How to Make Booties & Rattles Out of Buttercream Frosting


A cake with decorative baby objects on top can create a festive dessert when you are celebrating the arrival of a new baby. Whether you need a pink or blue cake, get creative with the buttercream frosting and make booties and a rattle for the top of the cake. Once you learn the technique, making these darling baby items to decorate a shower cake can help you add just the right touch to the celebration.

Things You'll Need

  • Decorator tips (12, 2, 1A and 3)
  • Pastry bag
  • Coupler
  • Buttercream frosting (medium consistency, pink or blue and white color)
  • Spatula


  • Place tip 12 onto the pastry bag and screw the coupler over the tip to secure the tip tightly to the bag.

  • Fill the pastry bag approximately half full with buttercream frosting. Push the frosting down to the tip of the bag with the spatula and squeeze the bag gently.

  • Hold the pastry bag at a 45-degree angle to the top of the cake and position it about 1/2-inch above the cake.

  • Squeeze the pastry bag to begin extruding frosting for the toe of a bootie. Keep the pressure even and move the tip along the cake to make the bootie. Make a 3-inch-long line of frosting for the base of the bootie. As you approach the heel of the bootie, reduce your squeeze on the bag slightly.

  • Pull the tip up to make a 90-degree angle for the heel of the bootie. Continue to squeeze the pastry bag to make the top of the bootie rise above the cake about 2 inches.

  • Stop squeezing the pastry bag and push slightly to end at the top point of the bootie.

  • Make an indentation in the top of the bootie with the spoon. Press the spoon gently into the top of the bootie.

  • Make the second bootie to look identical to the first bootie.

  • Change the decorator tip to the tip 2 on the pastry bag. Squeeze out a decorative cuff along the top edge of the booties. Make tiny bows on the tops of the booties.


  • Place tip 1A onto the pastry bag. Add additional buttercream frosting to the bag to fill it half full.

  • Hold the pastry bag at a 90-degree angle and the tip about 1/2-inch above the cake.

  • Squeeze out a large circle onto the cake to make the main shape of the rattle. Make the circle about 3 inches in diameter.

  • Stop squeezing the pastry bag and push the tip into the frosting gently. Lift the tip away from the circle.

  • Make a smaller circle onto the cake as the handle of the rattle. Position the tip about 3 inches away from the large circle and make another circle, this one with a diameter of 1 inch.

  • Switch to a different pastry bag with white frosting. Fill the pastry bag half full and use decorator tip 3 on the pastry bag.

  • Draw a line between the large circle and the small circle to complete the handle of the rattle.

  • Make zigzag lines on both balls with the tip to decorate the rattle.

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  • Photo Credit Jupiterimages/ Images
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