Baby Bootie Cake

Sarah A. from Fort Monroe, VA made the baby bootie cake! Don't you just love all the colorful flowers?

This was just a 10 inch and an 8 inch cake layered.

The booties are made from cupcakes That I cut up and then Iced.

The icing is buttercream except for the flowers which are royal icing.

Butter Cream Icing
1/2 C. Shortening
1/2 C. Margarine
1 1/2 tsp. Vanilla Extract
4 C. Powdered Sugar
2 Tbsp. Water

Cream margarine and shortening. Add vanilla extract. Gradually add sugar, one cup at a time, beating well. Scrape sides of bowl often. Add water and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until cake is iced, or keep in fridge in an airtight bowl for up to 2 weeks.

Bring to room temperature and re-whip before using. Makes 3 cups.

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