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Home -> Baby Shower Cake -> Baby Shower Cake -> Looking for a specific BABY SHOWER CAKE!!!!!!?

Looking for a specific BABY SHOWER CAKE!!!!!!?

I want a baby shower cake with an icing tree with some birdies sitting in a toasted coconut nest. I need a pic of a cake like this. Can you find one for me??? PLEASE!!!!

Details:

  1. SHOWER CAKE 1 box angel food cake mix 1/3 c. sugar 1/3 c. cornstarch 1/4 tsp. salt 2 cans crushed pineapple 1/2 c. nuts 2 egg yolk, beaten 1 tbsp. lemon juice 1/2 c. maraschino cherries, chopped 1 lg. container Cool Whip Prepare cake mix according to package. Cool. Mix sugar, cornstarch, and salt in saucepan. Add juice from pineapple and 2 cups pineapple to cornstarch mixture. Mix well; cook until thick and clear, stirring gradually. Add beaten egg yolks to pineapple mixture. Cook again until thickened, stirring. Add lemon juice, cherries, and nuts; cool. Cut cake cross-wise to make 4 layers. Spread pineapple filling between layers. Frost with Cool Whip. _______________________________________________ SHOWER CAKE 1 yellow cake mix 21 oz. can cherry pie filling 2 lg. pkg. instant vanilla or chocolate pudding, prepared 16 oz. can crushed pineapple 2 bananas, sliced 16 oz. container non-dairy whipped topping Crumble cooled baked cake. Layer half of crumbs in punch bowl. Top with 1/2 each of pie filling, pudding, drained pineapple, bananas, and whipped topping. Repeat layers using remaining half of each of the ingredients. Garnish with coconut, pecans, whipped topping and maraschino cherries. Excellent for buffet dinners. It makes an attractive centerpiece for the table. _______________________________________________ SHOWER CAKE 2 1/4 c. blanched slivered almonds 2 c. cake flour 1 c. + 2 tbsp. unsalted butter 21 oz. almond paste 1 tbsp. vanilla 1 tbsp. baking powder 1 1/2 c. sugar 12 lg. eggs, room temperature Preheat oven to 325 degrees. Butter and flour one 8 inch and one 9 inch cake pan. Finely grind almonds in processor. Sift flour, baking powder. Set aside. Cream butter with sugar until blended. Beat in almond paste a few pieces at a time. Beat until mixture resembles a smooth paste. Add eggs, one at a time - add vanilla and beat until batter increased slightly in volume (about 5 minutes). Mix in almonds, then dry ingredients. Bake about 55 minutes - for 8 inch and 65 minutes for 12 inch. Turn cake onto racks and cool completely. (It also can be made in large rectangular pan.) BERRY FILLING: 2 c. frozen blueberries, thawed 2 c. unsweetened blackberries 2 c. raspberries 2/3 c. sugar Combine berries in heavy saucepan, sprinkle with sugar. Bring to boil and reduce heat and simmer until reduced to 2 cups (about 20 minutes). Refrigerate until chilled. FROSTING: 15 oz. imported white chocolate, chopped 4 1/2 sticks unsalted butter, room temperature 2 1/2 lbs. cream cheese, room temperature 3 tbsp. vanilla 6 1/2 c. powdered sugar 1 1/4 tsp. almond extract 1 c. sour cream Melt chocolate in top of double boiler. Stir until smooth. Cool until slightly warm. Beat butter in large bowl, gradually add cream cheese until combined. Beat in both extracts. Add sugar and beat until smooth. Add melted chocolate and mix until just combined; stir in sour cream. Chill if needed to spread. ASSEMBLY: Using serrated knife - cut each cake horizontally into 3 layers. Spread bottom layer with 2/3 cup berry filling, leaving 1/2 inch border uncovered. Carefully spread 2 cups frosting over entire layer. Top with middle layer and repeat steps above. Top with top layer and spread frosting all over. NOTE: If doing layer cake, place smaller 8 inch cake on a piece of cardboard. Cut four dowels - so they are 1/8 inch above top of cake when pressed in bottom layer. Gently place 8 inch cake on cardboard on top of bottom cake tier, centering carefully, with cake resting on dowels. Refrigerate until frosting is set - about 1 hour. Decorate as desired. _______________________________________________ MOUSSE SHOWER CAKE 2/3 c. butter 1 c. heavy or whipping cream Sugar 1 c. unsweetened cocoa 6 lg. eggs 2 tsp. vanilla extract 1/4 tsp. salt 1/2 c. all-purpose flour White Chocolate Glaze (follows) Chocolate Leaves (follows) About 4 hours before serving or early in day: 1. Preheat oven to 325 degrees F. Grease bottom only of 9 inch springform pan. 2. In 2 quart saucepan over low heat, heat butter, cream and 3/4 cup sugar until butter just melts. Remove from heat; stir in cocoa. Freeze mixture, stirring occasionally, until slightly thickened, about 15 to 20 minutes. 3. In large bowl, with mixer at low speed, beat eggs, vanilla and salt just until mixed. Add flour and 3/4 cup sugar. On high speed, beat until very light and fluffy, about 5 minutes. Stir about 1/4 of egg mixture into cooled chocolate mixture then fold all of chocolate mixture into remaining egg mixture. Pour batter into pan. Bake 55 to 60 minutes until cake is firm in center. (Cake will be very moist when done; standard tests for doneness cannot be used.) Run thin-bladed knife around edge of cake to loosen from side of pan. Cool cake completely in pan on wire rack (cake will fall and leave a deep indentation). Remove side of pan. 4. Prepare White Chocolate Glaze; spread over cake. Refrigerate until glaze is firm. 5. Prepare Chocolate Leaves; use to garnish cake. Makes 16 servings. Each serving: About 470 calories. WHITE CHOCOLATE GLAZE: In 1 quart saucepan over very low heat, melt 12 ounces white chocolate (or four 3 ounce Swiss confectionery bars or two 6 ounce white baking bars), 1/3 cup confectioners' sugar and 1/4 cup shortening. CHOCOLATE LEAVES: In small saucepan over low heat, melt one 6 ounce package semi-sweet chocolate pieces (1 cup) and 4 teaspoons shortening. In another saucepan over very low heat, melt 3 ounces white chocolate and 1 tablespoon shortening. Rinse and dry 16-20 medium sized lemon leaves. Spread semi-sweet or white chocolate mixture on underside of leaves. Refrigerate until firm. Peel each leaf from chocolate. Repeat with remaining chocolate. _______________________________________________ PINEAPPLE PUDDING SHOWER CAKE Bake 1 box white cake on a jelly roll pan for 20 minutes in 350 degree oven. TOPPING: 1 sm. pkg. instant vanilla pudding 1 c. milk Beat until thick. Add: 1 regular size crushed pineapple, drained Pour over cake. Let set a few minutes in refrigerator. Then spread with 1 large container whipped topping. Sprinkle with nuts or coconut. Refrigerate. *_*