Baby Buggy Cake Recipes

BABY BUGGY CAKE

Steps:

• Heat oven to 350°F. Grease and flour bottom of 8-inch round cake pan. Place paper baking cup in each of 12 regular-size muffin cups.
• Make cake batter as directed on box--except add almond extract and 2 drops blue or red food color with the water. Spread half of the batter in round pan; spoon remaining batter into muffin cups. Bake as directed on box for 8-inch round and cupcakes. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
• On serving platter, place cake layer bottom side up. Frost top and side of cake and 2 of the cupcakes with white frosting. (Frost remaining cupcakes, and serve on the side.)
• To make baby buggy, pipe half of top side of cake with blue or pink cupcake icing, using basket-weave tip. For buggy hood, pipe one-quarter of top side of cake with blue or pink cupcake icing, using star tip. Pipe around edge with white decorating icing. Pipe white lines on buggy hood. Add baby face as desired.
• To make buggy wheels, pipe blue or pink cupcake icing for spokes on each of 2 cupcakes and around edge of each cupcake. Place cupcakes at bottom of cake for wheels. Add straw for buggy handle. Store loosely covered at room temperature.

BABY POUND CAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups.
• In medium bowl, mix flour and salt; set aside. In large bowl, beat butter and cream cheese with electric mixer on medium speed 2 minutes or until creamy. Gradually add sugar, beating well 5 to 7 minutes. Add eggs, one at a time, beating after each addition. On low speed, gradually beat in flour mixture just until blended. Stir in vanilla bean paste and almond extract. Spoon batter evenly into muffin cups.
• Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.