Baby Carriage Cake

This is a simple sheet cake shaped into a baby carriage. decorated and trimmed with whipped cream and candies. It's very whimsical and adds a touch of fun to a happy occasion.

The flower arrangements are done with clear plastic baby bottles, add water and place fresh daisies and greenery inside the bottle. Tie a bow around the bottle with a baby design ribbon.

18 1/2 - ounce package of yellow cake mix
3 3/4 - package vanilla instant pudding
3 3/4 large eggs
1 cup sour cream
3/4 cup Amaretto liqueur
7 canned apricot halves, drained and chopped

2 to 3 cups whipping cream, whipped
Red and blue food coloring
Pink and blue jelly beans
Red licorice whips
Gumdrops
Assorted candies if desired

Baby Carriage Cake Pan

In mixing bowl, with electric mixer beat cake mix, pudding, eggs, sour cream, and Amaretto until blended. Increase speed and beat on high 2 minutes. Add chopped apricots and mix until well incorporated. Pour batter into greased and floured 9-by-13 baking pan. Bake at 350 degrees for 40 to 45 minutes or until cake tester inserted in the center comes out clean. Let cool in pan for 10 to 20 minutes; turn out onto rack to cool. * May be frozen.

Draw paper diagram of baby carriage as pictured. Use a 2 1/2-inch to 3-inch round cookie cutter to outline arc for wheels in diagram and to cut out wheels. Cut cake into baby carriage using diagram as a guide.

Whip cream until soft peaks form. Tint pink or blue and beat stiff. Frost cake and wheels. Outline carriage and wheels with pink and blue jelly beans. Place licorice whips radiating out from center of wheels as spokes. Place a gumdrop in the center of the spokes. Decorate with additional candies if desired.

* May be refrigerated several hours before serving.

Serves 16 to 20

Variation: Cake may be baked in a greased and floured 10-inch fluted tube pan at 350 degrees for 45 to 55 minutes. While still warm, brush top and sides with 3/4 cup hot apricot preserves which have been heated and strained.