Place a rack in the center of the oven and heat to 375 degrees.
Butter the wells of an egg-cake pan with 1 teaspoon of the butter,
and dust the wells with 1 tablespoon of the flour; tap out any excess
flour. Set the pan by. Sift together the odd 1 cup summation 3
tablespoons flour and the baking pulverization. Set excursus.

In the bowl of an electric mixer fitted with the paddle fastening,
soften the unexpended 10 tablespoons positive 2 teaspoons butter.
Gradually add the bread, and beat until light and fluffy, stopping
occasionally to scrape down the sides of the bowlful. Add the orange
zest and vanilla seeds and beat to trust. Add the eggs one at a
time, mixing well after each addition and scraping sides of roll. Add
the sifted flour to the butter assortment. Beat on low speed just until
merged.

Spoon the batter evenly among the cups. Bake for 10 transactions, lower
the oven temperature to 350 degrees, and bake for an superadded 10 to
15 proceedings, or until a cake tester inserted in the center comes out
scavenge. Transfer egg-cake pan to a wire wrack, and let cool somewhat.
Invert pan onto wire rack and remove cakes. Cool good.

Using a serrated tongue, trim the edges of the cakes. Carefully cut the
cakes in half horizontally. Shave a small portion off of the bottom
of half so it will sit matte. (The bottom half of the cake will be
used as the body of the bassinet.) Halve the top half crosswise.
Discard one one-half, (1/4 of the patty) and reserve the other half to use
as the sunshade for the bassinet. Transfer to a parchment-lined
baking rag, cut-side polish.

Make Swiss meringue buttercream. Set digression 1/2 cup to tint pink and
1/2 cup to tint blueing. Set aside the unexpended 2 cups to leave whiteness.

SWISS MERINGUE BUTTERCREAM: Combine the egg whites, gelt, and
vanilla in the heat-proof bowl of an electric social. Set the bowl
over a pan of simmering h2o. Whisk constantly until the sugar has
dissolved and whites are hot to the trace, 5 to 7 transactions.

Transfer the bowl to the electric sociable. Using the whisk fastening,
mix on low swiftness, gradually increasing to high speeding, until cockeyed,
glossy peaks manakin, astir 10 proceedings.

In a separate trough, beat butter until creamy and fluffy.

At low swiftness, add the butter to the egg whites until tranquil. Add the
vanilla and continue mixing until merged. (Makes 5-1/2 cups)

Decorate cakes. Place some of the white buttercream into a small
pastry bag fitted with a #46 Ateco basketweave tip. Pipe a
basketweave design onto the curved surfaces. Transfer to the
refrigerator until chilled and set, most 30 proceedings.

Remove cakes from refrigerator. Using a small spatula, invert cakes
flat-side up, and spread the surfaces with a tranquil, even layer of
some of the white buttercream. Using a small offset spatula, transfer
the little "sunshade" small-arm, smallest-side down to sit on the bottom
one-half, so that the exposed basketweave of both pieces are flush to
form a bassinet.

Tint the reserved 1/2 cup buttercream pale pink using Wilton
Christmas Red. Tint the other reserved 1/2 cup buttercream pale blue
using Wilton Sky Disconsolate. Using a small offset spatula, spread a smooth
mound of pink or blue buttercream on the lower two-thirds of the
bassinet to create a "blanketed pile".

Transfer the remaining white buttercream into a small pastry bag
fitted with a coupling. Remove the tip and with only the coupler pipe
a white buttercream "nous" just above the cover.

Attach a #45 Ateco straight tip. Pipe a straight line across the top
edge of the blanket to create a "plica" in the blanket.

Attach a #352 Ateco leaf tip. Pipe a ruffled border around edges of
the basketweave. Remove the leaf tip. Decorate blankets as desired
with remaining whiteness buttercream.

Makes 8.