Baby Sleeper Cake
Baby Sleeper Cake
Photography by Matthew Kimura
This recipe makes 18 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 475 |
| pro | 4 g |
| total fat | 23 g |
| sat. fat | 14 g |
| carb | 65 g |
| fibre | 1 g |
| chol | 101 mg |
| sodium | 176 mg |
| potassium | 66 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 9 |
| vit A | 21 |
| folate | 17 |
- Preparation time: 30 minutes
- Portion size: 18
Ingredients
- All-Purpose Yellow Cake recipe
- Butter Icing Recipe
- Paste food colouring
- 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.
Source : Canadian Living Magazine: May 2010
