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Baby Cake--It's a Girl!
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Prep Time:
1 hour 45 minutes
Total Time:
2 hours 45 minutes
Celebrate a baby girl with a charming fondant cake for a sweet welcome.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix or 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and eggs or egg whites called for on cake mix box
  • Tray or cardboard covered with wrapping paper and plastic food wrap or foil
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 2 cups white fondant
  • 14 drops neon pink liquid food color
  • 1 drop neon green food color
Instructions:
  • Preheat oven to 325°F. Grease a 1 1/2-quart ovenproof bowl (8 inches across top) with shortening and coat with flour (avoid using cooking spray). Lightly grease 3 muffin cups in a mini muffin pan.
  • Prepare cake batter according to package instructions. Divide the batter between 3 mini muffin cups, filling each two-thirds full, and pour the remaining batter into a 1 1/2-quart bowl.
  • Bake cupcakes for 11 to 14 minutes and bowl for 47 to 53 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then remove cupcakes and bowl from pans and place rounded sides up on cooling racks. Allow to cool completely for about 1 hour before trimming off any rounded tops if needed.
  • Place the bowl cake cut side down on a tray. Slice 1 mini cupcake in half vertically. Attach the half cupcake pieces to the whole cupcakes using toothpicks. Repeat with the remaining cupcakes. Secure the cupcakes to the bowl cake with frosting, making sure the half cupcakes face outwards. Use toothpicks if needed. Spread a thin layer of 1/3 cup frosting over the sides and top of the cake to seal in crumbs. Chill the cake in the freezer for 30 to 45 minutes to set the frosting.
  • Set aside 1/4 cup of frosting in a small bowl. Cover the cake with the remaining frosting, focusing more on one side to create the baby's diaper. Mix 3 drops of neon pink food color into the reserved 1/4 cup of frosting until fully mixed. Frost the mini cupcakes with the pink frosting.
  • Roll out 1/4 cup of white fondant on a work surface to 1/8 inch thickness. Cut out shapes for the bootie soles and press them onto the cupcakes using colored frosting as glue.
  • Work the vibrant neon pink food color into the fondant until it's a beautiful hue. Roll the fondant into a thin 1/8 inch rectangle on your work surface. Carefully drape the fondant over the cake to create a blanket effect, adding lovely wrinkles and folds as you go.
  • Incorporate 3 drops of neon pink food color into 1/4 cup of fondant, roll it out on a work surface to 1/8 inch thickness into a long strip. Use a pastry wheel to create a scalloped edge. Carefully attach the edging to the end of the blanket, using a small amount of water to help the fondant adhere if needed.
  • Massage 3 drops of vibrant neon pink food color into 1/4 cup of fondant until fully incorporated, then roll out to 1/8 inch thickness on your work surface. Use small canapé cutters or a paring knife to create flower shapes to your liking.
  • Combine 1 drop neon green food color and 2 drops neon pink with 1/4 cup of fondant to create a vibrant orange hue. Roll the fondant out to 1/8 inch thickness on a work surface. Use small canapé cutters or a paring knife to cut out small rounds to your liking.
  • Arrange small cutout shapes on the surface as desired, gently using a dab of water to adhere them. Remember to remove toothpicks before serving and store with a loose covering.

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