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Welcome baby cake
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Prep Time:
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Welcome the new arrival with an elegant buttercake topped with cute colorful footprints.
Ingredients:
  • 2 quantities Homemade buttercake (see below)
  • 40.00 ml apricot jam, warmed, strained
  • Pure icing sugar, sifted, for dusting
  • 3 x 500g packets ready-made white icing
  • pink, blue, green and yellow food colourings
  • 125g butter, softened
  • 4.40 gm vanilla extract
  • 161.25 gm caster sugar
  • 2 eggs, lightly beaten
  • 225.00 gm self-raising flour, sifted
  • 128.75 gm milk
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced, then lightly grease a 9.6cm-deep, 20cm round cake pan and line the base and sides with baking paper.
  • In a mixing bowl, cream together butter, vanilla, and sugar until fluffy using an electric mixer. Mix in eggs one by one, then add flour and milk, stirring until just combined.
  • Transfer the batter into the prepared pan. Bake for 1 hour and 20 minutes or until a skewer inserted in the center comes out clean. Allow it to cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
  • Trim the top of the cake using a serrated knife to level it. Then, place the cake cut-side down on a board and generously brush all over with jam.
  • Sprinkle a flat surface with icing sugar. Knead 1.3kg of icing until smooth. Roll out the icing with a rolling pin to create a 7mm thick, 35cm round. Carefully lay the icing over the cake, smoothing it over with dusted hands. Gently press the icing around the base of the cake and trim any excess with a sharp knife.
  • Sprinkle icing sugar on the work surface again. Knead half of the leftover icing and shape into 1cm balls (approximately 46 balls). Place the balls around the base of the cake. Lightly cover the cake with a clean tea towel.
  • Divide the remaining icing into quarters. Color one portion with yellow food coloring, knead until combined, and wrap it in plastic wrap. Repeat the same process with the other portions of icing and different food colors.
  • Roll two 1/2 teaspoon portions of yellow icing into 1cm balls. Flatten them into 2.5cm ovals using your palm and shape them into feet. Roll 10 small balls from yellow icing, flatten them into toes, and attach them to the feet. Place them on a baking paper-lined tray. Repeat the process with the rest of the icing. Let the cake and feet stand overnight.
  • Gently brush the bottom of your feet with jam. Place footprints on the cake. Wrap a ribbon around the cake and secure it with a pin. Trim off any excess ribbon. Tie the remaining ribbon into a bow and fasten it to the front of the cake with a pin. Serve and enjoy!

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