Booties 'n' Rattles Cake

Name: Booties 'n' Rattles Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 24
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 355 milliliters butter, softened; 6 eggs, separated; 473 milliliters all-purpose flour; 24 servings Pink and blue food coloring; 1 liters buttercream frosting; 3 Tbsps grated orange peel; 0 teaspoons salt; 355 milliliters sugar

Booties 'n' Rattles Cake might be a good recipe to expand your dessert collection. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 441 calories, 3g of protein, and 22g of fat. This recipe serves 24. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. If you have salt, butter, eggs, and a few other ingredients on hand, you can make it.

Instructions

Let separated eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Egg

Equipment you will use

Bowl

Add egg yolks and orange peel; beat well.

Ingredients you will need

Orange Zest

Egg Yolk

Combine flour, baking powder and salt; add to the creamed mixture and mix well (batter will be thick). In a small bowl and with clean beaters, beat the egg whites on high speed until stiff. Fold into batter.

Ingredients you will need

Baking Powder

Egg Whites

All Purpose Flour

Salt

Equipment you will use

Bowl

Pour into a greased and floured 13-in. x 9-in. baking pan.

Equipment you will use

Baking Pan

Bake at 375° for 25-30 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; invert onto a wire rack to cool completely.

Equipment you will use

Toothpicks

Wire Rack

Oven

Transfer to a 15-in. x 12-in. covered board.

Place 3/4 cup frosting each in two small bowls; tint one pastel pink and one pastel blue. Set aside 2-1/2 cups white frosting for trim and border. Cover and set bowls aside. Frost cake with the remaining white frosting.

Ingredients you will need

Frosting

Equipment you will use

Bowl

Using dental floss or a sharp knife, mark a straight line lengthwise down the center of the cake. Mark additional lengthwise straight lines, dividing the cake into four equal sections. Mark four lines widthwise, dividing the cake into a total of 20 squares.

Equipment you will use

Knife

For booties, insert plain pastry tip # 8 into a pastry bag or a plastic bag with small hole; add pink frosting. In alternating squares, pipe an elongated dot, raising up at one end to from the heat (see Photo 1).

Ingredients you will need

Frosting

Equipment you will use

Ziploc Bags

Pastry Bag

For rattles, use plain tip #8 and blue frosting. In each of the empty squares, pipe one large dot and one small dot, leaving 3/4 in. between dots. Use plain tip #2 and blue frosting to pipe a line connecting the dots (see Photo 2).

Ingredients you will need

Frosting

For trim, use plain tip #2 and reserved white frosting. Pipe a bow and trim on each bootie and a bow on each rattle.

Ingredients you will need

Frosting

Use star tip #20 to pipe rows of white shells on top of the straight lines. Pipe a row of shells around top and bottom edges of cake.

Ingredients you will need

Pasta Shells

Equipment

Ingredients

Servings:

2teaspoons

baking powder 355milliliters

butter, softened 6

eggs, separated 473milliliters

all-purpose flour 24servings

Pink and blue food coloring 1liters

buttercream frosting 3Tbsps

grated orange peel 0teaspoons

salt 355milliliters

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "