Baby Sleeper Cake
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Baby Sleeper Cake
Photography by Matthew Kimura
This recipe makes 18 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 475475 cal |
| pro | 4 g4g pro |
| total fat | 23 g23g total fat |
| sat. fat | 14 g14g sat. fat |
| carb | 65 g65g carb |
| fibre | 1 g1g fibre |
| chol | 101 mg101mg chol |
| sodium | 176 mg176mg sodium |
| potassium | 66 mg66mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 99 iron |
| vit A | 2121 vit A |
| folate | 1717 folate |
- Preparation time: 30 minutes
Ingredients
- All-Purpose Yellow Cake recipe All-Purpose Yellow Cake recipe
- Butter Icing Recipe Butter Icing Recipe
- Paste food colouring Paste food colouring
- Candies Candies
Preparation
Using measurements in photo A as guide, cut out neck and leg openings from cake; discard neck. Trim off rounded cut edge of each leg piece; discard rounded pieces.
Place trimmed edge of each large leg piece against cake to form sleeves, attaching with a little icing.
Spread about 1 cup (250 mL) icing over top and sides of cake to mask and seal in crumbs. Chill until firm, 30 minutes.
Tint remaining icing as desired. (About 1-1/2 cups/375 mL to cover cake and 1/3 cup/75 mL for ruffle trim.) Spread over top and sides of cake. Decorate with candies as desired. Chill until firm, 30 minutes.
Place trimmed edge of each large leg piece against cake to form sleeves, attaching with a little icing.
Spread about 1 cup (250 mL) icing over top and sides of cake to mask and seal in crumbs. Chill until firm, 30 minutes.
Tint remaining icing as desired. (About 1-1/2 cups/375 mL to cover cake and 1/3 cup/75 mL for ruffle trim.) Spread over top and sides of cake. Decorate with candies as desired. Chill until firm, 30 minutes.
Source : Canadian Living Magazine: May 2010
- Keywords : Baby Shower; Dessert; 500 calories;
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