When I was pregnant with my first child, my friends and former work colleagues arranged a surprise baby shower for me. It was completely and utterly a total surprise and shock to see so many of my lovely friends gathered in one place to celebrate the imminent arrival of my baby. It is hard to believe that was almost 6 years ago now!
Up until my own one, I had only ever heard about baby showers on American sitcoms like Friends and SATC, and believed it to be an American tradition.I was blown away by the generosity of my guests and when I got home that night and opened all my gifts for the baby boy, I ended up with so many useful and practical items. From baby gros to sleepsuits and little outfits, to nappies, bathtime and changing products to cuddly toys and books, the baby shower had given me everything I needed for the first few months had been taken care of!
Anyway, one cake I have never made is a Baby Shower Cake – there was not one at my own baby shower. I was recently sent a selection of tasty sweets from The Treat Kitchen and the main colours of the sweets I received, were pink and blue, so that is what inspired my cake creation. This is a uni sex cake for those who do not know the gender of their unborn baby, or it could be for someone who is having twins – a boy and a girl. I opted for a chocolate sponge and I filled it with a buttercream made with some of the fruit flavoured Nottingham rock I was sent, which I crushed
To the top I added some blue-raspberry radioactive sour sweets and made a heart using edible blue glitter and pink shimmer shards. This is the sort of cake which I would happily have scoffed at my baby shower!!
Here is how I made it
- *FOR THE SPONGE*
- 200g unsalted butter
- 200g caster sugar
- 4 eggs
- 160g self raising flour
- 40g cocoa powder
- *FOR THE BUTTERCREAM*
- 200g icing sugar
- 100g unsalted butter
- 1/2 packet of Nottingham rock sweets, crushed with a rolling pin
- *FOR THE CHOCOLATE FROSTING*
- 250g icing sugar
- 100g unsalted butter
- 1 tbsp chocolate spread
- 225g approx of pink jelly beans
- 200g approx pink and blue fizzy bottles
- 8 blue radioactive sours (optional!)
- edible blue sugar glitter
- pink shimmer shards
- pre heat the oven to 180oC / 160oC (fan)
- grease and line 2 x 8 inch sandwich tins
- cream the butter and sugar together for about 5 minutes until pale and soft
- add the eggs and a spoonful of the flour and beat for a few more minutes
- fold in the remaining flour and the cocoa powder
- divide the batter between the two tins and then cook in the oven for 22-25 minutes approx
- leave the cakes to cool
- once the sponges are cold to the touch, make your buttercream by placing the butter in a bowl and beat with a whisk until smooth, carefully add the icing sugar and beat to a creamy buttercream and then fold in the crushed sweets
- Sandwich the spongs with this buttercream
- To make the frosting: place the butter in a bowl and beat with a whisk until smooth, carefully add the icing sugar and beat to a creamy consistency and the beat in the chocolate spread
- Using a palette knife, cover the entire cake with the chocolate frosting
- Then add the sweets as per my photo - taking your time!
- place a large heart shape cutter on the middle of the top of the cake, and once you have added all of your sweets, place a piece of card or plastic inside the heart cutter to make it into two heart halves and pour the blue glitter and the pink shimmer into each half (as per my photo)
- Your cake is now ready to take to your baby shower and eat
This cake was delicious – a fabulous cake for those chocolate loving, sweet loving pregnant, and non pregnant, ladies out there!! This cake would serve a lot of people as you would not want too much at once! The radioactive sours were very sour and made me and the boys and their daddy pull the funniest faces, and I was the only one who ate a whole one! If you used these sweets, they would certainly act as an ice breaker to get guests giggling at one another!
This baby shower sweetie cake would have gone down well at my baby shower .I will never forget the kindness and generosity of those who organised and attended my first and last baby shower. It still makes me smile and feel all fuzzy inside whenever I think back to that Saturday night in July 2009.
I was sent a selection of sweets from The Treat Kitchen for the purpose of a review.
**If use the code MISHAP10 when purchasing sweets from The Treat Kitchen, you will receive 10% off our online store. This code can’t be used with any other offer.