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 )
Frosting
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
Directions:
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 cakes
Where 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!
“But if we walk in the light, as he is in the light, we have fellowship with one another,” –John 1 1:7
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