Beyoncé makes carrying twins look as glamorous as a strut down the red carpet — not that we're surprised. But behind the scenes, even pop divas must grapple with the same questions regular pregnant folk are asking when they find out they're eating for three: When should we break the news? Will we ever sleep again? Is this really happening? Should we find out (and share) the gender?

If you've decided to share the gender of your little ones, no matter how you choose to reveal it, there’s going to be cause for a big celebration, and this festive cake has you covered on that front. You could make the surprisingly easy cake yourself to share the big reveal with friends and family, or you can have the doctor slip the secret news into an envelope for you to hand off to a baker friend.

Frosted in fluffy vanilla buttercream, each slice of this moist cake reveals your special message. Encased in white cake batter, the pink and blue baby cutouts stay soft even after double-baking. Of course, you can easily customize the interior for a set of twin girls or twin boys! Read on to see how it's done.

- 2 boxes of your favorite white cake mix*

- 2 batches vanilla buttercream, or roughly 8 cups buttercream total

- 2 cookie sheets

- Parchment paper

- Red and blue food coloring

- Small offset spatula

- Baby-shaped cookie cutter

- 9-by-5-inch loaf pan

- #32 piping tip

*Disclaimer: No one is allowed to judge you for this! If there's ever a time to fall back on a baking shortcut, it's when you're expecting twins.

Start by preparing the first box of cake mix according to the box directions. Then, divide the batter between two bowls, adding 1 to 2 drops of red food coloring to one bowl, and 1 to 2 drops of blue food coloring to the other. Of course, for same-sex twins, there's no need to divide the batter — just mix up the whole batch with 3 to 4 drops of red or blue food coloring.

Stir well! You are trying to create pink and/or blue batters, so you can add more or less food coloring to reach your desired colors.

Line a cookie sheet with parchment paper, then mist it with some nonstick spray. Pour the pink batter on one side of the prepared cookie sheet and blue on the other. Of course, for twin girls or twin boys, this part is even easier. 

Carefully spread the batter to cover the sheet pan — and try to avoid blending the pink and blue!

Bake for 12 to 14 minutes at 350 degrees F, then remove and allow to cool to room temperature. Now place that pan in the freezer for at least 2 hours.

Remove the colored sheet cake from your freezer, then use a cookie cutter (just like the one pictured) to punch out shapes from each side.

Set the little cake "babies" onto a parchment-lined cookie sheet. You will need approximately 10 for this cake, so make sure you punch out at least 12, just in case.

Once that's done, you can place your baby shapes back into the freezer.

Prepare the next box of white cake batter. Spray the loaf pan generously, then pour one-third of the white cake batter into the loaf pan.

Get the cake babies out of the freezer and start stacking them into the loaf pan in an upright position. (Imagine how the cake will look when you cut into it; in other words, you want the feet down and head up.)

Press the cake babies into a line, pink on one side and blue on the other, or all pink or all blue, side by side. Make sure they're pressed in tight — you don't want any gaps!

With a slow and steady hand, pour the remaining batter over the cake babies making sure to cover them completely. Gently tap the pan on the counter to help settle the wet batter.

Bake for about 45 minutes at 350 degrees F, then insert a toothpick. If it's removed with no crumbs, the cake is done!

Allow the cake to cool in the pan for at least 15 minutes. Then, invert it onto a cooling rack and let it rest for at least an hour. (You want the cake to be completely cool before frosting.)

When the cake is cooled, trim as needed.

Remember the two batches of vanilla buttercream? One batch is going to stay white, and the other we're going to dye for decorating.

To start, divide one batch of buttercream equally into six different bowls. Squeeze 1 drop of red food coloring in the first bowl and stir. Add 3 drops to the next bowl and stir again. If you would like it to be darker, add another drop. Add 6 drops of red food coloring to the third bowl. Again, if you would like a darker shade, add more drops, one at a time. Repeat this process using the blue food coloring on the remaining three bowls of buttercream. Now, put the frosting into pastry bags and seal with a rubber band and set aside.

To begin, cover the cake with the white buttercream. Save any remaining white buttercream by scooping it into a pastry bag (this will be used to pipe the top of the cake). To create the frosting design you see pictured, take the piping bag that contains your darkest blue frosting, cut off the tip and drop the entire bag into a pastry bag fitted with a #32 pastry tip. (I call this the "double-bagging method" and use it to save time.)

Starting at the back of the cake, hold your pastry bag parallel to the bottom of the cake and apply pressure, allowing frosting to build slightly. Then, swoop the bag to the right; repeat this around the entire bottom of the cake. Now, grab the medium shade of blue and repeat this technique directly above the dark blue frosting. Then pipe the lightest blue. Repeat with the pink frosting, starting with the lightest pink and ending with the darkest.

Repeat this same technique on the top of the cake, using only the white buttercream. Chill the cake until you're ready to serve.