Edible Baby Shower Cake
(I put edible baby shower cake, becuse you can have of course, a diaper shower cake which is not edible).
If you ask people "what is the most popular
bakery in your area" many people immediately know, which one it is.
I know the one nearest me and they make an amazing hazel nut cream cake. Almost any home event my family had included one of these cakes.
So you probably know your best bakery and
what's a "to die for" cake that they make.
That could be the one for your baby shower.
If you would like to make your own Haelnut cream cake, here is a great recipe...
Hazel Nut Cream Cake
3 cups self-rising or cake flour
16 oz. bittersweet chocolate
1/3 cup sour cream
1 cup softened butter or margarine
1 cup granulated sugar
1 cup milk
.5 cup instant coffee
1 tsp. vanilla extract
2 cups heavy whipping creme
1 cup powdered sugar
1/4 cup softened cream cheese
1 tsp. each lemon and vanilla extract
2 cups hazelnut paste (2 cups roasted hazelnuts, 1 Tbsp. milk, 1 tsp. whip cream)
10 oz. melted semi-sweet chocolate
1 cup powdered sugar
1/8 cup milk
1 tsp. corn syrup (light or dark)
a mixture of hazelnuts, almonds, pecans, raisins, and walnuts, all chopped
Preheat oven to 400.
To cut down on time, first make the glaze and creme.
To make the glaze, melt chocolate over low heat, stirring often. Then add powdered sugar, milk, and corn syrup. Stir in all ingredients until thickened, then set aside to cool.
For the creme, combine first four ingredients until mixture is fluffy. Fold in hazelnut paste and mix well. Set creme aside.
To make the cake, first melt chocolate in a saucepan over low heat. When fully melted, set the saucepan aside.
In a medium bowl, combine softened butter, sour cream, eggs, and sugar. Using an electric mixer, beat at low speed until mixture is fluffy.
In a large bowl, combine the chocolate and the sour cream mixture and beat at medium speed. While still beating, add instant coffee, milk, and vanilla extract; beat until smooth.
Fold in flour; once well folded in, this time beat at high speed until smooth. In two 8" or 9" baking pans, pour in batter. Bake for at least 60 minutes. Cool cake for 25 minutes at room temperature.
Once cooled, frost with a thin layer of creme. Then refrigerate for an hour to set. Then warm glaze making sure it doesn't too hot. Then slowly pour over cake.
Refrigerate for at least 3 hours to set. Finally garnish with nuts and raisins.
Recipe submitted by 'Thunderbird'
For other great cake recipes