A few months ago I saw these Baby Booties at the Martha Stewart’s website, and right away I new I had to make them. They are so beautiful and perfect for a baby shower. You can do one for every guest or a pair to use as a cake topper. I hope you like it and decide to make them. I filled the tall part the boot with Dulce de Leche, I also used the Spongy Vanilla Cake recipe for the sheet cake and decorated it with Suspiro (Dominican Frosting).
What you’ll need:
Sheet Cake of your favorite recipe (9x13 )
Food coloring, as desired for shoe color and decorative details
Apricot, or other fruit leather, cut into 1/2-inch wide strips, for straps, if using
1. Each bootie consists of two cake rounds of different heights. To make booties, trim top of sheet cake so it is level. Place trimmed cake on work surface. Using a 2 1/2-inch biscuit or cookie cutter, cut out 12 circles from cake, keeping the circles as close together as possible. Discard the scraps or save for a delicious snack.
2. To make toe pieces for booties, cut four circles in half horizontally, making eight shorter circles. Trim each short circle by cutting a straight line 1/2-inch in from the edge. I used a round cookie cutter because it fits much better that way. Place one tall and one short circle on a piece of waxed paper or parchment. Using a dab of buttercream as glue, affix trimmed edge of shorter circle to taller one. This forms the basic bootie shape. Repeat with other pairs.
3. Using an offset spatula or a butter knife, thinly coat each bootie with a layer of buttercream to seal in the crumbs; giving the shoe shape by adding more icing to the front and top. Refrigerate the booties until the crumb coat has set. Decorate the booties one at a time. Remove from the refrigerator, and cover with a final coat of buttercream, shaping and smoothing the shoes as you go. NOTE: If you are using Dominican Frosting do not refrigerate.
4. Pipe laces and trim to resemble a child's shoe. To make dots and trim, use a No. 4 tip. To fashion thin, dainty laces and other delicate details, use a No. 3 tip. To pipe small stars, use a No. 13 tip. Chill booties again until buttercream is firm (Suggested only for Buttercream or Swiss-Meringue Buttercream), then transfer to serving platters. Makes 8 cakesWhere I got the idea: Baby Bootie Cakes http://www.marthastewart.com/
Dedicated with much love to my newborn niece Dahlia, God Bless! Congratulations and hugs to my brother and sister–in-law!