Desserts and Cakes
Baby Shower Recipes
The Baby Shower Cake
The cake can be both a dessert and a centerpiece, it will definitely be a part of the shower the mom-to-be will remember.
It’s easy to make cakes and cupcakes for occasions like this. Don’t get in over your head. Buy a simple decorating package so you have everything you need. Most craft stores and party stores sell decor that requires little more than placing items on top of the cake (or cupcakes) or simple frosting techniques.
On the next few pages are dessert recipes, with the cake recipes first. You don’t have to go with a traditional chocolate or white cake….the peach, lemon, strawberry, and other recipes lend themselves to decorating very well.
MINI CHOCOLATE CHEESECAKES
• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 8 oz (1 1/4 cups) semisweet chocolate, melted
• 4 oz (1/2 cup) strawberry yogurt (preferably without fruit chunks)
Preheat oven to 350 degrees and line 24 mini-muffin tins with paper liners. (Spray liners with Pam.)
Beat cream cheese with sugar until well blended. Beat in egg; slowly add melted chocolate and yogurt.
Bake about 25 minutes or until set. Cool on rack and refrigerate overnight.
The cheesecakes can stick to some paper liners, so you might want to spray the liners with nonstick spray before adding the mixture. Number of servings: 24
FLUFFY LEMON CAKE
• 2 packages of cook-before-eating lemon pudding and pie filling mix (Jell-O), Cake:
• 1 package yellow cake mix
• 3 eggs
• 1/2 cup water
• 1/4 cup oil
• 1/2 cup mayonnaise
• 1 container of Cool Whip
• 1 container of vanilla frosting
Prepare filling according to package directions for pie filling; cover with plastic wrap and cool thoroughtly.
Meanwhile, prepare cake: Beat together cake ingredients; pour into two 9″ greased cake pans.
Bake at 400 degrees for 30-35 minutes or until cake tests done. When cake is cooled, put about 2/3 of the cooled filling mixture onto the first layer.
Put on second layer and place the remaining 1/3 of the filling on top.
For frosting, mix together the container of Cool Whip and vanilla frosting. Frost sides, and decorate as desired with mint, lemon slices, etc.
Number of servings: 12
OLD FASHIONED STRAWBERRY SHORTCAKE
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 level Tablespoons cold butter
ice water to make a stiff dough (3 to 4 Tablespoons)
soft butter to moisten shortcake after baking
3 cups fresh, sliced strawberries that have been dredged and allowed to stand in sugar at room temperature for an hour (or refrigerate if kept longer).
Heavy cream for topping the cake
Preheat the oven to 425°F.
Combine dry ingredients and cut in the shortening until mixture resembles cornmeal.
Add water and mix until a ball of dough forms.
Turn the dough out on a floured board and pat it flat and round until cake is about an inch thick.
Bake until golden, about 12 to 15 minutes. Remove from oven, and with a sharp, heated knife, carefully split it and butter it as you would a biscuit. Place strawberries inside the still-hot buttered cake.
Pour heavy cream over cake just before bringing to the table.