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Baby Bottle Cake

Serve this colorful Baby Bottle Pan cake at a baby shower or present it as a congratulatory gift to new parents.

4.1 Average of 8 ratings

Difficulty: Somewhat Easy
Average of 6 reviews




Instructions:

Step 1

Prepare Icing
We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use. Bring to room temperature for decorating.

Make 2¾ cups buttercream icing:
Tint ¼ cup light rose
Tint ¼ cup rose
Tint ¼ cup light yellow
Tint ¼ cup yellow
Tint ¼ cup blue
Tint ¼ cup Kelly green/lemon yellow/royal blue combination
Reserve 1¼ cups white (thin ¼ cup with ¾ teaspoon light corn syrup)

Step 2

Decorate in Order

Ice bottle nipple smooth with thinned light rose icing (smooth with finger dipped in cornstarch).

Step 3

Ice indentions in bottle ring smooth with thinned light yellow icing (smooth with finger dipped in cornstarch).

Step 4

Ice indentions on baby bottle smooth with thinned white icing (smooth with finger dipped in cornstarch).

Step 5

Use tip 3 and yellow icing to outline indentations on bottle ring.

Step 6

Use tip 5 and Kelly green/lemon yellow/royal blue combination icing to outline indentations and seam outlines on bottle.

Step 7

Use tip 5 and blue thinned icing to print "B", use rose thinned icing to print "A", use thinned Kelly green/lemon yellow/royal blue combination icing to print second "B" and thinned yellow icing to print "Y".

Step 8

Use tip 16 and white icing to cover bottle with stars.

Step 9

Use tip 16 and yellow icing to cover bottle ring with stars.

Step 10

Baking Instructions
Preheat oven to 350°F or temperature per recipe directions. Before first and after each use, we recommend hand washing pan in warm soapy water. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered.

Sprinkle about 2 tablespoons flour inside pan and shake so that flour covers all greased surfaces. Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or Wilton Cake Release or Wilton Bake Easy™ Non-Stick Spray, in place of solid shortening and flour).

Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan.

Bake cake on middle rack of 350°F oven for 40-45 minutes or until cake tests done according to recipe directions.

Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking.

To remove cake from pan, place cooling rack against cake and turn both cake rack and pan over. Lift pan off carefully. Cool cake at least one hour. Brush loose crumbs off cake.

To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold another board against bottom of cake and turn cake over. Be sure to hold cake, rack and board close together while turning to prevent cake from cracking.