Skip to content
Apr 6 / dbartolus

Fondant Baby Shower Cake

For this baby shower cake, we used Rose Levy Beranbaum’s Carrot Cake.  This is the best carrot cake I have ever tasted.  The secret ingredient is the cocoa powder.  We doubled the recipe for a 3 tier cake.  We split each layer and filled the cakes with cream cheese frosting.  We dirty iced the layers and covered them in white fondant.

A week in advance we began making the sugar star gazer lilies and the leaves.  We used the Wilton flower making method.  We bought all of our supplies at Joanne Fabrics.  You can find the instructions in their Advance Gum Paste Flowers Lesson Book.  For the baby booties, we uploaded a pattern from the web.

Here is the carrot cake recipe from Rose’s Heavenly Cakes:

Classic Carrot Cake
2 2/3 cups unbleached all-purpose flour {sifted into the cup and leveled off}
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon unsweetened cocoa powder
2 teaspoons cinnamon
1 1/2 cups granulated sugar
1/2 cup minus 2 teaspoons firmly packed light brown sugar
1 1/4 cups canola or safflower oil, room temperature
4 large eggs
2 teaspoons pure vanilla extract
3 cups coarsely coarsely shredded carrots
1 cup raisins, tossed with 2 teaspoons flour
Grease two 9×2 inch round cake pans and line with parchment paper {or line cupcake pans for 24 cupcakes}
Preheat the oven to 350.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa, and cinnamon.  Sift the flour mixture onto a large piece of parchment.
In the bowl of a stand mixer fitted with the flat beater, beat the granulated sugar, brown sugar, oil, eggs, and vanilla on medium speed for 1 minute, or until well blended.  Add the flour mixture and beat on low speed for about 20 seconds, just until incorporated.  Add the carrots and half the raisins and beat for another 12 seconds.  Using a silicone spatula, scrap the batter into the prepared pans and smooth the surfaces evenly with a small offset spatula.  Each will be just under half full.  Scatter the remaining raisins evenly on top of the batter in each pan.  Use the back of a fork to push them gently into the batter.
Bake for 45-55 minutes, or until a wire cake tester inserted in the center comes out clean and the cakes spring back when pressed lightly in the centers.  The cakes should just start to shrink from the sides of the pans.
Let the cakes cool in the pans on a wire rack for 10 minutes.
To make a 3 tier cake, just double the recipe and increase the baking time.

 

Fondant Baby Shower Cake

Fondant Baby Shower Cake

 

Fondant Baby Shower Cake

Leave a comment