
Ooooh Baby! Easy sugarpaste booties by Jen Dontz

This week’s tutorial is on the adorable and VERY EASY baby bootie. It’s lifesize, so much fun to make and will really impress your customers!

bootie1sz.jpg
Step 1 – Roll out your paste about 1/4” thick. You can use fondant or gumpaste. I’m using gumpaste on these. The set comes with three cutters. Taking the sole cutter, cut one of the thick pieces for each shoe you want to make.

You can let these dry, but really don’t have to. I started working right away on them. Since the paste is so thick you will not be able to totally cut through it with the cutter so just make an impression on top, then use the scissors to cut it out.

By cutting the paste thick, I feel it’s easier to put this together. I’m sure there are many ways to make these, but this is my way. :-)

Step 2 – I use my tiny little scissors and cut off about 1/4” from each end of the sole. If you don’t do this step, the final result looks more like a moccasin than a bootie.

Disgard the end scraps.

bootie4.JPG
Step 3 – Cut out one of each of the other two pieces for each shoe you want to make. You can use any thickness of paste, I cut mine on #4 on the Kitchen Aid pasta machine. The next part we will apply is the part that looks like a little helmet.

Step 4 – Take the sole and moisten the edge with gumglue or water and wrap the “helmet” part around the sole, making sure the paste edge goes right to the bottom of the sole edge.

Step 5 – Take the longer piece and moisten the edge shown by the brush, just this straight edge.

Step 6 – Wrap this back part of the shoe around the back part of the sole.

Step 7 – Using a clay gun, make some tiny strings for the ties of the bootie.

Step 8 – You can make whatever little tie like finish you want. You can make a bow or just leave the untied strings. You also can use your imagination to decorate these in numerous ways. I used the little daisy punch and the snowflake cutters to embelish the ones below. You might have to stuff some plastic wrap or a cotton ball in the shoe until it’s competely dry. I guarantee your customers will LOVE these, especially when they find out they are made of sugar :-) If you have any questions at all, please contact me, cakebabe1@aol.com All of these cake toys are available through Sugar Delites, I’ll make a list of just what I used and post it below. Aren’t these just to cute for words? I LOVE using them on my baby cakes.

Equipment used to make the booties:
Click on item to order:
Jem baby bootie cutter -
Daisy punch cutter –
(I used a tip #7 to cut out the center of the daisy)
PME snowflake plunger cutters -
Rainbow disco dust (brilliant) -
Sugarcraft clay gun -
Tiny scissors -

http://www.whisk-kid.com/2011/02/how-to-frost-cake.html

http://www.glorioustreats.com/2012/08/how-to-make-fondant-flowers.html

Read more: http://www.food.com/recipe/moist-lemon-cake-281836#ixzz1vBUhrCJl
www.food.com/recipe/moist-lemon-cake-281836

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3/4 cup unsweetened cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 1 cup hot coffee
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla

Frosting

• 1 cup milk
• 5 tablespoons all-purpose flour
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 325°F
2. In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
3. Pour into a 9” x 13” greased and floured pan or 2- 9” round pans. Bake 9×13 pan for about 45 minutes or 9” pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
4. While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
5. In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

http://www.food.com/recipe/the-only-chocolate-cake-recipe-youll-ever-need-devils-food-26370

1.Zest & squeeze the lemons and set aside.
2.Using a double boiler, melt the butter on medium heat.
3.Add the sugar, lemon juice and zest, whisking until smooth.
4.Bring to a soft, slow simmer (but NOT a boil) and add eggs and whisk thoroughly. Stir constantly until thickened. Make sure not to boil or bring the heat too high, you don’t want to cook the eggs.
5.Cook until the curd sticks to the back of a wooden spoon and is nice and thick (approx 10 mins).
6.Transfer to an air tight container and cool in the refrigerator for at least 1 hour.
7.Stores for up to a week in the refrigerator.

Lemon Infused Cupcakes 2/3 cup unsalted butter, room temperature 1 3/4 cup sugar 2 eggs 1 1/2 tsp vanilla 1 lemon, zested and squeezed for juice 1 1/4 cups milk 3 cups sifted cake flour 2 1/2 tsp baking powder 1/2 tsp salt lemon food coloring

1.Preheat oven to 375 degrees. Line pans with 24 liners.
2.In a medium bowl, prepare the sugar by working the lemon zest into sugar by pressing the back of a spatula down into sugar, thus releasing the oils from the zest into the sugar. This process should take about five minutes, and the sugar will become very fragrant.
3.In the bowl of an electric mixer with the paddle attachment, beat the butter until creamy.
4.Add the sugar/zest to the butter and mix on high until smooth.
5.Add the eggs, one at a time and mixing thoroughly after each addition. Scrape the sides of the bowl.
6.In another bowl, sift together the cake flour, baking powder and salt.
7.In a measuring cup that pours, mix the milk and lemon juice.
8.Beginning and ending with the flour, add the flour and milk alternating on low speed. Scrape the sides and mix only until incorporated.
9.Using an ice cream scoop, fill liners 3/4 full. These cupcakes don’t rise too much, so you can fill your liners a little fuller than usual.
10.Bake at 375 degrees for 10 minutes. Rotate pan and reduce heat to 325 degrees and cook an additional 8-10 minutes. Cupcakes will be done when a toothpick comes out clean.
11.Leave in pan to cool for at least 5 minutes before transferring to a wire rack to cool completely before filling and frosting.

Sweet Lemon Buttercream 1 cup (2 sticks) unsalted butter, room temperature 2 lbs sifted powdered sugar 1/2 cup milk 1 lemon zested and squeezed for juice 1/2 tsp vanilla 1.In the bowl of an electric mixer with the paddle attachment, beat the butter until creamy. 2.Add the vanilla and mix until incorporated. 3.While it’s mixing, zest the lemon into the butter/sugar. 4.Combine the juice of the lemon, milk and vanilla in a measuring up the pours. Set aside. 5.In three parts, add the sugar alternating with the milk. Begin and end with the powdered sugar. 6.Mix on high for 3-4 minutes until smooth and fluffy.

To Assemble the Cupcakes: 1.Core out the center of the cupcakes. (I used an apple core tool which made it really quick and easy) 2.Fill the cupcakes with apple curd. 3.Top with buttercream and sugar sprinkles.

http://javacupcake.com/2010/12/triple-lemon-cupcakes/

Ingredients:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup sugar
• 1/3 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup milk (you could use apple juice too)
• 1/2 cup chopped apples

Directions:

1. Preheat oven to 350 F degrees. Line your cupcake pan with liners.
2. Cream together the butter and sugars.
3. One at a time, mix in the eggs. Add the vanilla then beat on high for 2 minutes. Scrape the sides of the bowl.
4. Sift into the batter the flour, baking powder, salt and cinnamon. Mix by hand about 5-6 strokes.
5. Add the milk and mix only until all the flour and milk are incorporated.
6. Gently fold in the apples. Do not over mix!
7. Bake for 17-19 minutes or until a toothpick comes out clean.
8. Leave in pan for 3-4 minutes before removing to a wire rack to cool completely.

Filling

• 1 large apple, chopped
• 2 tbsp butter
• 1/4 cup sugar
• 1/4 cup dark brown sugar
• 1 tsp vanilla
• 1 tbsp milk mixed with 1 heaping tbsp corn starch

1. In a medium pan, melt the butter on medium-high heat.
2. Add the apples, sugars and vanilla and stir. Cook until bubbling, about 5 minutes.
3. Add the milk + cornstarch mixture and bring to a bubble. Cook for 1-2 minutes until thickens.
4. Remove from heat and continue to stir for about 1 minute.
5. Set aside to cool.
6. Fill cupcakes and reserve remaining apple mixture for buttercream.

Apple Cinnamon Buttercream

• 1/2 cup unsalted butter, room temperature
• 1/4 cup vegetable shortening
• 1 lb powdered sugar, sifted
• 2-3 tbsp heavy cream
• remaining apple mixture
• 1/8 tsp salt
• 1/8 tsp cinnamon

1. Cream together the butter and shortening.
2. Add about 1/2 the powdered sugar and mix until smooth.
3. Add 1-2 tbsp cream and mix until combined.
4. Add all of the remaining apple mixture, cinnamon and salt. Mix until smooth.
5. Add remaining powdered sugar and beat until smooth.
6. Add enough cream until you get the consistency you desire.
7. Scrape sides of bowl and mix on high for 1 minute.
8. Frost cupcakes and drizzle your favorite caramel sauce over frosting.

Assembly

1. Core the center of your cupcakes out.
2. Fill with apple filling.
3. Top with apple cinnamon buttercream.
4. Drizzle with your favorite caramel syrup.

http://javacupcake.com/2011/10/apple-cinnamon-cupcakes/