Baby Shower Cake

Yesterday I hosted a baby shower for my fabulous friend/colleague Aifric. As it was her last day at F&F I popped it into the diary as a leaving lunch so when she walked in and saw the baby shower balloons and banners she got a bit of a surprise! 🙂 We had such a gorgeous  gift for her that our colleague Jana prepared, how cute is this tractor nappy cake?! You can see more of her marvelous Precious Little Monkeys creations here.Needless to say Aifric loved it!

baby shower cake

There was lots of food prep for the occasion. I kept the savory food simple as I knew I would be rushing around last minute! I made some bruschetta and smoked salmon with cream cheese and capers, both served on toasted sourdough, yum!

baby shower cake

The girls brought some snacks and dips with them too which went down well, and Laura made yummy blondies with a delicious peanutbutter frosting. I made a special baby shower cake for the day that was in it, I have broken the recipe into two parts, firstly the cake base and fondant icing and secondly the mini cupcakes with buttercream icing and fondant decorations. I made the cake on Thursday and the mini cupcakes on the Friday morning to make it more manageable! Here are all the details…

Baby shower cake

Baby Shower Cake

200g self raising flour
200g soft unsalted butter
200g caster sugar
4 medium eggs
1 and a half teaspoons of baking powder
1 teaspoon of vanilla extract
1 tablespoon of milk

Icing ingredients:
100g softened unsalted butter
200g icing sugar
1 tablespoon milk
300g ready to roll white fondant

Pre-heat your oven to 180°C/160°C fan or gas mark 4. Prepare two 20 cm sandwich tins by greasing with butter and then lining the base with parchment or grease proof paper.
Pop all the measured ingredients into a bowl and mix together with an electric food mixer until combined. Soft butter and eggs at room temperature is key to this all in one method! Divide the mixture evenly between the two tins – I use my electronic scales to ensure that they are even 🙂 Bake for around 25 minutes until nicely brown. You can check to see if the cake is ready with a metal skewer. If the skewer comes out clean from the middle of the cake, it’s ready. If not, leave it in for another few minutes. Once the cakes are baked and out of the oven, leave them to cool for a minute or two in the tins before turning out onto a wire rack. Remove the parchment or grease proof paper from the bottom of the cake and leave to cool completely.

For the icing, firstly mix the butter with a hand held electric whisk in a bowl on its own for a minute to loosen it up and gradually add the icing sugar. After adding each scoop of icing sugar I usually mix the icing in a little with the electric whisk turned off for a few seconds at first so that the icing doesn’t fly everywhere! Continue until all the icing sugar is added and finally add the milk and mix in high speed for a few minutes until you have a deliciously smooth icing.

Spread 3 quarters of the buttercream icing evenly over the top of one of the cooled cakes. Next place the other sponge top side down on top of the filling so that the flat part of the cake is now at the top. Spread the remaining buttercream across the top and sides of the cake in an even layer, this will help the fondant icing to stick to the cake.
Next prepare the white fondant icing, first dust your counter with icing sugar to prevent the fondant from sticking to the counter. You may need to knead the fondant at first as it can be a bit stiff. As you roll out the fondant, ensure you keep turning it 90 degrees every few rolls or so to ensure you end up with an even round fondant piece, wide enough to cover all of the cake. Be careful not to roll it too thin as it’s likely to tear when you move it, try to keep it between 2 to 3mm thick to make it easier to handle. Place the sheet of fondant over the cake, it will naturally curve over the sides. Gently pat into place ensuring that it is stuck to your buttercream ‘glue’ on the inside of the cake. Use a knife to carefully slice off any excess fondant, ensuring a neat finish at the base of the cake. If there are any lumps or bumps, move your hand in a gentle circular motion across the affected area, the heat from your hand will soften the fondant and help smooth out the bumps.

Now that you have prepared the cake base you can make the mini cupcake decorations, here is what you need…

100g self-raising flour
100g soft unsalted butter
100g caster sugar
2 medium eggs
3 quarters of a teaspoon of baking powder
Half a teaspoon of vanilla essence
Half a tablespoon of milk

200g icing sugar
100g soft unsalted butter
1 tablespoon of milk
food colouring of choice, I used blue
Some of the left over white fondant icing

For mini cupcakes you will need a mini muffin/ cupcake tin which you can purchase here. You will also need some mini cupcake cases. Pre-heat the oven to 180°C/160°C fan or gas mark 4. To make the cupcakes prepare the mixture as per the cake instructions earlier. Spoon the mix into the mini cases – you should have enough for about 16 mini cupcakes. Pop into the oven for 10-12 minutes. These can over bake really easily as they are so small so it’s really important to keep any eye on them. Leave to cool on a wire rack.
Prepare the icing as per previous icing instructions. For the blue colour, it pays to be patient and add a little of the food colouring at a time, mix well and add more if desired and mix again. Repeat until you get a shade you at happy with. I was a little concerned with my icing as it looked green initially  but eventually started to turn blue!
You will need 9 mini cupcakes for the top of the cake. To decorate the mini cupcakes firstly cut out round mini discs of the fondant icing large enough to cover the tops of the mini cupcakes (I forgot to do this with all the last-minute panic!!) Spread a thin layer of butter cream icing over the discs to help stick the discs to the top of the mini cupcakes and top with a swirl of blue butter cream icing. I used my trusted Wilton 2D nozzle again – available here. Place the iced cupcakes around the top of the cake, 8 round the edge of the cake and one in the middle. Once you are happy with the placement, stick each one on the cake with a blob of the butter cream icing. Decorate any remaining mini cupcakes with the remaining buttercream icing, I served them on a separate plate.

To decorate the sides of the cake I purchased cute little fondant cutters from the Iced Jems online store, you can buy the cutters here and here. I used a baby blue fondant icing (the cutters can also be used to make cookies). Like before, I first dusted the counter with icing before kneading the fondant to soften it. Roll the fondant to 2 – 3 mm in thickness and cut out the shapes using your plunger cutters. Use the remaining icing to stick the shapes on to side of the cake. If you dont have any cuters you can alternatively put some ribbon around the cake.

Iced Gems cutters

And there you have it, a bit of extra effort, but definitely worth it! The cake got the thumbs up from all the baby shower visitiors and the momma to be loved it too! 🙂 Here we are below – all smiles! 🙂

baby shower cake

I’m looking forward to baking some Easter treats this week. Keep an eye on my Instagram and Snapchat (search for bakemystyle) accounts.

Happy Baking!

M x

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