pink cake

This pink velvet cake is perfect for any occasion!&nbsp;

Pink Velvet Cake Recipe

flour

baking soda

salt

buttermilk

eggs

vegetable oil

white vinegar

vanilla extract

cocoa powder

pink food coloring

unsalted butter

sugar

Preheat the oven to 350 degrees

Whisk together buttermilk, eggs, vegetable oil, vinegar and vanilla in a tall liquid measuring cup, set aside.

In a small bowl, add the cocoa powder and food coloring together, set aside.

In another bowl combine the flour, salt and baking soda, set aside. (Lots of setting aside : P)

With an electric mixer and a paddle attachment, beat the butter and sugar on medium high.

Reduce speed and then add the buttermilk mixture and flour in 3 additions, alternating.

Add cocoa mixture and beat on low until everything is incorporated.

Divide the batter into 2, greased 9-inch round pans.

Bake for about 20 to 25 minutes, try to take it out when the center is just a little wiggly. NOTE: Everyone’s oven bakes differently based on many factors, do not take the cake out of the oven until you feel it is cooked. Use the tooth pick method if you’re nervous to take it out a little before.

A moist strawberry cake with a kiss of lemon covered in delicate buttercream flowers.

Painted Cake

all-purpose flour

tsp baking powder (3 grams)

¼ tsp baking soda (1 grams)

butter (176 grams, room temperature or melted)

milk

strawberry preserves

sour cream (120 milliliters)

tsp vanilla extract (10 grams)

Pink food coloring

lb confectioners sugar (462 grams)

tbsp strawberry preserve (strained)

lemon juice (strained)

Pink, orange and green food coloring

Preheat oven to 340F. Butter and flour three 6-inch cake pans. Soak baking strips in water. Strain the strawberry preserves.

Sift dry ingredients (including sugar). Whisk to combine.

In another bowl, whisk together wet ingredients.&nbsp;

Combine wet and dry mixtures. Whisk until combined. Add a few drops of pink food coloring until a desired consistency is reached. If the batter is lumpy, it’s okay!

Add damp baking strips to the cake pans.

Evenly distribute batter into pans. I like to use a kitchen scale for precision.

Bake for about 30- 35 minutes or until the centers are set and springy to the touch.

For the Cake:

In a stand mixer, cream the butter until fluffy.

Sift in half of the confectioners sugar. Mix, then add the rest.

Squeeze lemon juice and combine.

Reserve ¼ cup of the white buttercream to dye green for the stems and leaves.

Transfer ½ the plain white buttercream from the standing mixer to a piping bag. Snip off the tip.

Add in 1 tbsp of strained strawberry preserves to the remaining buttercream. Mix until combined.

Save about 1-2 cups for the flowers in a separate bowl. Transfer the strawberry buttercream to a piping bag and snip off the tip.

Use food coloring to dye the buttercream different shades of pink to orange for the flowers.

For the American Buttercream:

Pipe the strawberry buttercream between each layer.

Crumb coat the cake and smooth with a scraper.

Pipe a thin layer of plain white buttercream on the outside of the cake. Even out with a hot scraper and offset spatula. Chill for about 30 minutes.

Using a palette knife, sculpt flowers from the pink and orange buttercream. Add details, stems and leaves.

For the Assembly:

https://www.youtube.com/watch?v=Oj8IC0Ax5go

How to Make a Strawberry Cake
Ful Recipe: https://preppykitchen.com/painted-cake/

      This strawberry lemon cake is super-moist, flavorful and easy to make, well the batter and buttercreams are easy at least. The decoration scheme is not crazy but maybe a bit above beginner level...  I’ve taken to using strained jam to flavor my strawberry cakes lately and have loved the results. I used to make fresh reductions for these cakes but the results are so similar and yet much faster when using jam; time-savers will always win when flavor isn’t compromised! Adding lemon zest to the batter makes a huge difference bringing in a lot of zing and brightness to help the strawberry flavor shine. This batter would be great for a pink lemonade cake or cupcakes BTW. 
       I practiced a bit on a plate to get the feel for applying the petals with a palette knife, piping the stamens and leaves etc. After you get the hang of it, the process is really not difficult. I ended up using a small petal tip (61) for the last few petals in the foreground of each flower. It was much easier than applying with only a palette knife although that is totally doable. Almost all of the flowers on the plate were done with a palette knife for all of the petals. The leaves were piped on with a 349 tip.

How to Make a Strawberry Cake

Treat yourself to a nostalgic vanilla and raspberry cake, first baked in the eponymous north London district in the late 1800s, and still a British favourite

Tottenham cake

salted butter, softened,

caster sugar

vanilla bean paste

self-raising flour

tsp baking powder

tbsp milk

lemon, zested

coconut

raspberries

lemon, juiced (you’ll need 30 milliliters)

icing sugar

pink food colouring gel (optional)

Heat the oven to 180C/160C fan/ gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Tip the butter, sugar and vanilla into a large bowl and beat with an electric whisk for 4-5 mins until pale and fluffy. Or, do this in a stand mixer. Add the eggs, one at a time, beating well between each addition. Fold in the flour, baking powder, milk and lemon zest using a rubber spatula until smooth.

Pour the batter into the prepared tin and level the top with the back of a spoon. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. If it’s not ready, check every 5 mins to ensure it doesn’t overbake. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely.

Meanwhile, make the icing. Put the raspberries or blueberries into a small heatproof bowl along with the lemon juice. Microwave for 1 min, stirring halfway through, until softened. Or, do this in a small pan over a low heat. Roughly break up the berries with a fork to release the juices, then press the crushed berries through a sieve into a small bowl to collect the seedless juice.

Tip the icing sugar into a large bowl and pour over the berry juice. Whisk well until you have a thick but spreadable icing – if it’s too thick, add 1 tsp water at a time until you reach the desired consistency. Add a drop of pink food colouring gel for a brighter colour, if you like. Spread the icing over the cooled cake, then immediately scatter over the coconut or sprinkles. Leave to set for 30 mins, then slice and serve.

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Top 3 pink cake recipes from across the web

The most viewed pink cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pink Velvet Cake Recipe

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Tottenham cake

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