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Baby shower cake help

post #1 of 8
Thread Starter 
I'm not sure where this should be posted. I am VERY new to making 'pretty cakes'. Until recently, I've just done box cake and canned frosting. I recently discovered the love of scratch cakes/frosting and experimenting with fondant icing. I've tried several recipes (and probably gained a few pounds!)...but now the pressure is on. Oldest DD is having a baby in Dec and I've been asked to make her baby shower cake.

The plan, is to do a lemon cake with lemon filling a cream cheese icing. I've tried a variety of fondant recipes and some have turned out better than others. I have decided to just do a cream cheese butter cream icing with fondant decorations. I would like to do a 9x13" base with a small 5" round cake off centered. I want to do a bow on top of the round cake with ribbons and curly q's. I also plan to do 4 small blocks (like ABC blocks) with the baby's name on them.

I need to make my fondant this weekend so that I can make my bow and curly q's this week in order for them to set up for next weekend. I have a cake that I made last week and used MMF, and the fondant is now totally soft. Granted, it doesn't have gum-tex in it. I have leftover MMF from the cake I made last week that I had planned on using for the decorations. But the fact that my fondant is now totally soft (but has been at room temp for several days), I worry about using MMF for the decorations. If I do that, will they still be holding their shape by next weekend? Or should I use a different recipe for decorations?

Also, the last time I made a 9x13" cake and tried to turn it out of the pan, it completely fell apart. It was a box cake. All the cakes I've made to this point, have been in round pans and have come out beautifully. Are there any lemon cake recipes that are moist, but sturdy enough to come out of a rectangle pan? I will need to cut it in half to add lemon filling. So it needs to be sturdy, but I don't want it too dense/dry either. I'd really like a moist cake. Am I asking for too much?

Also, I was reading about frozen cakes?? Why would I want to freeze my cake? Would it make things easier? At what point would I do that? I plan on reading, but it's late and I need to get to bed. I still have Halloween costumes to make...and decorations for the cake to work on!
post #2 of 8
Welcome to CC KaysKidz! You can add tylose or gum-tex to your mmf. I do it all the time for my decorations on wires at least a week in advance; I've done it 2 days in advance a few times. I can't help with the cake question but the reason why some of us freeze our cakes (after it cools, double wrapped in plastic wrap, I also wrap heavy duty foil over the plastic then put in freezer bags (smaller cakes and cupcakes) or a large garbage bag) it makes it easier to level and torte the cake when chilled and it makes the cakes really moist and flavorful. Another advantage is that you can bake days or weeks in advance to save alot of time.
Don't just do it...Do it just!
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Don't just do it...Do it just!
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post #3 of 8
I am in the process of making a belly cake for a baby shower, love the feet imprints. Can anyone please tell me how to do them.
post #4 of 8
I do have a rectangle a little bigger than yours and have no problem with cake falling apart. I line my can tin with baking paper. the brand of baking tin is chicago metallic. My cakes are very very moist and soft. It is impossible to move them without them being frozen. When they are baked, after cooling slightly in the cake tin, I grab the over hang of baking paper and angle the tin and simply pull on the baking paper and slide the cake onto a cooling rack. The cake gets wrapped in cling film, freezer bags, foil and then a tupperware container and in the freezer. I freeze all my cakes, easier to work with doesn't affect their flavour or moisture. when torting the cake stays together rather than crumbling. I also use MMF for decorations and anything that needs to set hard like baby booties or flowers or decorations on wires, I add Tylose aka gum-tex, cellogen. I have done bows and curly qs in this manner and they dry hard. You really need the tylose other wise it's not going to dry hard like you want. for decorations on the side of a cake for example I do add a small amount of tylose , makes it easier to work with I find. I wish I could show you the baby shower cake I just did. The mother to be loved it. But I can't upload photo's so frustrating. the topper was a baby in a flower, the mum was going to keep it in a glass box and display it. I have photos on my facebook page under "Veronica's Homemade Cakes." good luck from down under
post #5 of 8
baby feet imprints, I recently bought silicone moulds on ebay for that purpose other than cutting freehand.
post #6 of 8
Thread Starter 
Thanks for the replies! I'm glad to hear the MMF with gumtex will work for the decorations! Now I don't have to make more. LOL I guess today will be spent dying the fondant, adding gumtex and making decorations! If I have time, I will get my cakes baked and frozen as well!

Anyone have any favorite recipes for lemon cake or cream cheese icing? I've made a good one, but it was a tad dry. I don't have time (nor energy) to try a bunch of recipes.
post #7 of 8
Edna de la Cruz has a cream cheese frosting on her website, I'm sure it would be divine
post #8 of 8
............Anyone have any favorite recipes for lemon cake or cream cheese icing?..........

Yesicon_smile.gif My *original* WASC recipe is perfect for your baking needs/requirements.
http://cakecentral.com/recipes/the-original-wasc-cake-recipe/

The recipe as stated is just the right amount of batter for a 9x13 pan. Use a lemon cake mix and if you want a more intense lemon flavor use lemonade for the liquid. It should bake up perfectly level with the top of the pan. If it is over the top, use a long knife (or cake leveler) to cut the top of the cake level to the top of the pan. Then when you turn it out onto a cooling rack it will NOT crack or break apart. Put the rack on top of the cake in the pan and flip the two over together; remove pan - simple as that icon_smile.gif

Earlene Moore's Cr Ch b'cream is excellent icon_smile.gif http://www.earlenescakes.com/icings.htm
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