Baby Bootie Tutorial for Baby Shower Petit Fours

These baby shower petit fours are basically the same ones I did in the original Baby Shower Petit Four post.  The colors are different and the flavors are different but the process is the same.  I thought I would show you how to pipe the baby booties that top the cakes.  They are very simple to pipe and make a perfect little topping for the petit four. 

The petit fours are made with yellow cake, white frosting filling, and dipped in white chocolate.  The bootie is piped with a stiff royal icing.

Recipes can be found at the end of the post.

I added a little more color to the tops of the cakes by brushing a little green luster dust onto the corners and edges.

The following is a quick, simple video tutorial of how I make the booties for these cakes.



Classic Yellow Cake


  • 1 cup Butter (Softened)
  • 1 1/2 cup Sugar
  • 8 Egg Yolks
  • 3/4 cups Milk
  • 1 1/2 teaspoon Vanilla (Extract, flavoring, vanilla bean paste)
  • 2 cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt


Preheat oven to 350 degrees F. Grease and flour 2 - 8 inch round pans.
Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg yolks one at a time, then stir in the vanilla.
Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped.
Cool 15 minutes before turning out onto cooling racks.


If you are making petit fours with this cake recipe, there are a couple of changes to the prep:

1. Instead of pouring the batter into two 8 inch round pans, you will pour all the batter into one 9 inch square pan.

2. Increase the cooking time to 40-45 minutes.


White Frosting


  • 1 1/2 stick Unsalted Butter
  • 16 oz Confectioner's Sugar
  • 1-2 tablespoon Milk


In a mixing bowl, cream butter until smooth.
Slowly mix in the confectioner's sugar with the butter until incorporated.
If too thick to spread, thin with 1-2 tablespoons of milk.


Makes 3 1/2 cups of frosting.


Royal Icing with Meringue Powder


  • 4lb Confectioner's Sugar
  • 3/4 cups Meringue Powder
  • 1 1/3 - 1 1/2 cup Warm Water
  • 2-4 tablespoons Water based Flavoring (Vanilla, almond, orange, lemon, etc.)


In a large mixing bowl, add the confectioner's sugar and meringue powder. Mix well with a whisk or mixer on low speed.
Add the flavoring to the water.
Slowly add the water mixture to the dry ingredients while mixing.
Continue mixing on medium-high speed for about 7 - 8 minutes until stiff peaks form.


This recipe makes a "stiff" icing.  You can thin the icing with small amounts of water to achieve the consistency you need.


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