Gender Reveal Cake Recipes

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease and flour paper., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in each center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Place a large bowl and beaters in freezer until cold, about 15 minutes. In chilled bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in cream until firm peaks form. Tint 1-1/4 cups blue and 1/4 cup pink (switch measurements if it's a girl), and leave remaining frosting white., Place 1 cake layer on a serving plate. Pipe a circle of white frosting around top edge of layer. Spread 1 cup blue (or pink if it's a girl) frosting inside white frosting. Top with remaining cake layer. Frost top and sides with white frosting. Using a #8 tip and white frosting, pipe pearls around top and bottom edges of cake. Using a #12 tip, pipe blue and pink dots over cake. With a #4 tip and pink frosting, add "It's a ... " to top of cake. Refrigerate until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
• Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy.
• Place a bowl, beaters, and 1 quart cream in the freezer for 20 minutes.
• Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached.
• Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake.

Steps:

• Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Repeat to make 2 more layers.
• Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
• To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top. Fill cake with candies and candy sprinkles. Gently press candies to level, top with full cake layer. Frost side and top of cake using remaining frosting. Store loosely covered in refrigerator.