Name: Baby Buggy Cake
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 1 cup butter, softened -; 1-1/4 cups sugar -; 2 large eggs -; 1 teaspoon vanilla extract -; 2 cups all-purpose flour -; 1 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1 cup sour cream -; Frosting: -; 1/2 cup butter, softened -; 1/2 cup shortening -; 1 teaspoon vanilla extract -; 4 cups confectioners' sugar -; 3 tablespoons whole milk -; Pink and blue gel food coloring -; Pastry coupler ring (optionalsee note) -; Pastry tipsbasketweave tip #48, round tip #5, star tip #32, and drop flower tip #129 -; 14-inch square covered board -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Baby Buggy Cake

1. 1 cup butter, softened -

2. 1-1/4 cups sugar -

3. 2 large eggs -

4. 1 teaspoon vanilla extract -

5. 2 cups all-purpose flour -

6. 1 teaspoon baking powder -

7. 1/2 teaspoon baking soda -

8. 1 cup sour cream -

9. Frosting: -

10. 1/2 cup butter, softened -

11. 1/2 cup shortening -

12. 1 teaspoon vanilla extract -

13. 4 cups confectioners' sugar -

14. 3 tablespoons whole milk -

15. Pink and blue gel food coloring -

16. Pastry coupler ring (optional—see note) -

17. Pastry tips—basketweave tip #48, round tip #5, star tip #32, and drop flower tip #129 -

18. 14-inch square covered board -

How to cook deliciously - Baby Buggy Cake

1. Stage

Cake: In a bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

2. Stage

Combine the flour, baking powder and baking soda. Add to the creamed mixture alternately with the sour cream.

3. Stage

Spread batter into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing the cakes from pans to wire racks to cool completely.

4. Stage

From one cake, cut out and remove one-fourth of the cake in one wedge, creating the buggy shape. Set wedge aside. Place buggy on covered board.

5. Stage

From the rounded side of the reserved wedge, cut a 3-1/2-in. long x 1-1/4-in. wide slight curved shape for the handle. Set aside.

6. Stage

From the second round cake, cut two 3-3/4-in. circles for the wheels. Position the cake handle and wheels next to the cake buggy on the covered board. Save cake scraps for another use.

7. Stage

Frosting: In a large bowl, cream the butter, shortening and vanilla. Add the confectioner's sugar and milk. Mix well. Place 1/3 cup of frosting in each of two bowls. Tint one pink and the other blue.

8. Stage

Frost the cakes white.

9. Stage

Cut a hole in the corner of a pastry or plastic bag. Insert the basket weave pastry tip and remaining white frosting. To begin the pattern on buggy's bottom section, pipe one vertical line, then pipe several short horizontal lines that overlap the vertical line. Repeat this process, making the horizontal lines alternate and connect the vertical lines, until the entire bottom section has a basket weave pattern.

10. Stage

Cut a hole in another bag. Insert star tip and pink frosting. Pipe a rope border around the handle, wheels and hood. Pipe two dividing lines on hood.

11. Stage

Replace star tip with flower tip. Pipe three pink flowers in the center of buggy's bottom section. Set aside remaining pink frosting.

12. Stage

Cut a hole in remaining bag. Insert the star tip and blue frosting. Pipe a rope border around buggy's bottom section.

13. Stage

Replace star tip with flower tip. Pipe three blue flowers among the pink ones on the buggy.

14. Stage

Replace flower tip with round tip. Pipe two blue spokes on each wheel and add the center on each pink flower.

15. Stage

With pink frosting, pipe two more spokes and add the blue flower centers.