Throwing a Baby Shower? Learn How to Make Easy Cakes for a Baby Shower Right at Home and Make The Mom-to-be Happy! (2020)

• It’s all about the emotion of the person you care about a lot
  A baby shower cake is the best way to stir up and respect the emotions in a mother to be with a focus on all her favourite flavours and decorations.


• It will leave the expecting mother and guests in awe
  A DIY baby shower cake adds fun to the pregnancy experience. Your baking craft will leave both the guests and the mama-to-be in awe, making the celebration sweeter than ever.


• Your go-to item to head start the celebration
  Making a baby shower cake allows you to kick start the celebration for pregnancy. Seeing the care and love you already have for the unborn baby, the mama-to-be will surely feel proud.


• It will serve as a surprise gift
  If you are throwing a baby shower party for a friend or relative, you may end up giving her a surprise with a DIY baby shower cake.


• Unique gesture
  Even if you can’t organise great things or buy expensive gifts, a cake made for the baby shower party is what will be appreciated by everyone as a unique gesture.

• Grease the pan and preheat the oven.
• Keep all the ingredients ready (flour, butter, sugar, egg/milk, nuts, cherries, baking powder, raisins, cream, etc.).
• Use a wire whisk to dry-mix the ingredients.
• Beat butter and add sugar to give it a creamy texture.
• Add milk or eggs to this creamy mixture. Blend it slowly but well.
• Add your favourite flavours, fillings to the mixture.
• Pour the mixture into one or more pans of the preferred shape and size (for one/multi-layer cake).
• Put the pan in the oven, bake well, and leave it to cool.
• Give the finishing touch with whipped cream, fun frosting, buttercream icing, and ganache, etc.

Ingredients

• 500 gram or 3 ⅓ cups all-purpose flour
• 355 gram or 1 ½ cups sugar in powdered form
• 90 gram or ½ cup powdered light brown sugar
• 1 tsp baking powder and ½ tsp baking soda
• 1/4 tsp salt
• 240 ml or 1 cup melted butter
• Two eggs
• 1 tsp vanilla extract
• 480 ml or 2 cups Buttermilk
• 90 gram or ⅔ cup sprinkles
• Buttercream icing

How to Make a Microwave Cake

• Take flour, two types of sugars, baking soda, baking powder, salt in a big bowl, and dry mix them all.
• Put the butter in a microwave-safe bowl; keep it in the microwave till it melts properly.
• In another bowl, whip the egg, vanilla extract, and buttermilk until they are intimately combined.
• Pour the whippy egg mix in the dry ingredients along with butter; stir them continuously to avoid lumps. And a thick cake batter will be ready.
• Finally, mix sprinkles, but not in excess, as they might start to leave their colour in the batter.
• Part the cake batter equally between 2/3 microwave-safe cake pans for making a 2 or 3 layer cake.
• Make sure to bake each pan separately in the microwave for 2 and ½ minutes. The moment cake becomes firm in the core and draws away from the sides, remove the pan from the microwave and start with the next.
• Allow the cakes enough time to cool properly before starting with icing (Remember that this cooking time is for 1200 watts microwave which may differ in yours).
• Level the cake tops and frost first with a thin crumb layer of buttercream icing. Be sure to chill it for half an hour to help set the icing layer. Then apply a second layer of frosting.
• Decorate as per your taste with sprinkles.
• Cover the whole cake with leftover icing, and it is ready to serve. You can store it for at least seven days at room temperature!

Ingredients

• 1 ½ cups or 190 grams all-purpose flour
• ¾ cup sugar in powdered form
• ½ tsp baking soda plus 1 ¼ tsp baking powder
• 1 cup cold milk
• ½ cup butter fully melt or refined oil
• A pinch of salt
• 1 ¼ tsp lemon juice or vinegar
• 4-5 drops of essence or vanilla extract (2 tsp)
• 100 grams choco chips for frosting

How to Make a Cooker Cake

• Grease the cake pan, dust it in every corner with flour properly, or line it with parchment paper to save the cake from sticking to its bottom.
• Spread salt evenly on the base of your pressure cooker.
• Put a separator or cake stand over the salt spread cooker base.
• Take away the gasket from the pressure lid and avoid putting whistle on it.
• Make sure to cover the pressure with its lid and pre-heat it on a medium flame.
• Take a bowl and mix sugar, milk, melted butter, vanilla extract, and vinegar together.
• Add all the dry ingredients, including salt, flour, baking powder, and baking soda in another bowl.
• Put this dry mix into the liquid mix of the bowl and mix them up lightly.
• Don’t overdo the process of mixing; otherwise, the batter texture may not be creamy or floppy.
• Transfer the prepared batter into your cake pan with the help of a spatula and knock it a few times on the counter to avoid the formation of air bubbles.
• Apply milk on the batter with a brush if you want a golden top.
• Put the cake pan on the stand already placed inside the cooker.
• Put the cover on the cooker and leave the cake to bake inside without a whistle or gasket.
• Bake it 30-40 minutes on a simmering heat.
• When the cake is fully baked and inserted with a tester, it will come out clean.
• If it is slightly moist, then allow it to cook for a few minutes more.
• Cool it properly for 10-15 minutes and overturn it on a wire rack.
• Melt the choco chips and pour it on the cake after it cools down.
• Add some sprinkles if you like.
• The cake is ready to eat or gift.

• Mix well and in the right amount - no more or less.
• Know the process right and maintain the perfect temperature to avoid overdone or underdone cake.
• Choose the right kind and size of the pan.
• Use the all-purpose flour for making the cake tender.
• Weighing rather than measuring the flour will help.
• Blend the key ingredients closely for a great outcome.
• Cook and cool down for an adequate time.
• Experiment frosting the cake as this can give a lovely finishing touch to it.
• If you live in high altitude areas (>3500 feet) and are worried about the cake drying out, increase the oven temperature by 25-degree centigrade, cake batter by 2 tablespoons/cup of flour used, reduce baking powder to 1/8 and sugar amount by 1 tablespoon/each cup.