Baby Shower Cake Photo Gallery

This baby shower cake photo gallery is full of pictures submitted by our readers. This section is full of cakes with a baby item themes like bottles, baskets and blankets. If you want to view other cake pictures you can view categories by clicking on the edible cake link below.If you end up making a cake we would love to see it! You can share your cake photos and tips with us here.

Bottle Cake	Baby Blanket	Present Cake
Twinkle Little Star Cake	Baby Rattle Cake	Its a Boy!

This cake is strawberry flavored with vanilla frosting. First, cover the cake with a crumb coat of frosing. There after, place pacifiers on each corner. Draw a bottle with color frosting and add candle booties for decorations. To finish it off, add blue ribbon on the edges of the cake.

It´s a chocolate cake decorated with icing and fondant.

Eric B. from Muncie, Indiana

Prepare 2 cake mixes of your choice according to the manufacturers directions, and bake as directed in a buttered and floured 1/4 sheet cake pan (9"X13"). I like to use a product called Pan Grease available from CK Products instead of butter and flour. Cool the cakes until room temperature. Use white butter cream icing to cover the top and sides of the cake. Add yellow food coloring to ball of prepared fondant about the size of a tennis ball, and knead until the color is well blended. Roll out the fondant to about 1/8" thickness on a smooth surface dusted with powdered sugar to avoid sticking. 

Use a Wilton fondant ribbon cutting tool to cut 18", 14", 12" and 2" strips of ribbon fromthe rolled fondant. Cut out a rectangular tag from the fondant using the Wilton fondant ribbon cutter and set aside to dry. Use the small end of a #6 or larger Wilton writing tip to cut small circles out of the fondant and set aside to dry. Place the 18" strip on the cake from side to side and slightly offset towards the top of the cake and drape down the sides.Place the 14" strip the cake from top to bottom overlapping the 18” strip, and slightly offset to the left of the cake and drape down the sides. Trim off any excess from the ends of the fondant ribbon. Use the 12" piece of fondant ribbon to form the loops of a bow, and use the 2" piece to cover the seam. 

Place the finished bow on the intersection of the ribbons using a small amount of butter cream icing as glue. Arrange the small fondant circles on the cake as desired. Pipe a shell border around the bottom edge of the cake using a #32 Wilton star tip and piping bag filled with the white butter cream icing. Use white butter cream icing and a #2 Wilton writing tip to write the desired message on the fondant tag set aside earlier, and place the tag on the cake using a small amount of butter cream icing as glue. 

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Prepare 2 cake mixes of your choice according to the manufacturers directions, and bake as directed in 2 buttered and floured 8? round cake pans. I like to use a product called ?Pan Grease? available from CK Products instead of butter and flour. Cool the cakes until room temperature. Use white butter cream icing to cover the top and sides of the cake. Use pale yellow, blue and pink food coloring to prepare 3 separate batches of butter cream icing for decorating. Use a small writing tip and a pastry bag filled with yellow icing to outline the stars on the top and sides of the cake.

Tip: I like to use a cookie cutter to make light impressions of the stars in the icing to use as a piping guide. Switch to a small star tip and fill in the stars with yellow icing. Use a medium star tip and a pastry bag filled with pink icing to pipe a ?shell? border around the top edge of the cake. Use a medium star tip and a pastry bag filled with blue icing to pipe a ?shell? border around the bottom edge of the cake. Switch to a small writing tip and write the message on the cake in blue icing.

I chose this cake shape because I had all of the pans on hand. I used two 9" round pans for the top of the Rattle, three Little Debbie Coffee Cakes stacked on top of each other (one was cut in half and stacked on top of itself so the Rattle Handle was one and a half Debbie's long) and two 3" Round pans for the bottom of the Rattle handle.

My best tip was to make the cakes the day before and freeze them over night. This made frosting them so much easier the next day. Also one guest who didn't like chocolate appreciated the Little Debbie handle that was not made out of chocolate.

For the cake, I used 2 boxes of yellow cake mix, and baked it in a 9 inch pan. I wasn't sure how long to bake it since there was double the cake, but I just lowered the temperature to about 325 and baked it until the fork came out clean! :)

The frosting is Italian Meringue and turned out fantastic! I used the recipe from the book Cake Love by Warren Brown. One tip here: buy egg whites! Do not separate the eggs yourself! It takes 5 egg whites, and I felt like so much was wasted.

The decorations on top are all fondant. Fondant tips: Make your own! It tastes way better than store-bought. Also, if it isn't as stretchy as you would like it, rub in some vegetable oil. Works like a charm!

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