Pink Layered Cake Recipe Recipe 465

facebook share image   twitter share image   pinterest share image   E-Mail share image

PINK LAYERED CAKE RECIPE RECIPE - (4.6/5)



Pink Layered Cake Recipe Recipe - (4.6/5) image

Provided by á-48944

Number Of Ingredients 18

Cake Ingredients
4 to 5 egg whites (4 liquid ounces)
1 cup milk
2 1/4 teaspoons vanilla
3 cups sifted cake flour
1 1/2 cups sugar
1 tablespoon + 1 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons unsalted butter at room temperature
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
pink food coloring
Creamy Butter Frosting
2/3 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract
7 cups confectioners sugar, sifted
4 to 8 tablespoons milk or light cream, or enough to make smooth and spreadable

Steps:

  • Cake Preheat oven to 350. Grease and flour four 8 inch round cake pans, bottoms lined with parchment paper. In a medium bowl, lighly combined the egg whites, 1/4 cup milk and vanilla. In a large bowl of standing mixer, combine the dry ingredients and mix on low speed for 30 seconds. Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 to 2 longer. Gradually add the egg/milk mixture in three 3 batches, beating for 20 seconds after each addition, scraping down the sides. Divide out the batter into four different bowls. You are now going to color the cakes so you can count the squirts of food coloring you are adding and increase the amount of food coloring to the colors you want to end up with. In the first bowl, add 1/4 teaspoon of vanilla extract and a couple of squirts of red food coloring, so that the batter turns a pale pink. In the 2nd bowl, add 1/4 teaspoon of almond extract and a few more squirts than the first bowl of red food coloring, so that the batter turns a shade darker in pink. In the 3rd bowl add 1/4 teaspoon vanilla extract and more squirts again of red food coloring to make it a darker shade of pink. In the 4th bowl add 1/4 teaspoon vanilla extract and enough squirts of red food coloring to make your darkest pink layer of cake. Scrape batter into prepared 8 inch pans and smooth with a spatula. Pans will not be full. Bake 20 to 30 minutes until a tester inserted comes out clean and the cake springs back when pressed in the center. Let cakes cool on racks for 10 minutes. Run a knife around the edge and flip to let the cake out, let cool completely on racks. Once cooled, trim the rounded top off the cakes so the layers will lay flat when assembled. Frosting Cream butter, salt, and vanilla, beating with an electric mixer until light and fluffy. Add the confectioners sugar gradually, beating after each addition. Add 3 tablespoons milk or light cream, beating until smooth. Beat in more milk until desired spreading consistency is reached and the frosting is spreadable. Makes about 4 2/3 cups of frosting, enough to frost tops and sides of the Four - 8 inch layer cakes. Assembling the cake: Use about 1 cup of frosting in between layers. To assemble, put one layer (top up) on cake plate. Start with the darkest cake layer first and work your way up darkest to lightest. Spread about a cup of the frosting on top. Place another layer on top (bottom side up), spread about a cup of frosting on top. Place the third layer and spread a cup of frosting. Place the fouth layer, and frost the entire cake sides and top. It is easiest to spread a thin layer on cake first, then frost again, using a spatula to spread on the remainder of the icing. Garnish with cake candy if desired.

PINK CHAMPAGNE LAYER CAKE



Pink Champagne Layer Cake image

Add this delicious champagne cake that's made with Betty Crocker™ Super Moist™ cake mix to your dessert table.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups champagne, room temperature
1/3 cup vegetable oil
3 egg whites
4 or 5 drops red food color
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup champagne, room temperature
1 teaspoon vanilla
4 or 5 drops red food color
Betty Crocker™ pink decorating sugar
Edible pink pearls and/or edible pink glitter

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
  • In large bowl, stir together cake mix and 1 1/4 cups champagne. Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes. Pour into pans.
  • Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  • In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer. Top with second layer, rounded side up. Frost side and top of cake. Sprinkle with garnishes. Store loosely covered.

Nutrition Facts : Calories 460, Carbohydrate 72 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 54 g, TransFat 0 g

DELICIOUSLY REFRESHING NAKED LAYER CAKE



Deliciously Refreshing Naked Layer Cake image

Following the trend of 'naked' cakes and layer cakes, here is a refreshing summer cake full of fruit and my own buttercream frosting. My recipe is simple and quick with great results. This cake (or naked cake, rather) will impress not only with its looks but with so many fantastic tastes.

Provided by evascooking

Categories     Strawberry Desserts

Time 2h5m

Yield 12

Number Of Ingredients 14

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups white sugar
1 cup softened butter
4 large eggs
1 tablespoon vanilla extract
1 ¼ cups whole milk
⅔ cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons whole milk, or as needed
1 cup strawberries, quartered
1 cup blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch cake pans and sprinkle with flour.
  • Mix flour, baking powder, and salt; set aside.
  • Beat white sugar and butter together in a bowl using an electric mixer until very light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Beat in vanilla extract. Add flour mixture in batches, alternating with milk, beating batter briefly after each addition until thick and smooth.
  • Divide batter equally between the 2 prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean and edges are lightly browned and lift away from the sides, 25 to 35 minutes.
  • Beat butter in another bowl until fluffy. Add sugar 1 cup at a time, beating well after each addition. Add vanilla extract and mix in milk until frosting reaches your desired consistency. Do not refrigerate frosting before spreading on the cake.
  • Let cakes cool to around room temperature, at least 30 minutes. Remove from pans and refrigerate until cold and firm, about 20 minutes.
  • Place 1 layer of cake on a platter. Spread 1 inch of frosting on top, avoiding the sides. Push about 1/3 of the strawberries and blueberries into the frosting. Top with the second layer and repeat with frosting and adding berries. Top cake with another inch of frosting and the rest of the berries. Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 597.1 calories, Carbohydrate 80.3 g, Cholesterol 132.3 mg, Fat 28.5 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 17.2 g, Sodium 397.2 mg, Sugar 54.9 g

THIEBAUD PINK CAKE



Thiebaud Pink Cake image

Provided by Caitlin Freeman

Categories     Cake     Berry     Fruit     Dessert     Bake     Mother's Day     Strawberry     Birthday     Advance Prep Required

Yield Makes one 8-inch cake, serving 8 to 10

Number Of Ingredients 9

Strawberry Concentrate
1/2 pound (227 g) fresh strawberries
1/2 cup (4.3 oz / 120 g) water
1/4 cup (1.8 oz / 50 g) sugar
Rose's Downy Yellow Butter Cake
3/4 cup (6.4 oz / 180 g) Lemon Curd
Vanilla Buttercream
Simple Syrup
1 fresh raspberry

Steps:

  • To make the strawberry concentrate, wash, dry, and hull the strawberries. Cut the berries in half or quarter them if they are especially big.
  • Combine the strawberries, water, and sugar in a medium nonreactive saucepan and bring the mixture to a simmer over medium-low heat, stirring to help the sugar dissolve. Turn down the heat to the low, cover, and simmer until the berries are soft, 8 to 10 minutes. Remove from the heat and let the berries rest, covered, for 5 minutes.
  • Transfer the berry mixture to a fine-mesh sieve set over a medium nonreactive saucepan. Once all of the juice has drained, set the berries aside to use in another project. Bring the juice to a simmer over medium-low heat until it has reduced down to 1/4 cup (2.1 oz / 60 g), about 10 minutes, and set aside to cool.
  • To assemble the pink cake, place the cooled cake on a flat, stable work surface. Using a long, serrated knife, slice off the rounded top of the cake so that it is perfectly level. An even, flat top is key to the look of this dessert.
  • Using the serrated knife, split the cake horizontally into 2 even layers. Split each half in half again so that you have a total of 4 layers. Place the bottom layer on an 8-inch cardboard cake round or directly on the serving platter and set on top of a cake turntable, if you have one. Generously brush the surface of the cake with simple syrup.
  • Prepare the buttercream by warming and whipping it to achieve a mayonnaise-like consistency (see Working with Buttercream ). Measure out 1/2 cup (2.6 oz / 73 g) of buttercream and, using an offset spatula, spread it evenly on the bottom cake layer, being careful not to let it blop over the sides. As you spread the buttercream, let a small wall (about 1/4 inch high) form around the outer edge, creating a well for the lemon curd.
  • Evenly distribute 1/4 cup (2.1 oz / 60 g) of the lemon curd in the well. Set another cake layer on top and brush with simple syrup; spread with buttercream, creating a well, and fill with lemon curd just as you did with the first layer. Repeat with the third layer. Top with the final cake layer.
  • If necessary, warm the buttercream once again. Measure out 1 cup (5.2 oz / 146 g) of buttercream and use the offset spatula to apply it as a crumb coat, a thin coating covering all surfaces of the cake; a crumb coat will seal the exterior of the cake to help prevent crumbs from marring the final frosting. (It's important to measure out buttercream specifically for the crumb coat so that the unused buttercream remains crumb free.) Refrigerate the cake for 10 to 15 minutes to set the crumb coat.
  • Reserve about 1/2 cup (2.6 oz / 73 g) of buttercream for the top of the cake. Using an offset spatula, apply a thick layer of the remaining buttercream to the sides of the chilled crumb-coated cake. At this point, it's not important that the cake look pretty-it's most important that the buttercream be evenly distributed around the sides. With the cake sitting squarely in the middle of the turntable and with the offset spatula held vertically against the frosting, begin spinning the turntable. Keep the cake moving steadily in one direction and apply light pressure with the spatula; the buttercream will begin to even out. I like to imagine the spatula as the needle that stays steady while the record (or cake) spins round and round on the turntable. My goal is to make the sides perfect before adding any Thiebaud personality. Make sure to watch the vertical line of the cake; I find it helpful to look at the right side of the cake at eye level while spinning the turntable. You can add more buttercream to any spots that seem thin and whittle down any thick spots with the spatula.
  • Once the sides are perfectly vertical and smooth, create as much or as little texture as you want in the buttercream. I constantly refer back to Display Cakes as I try to capture the casual, slightly imperfect look of Thiebaud's cakes onto my neatly frosted sides. It's not easy! While spinning the cake on the turntable, I often hold my offset spatula vertically and gently wobble it back and forth, or I take a quick swipe at the cake with the spatula blade as the turntable spins.
  • When the sides are to your liking, you'll find a ring of buttercream standing up above the surface of the cake. Lightly "grab" the excess buttercream in one area with the offset spatula and pull it toward the center of the cake, spreading it toward the center. Repeat until you have a nice, clean edge all around.
  • If necessary, warm the reserved buttercream, and then mound it up on top of the cake in the center. Using a small offset spatula, start from the center and begin smoothing out the buttercream, inching it closer and closer to the edge of the cake. I work fairly slowly when doing this in order to get a nice, voluminous lip of buttercream where the sides and the top of the cake meet, re-creating the ring that appears around the top edge of Thiebaud's pink cake.
  • Place the raspberry in the center of the cake.
  • The cake is best served immediately.

PINK LEMONADE LAYER CAKE



Pink Lemonade Layer Cake image

A refreshing tart and sweet cake. Recipe originally came from The Deen Brothers "Ya'll Come Eat" cookbook. I have changed it up slightly to suit my tastes. The directions said to follow the cake box recipe and gave the amounts for the eggs and oil but nothing said about water. My cake box said to add 1 cup water so if yours says to use less than use less. I also used more drink powder in cake mix and more concentrate in the frosting. I also added a few drops of pink food coloring to make the frosting really look like pink lemonade. Cheater tip: I have been using a 9x13 baking pan lately so I don't have to frost layers for time sake. Also, I have been using a can of vanilla pre mixed frosting and adding the lemon zest and lemonade powder to it. So much easier and tastes just as good.

Provided by nascarmom

Categories     Dessert

Time 40m

Yield 1 2 layer cake, 10-12 serving(s)

Number Of Ingredients 11

18 1/4 ounces white cake mix
3 tablespoons pink lemonade, drink powder (or more)
3 eggs
1/3 cup vegetable oil
1 cup water
1 teaspoon finely grated lemon zest
1 lb confectioners' sugar
1/2 cup unsalted butter, softened
3 tablespoons frozen pink lemonade concentrate (or more)
1 teaspoon vanilla
1 teaspoon finely grated lemon zest

Steps:

  • Preheat oven to 350. Butter two 8 inch round cake pans and line the bottoms with parchment paper or waxed paper and set aside.
  • For the cake, in a large bowl, stir together the package directions, using the eggs and oil and water. Stir in the zest . Pour the batter evenly into the prepared pans. Bake for 30 minutes or until golden and toothpick inserted in the centers of the cakes comes out clean.
  • Let the cakes cool in the pans for 10 minutes. Carefully turn cakes out onto a wire rack to cool completely.
  • For the frosting, beat together the confectioners sugar and butter until fluffy. Beat in the remaining frosting ingredients until combined. I added a few drops of pink food coloring.
  • Transfer one cake to a cake stand or large plate. Using an offset spatula, spread the top of the cake mix with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.
  • I put mine in the refrigerator to stay chilled.

Nutrition Facts : Calories 579.1, Fat 23.7, SaturatedFat 8.1, Cholesterol 87.8, Sodium 369.8, Carbohydrate 89.1, Fiber 0.5, Sugar 73, Protein 4.4

LAYERED PRINCESS CAKE



Layered Princess Cake image

This magical princess cake will make any party feel special. Whether you're having a birthday party, princess party or baby shower, it's sure to be a crowd pleaser. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 19

3/4 cup butter, softened
2-1/2 cups packed brown sugar
4 large eggs, room temperature
6 ounces semisweet chocolate, melted and cooled
3 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups (12 ounces) sour cream
1-1/2 cups water
FROSTING:
1-1/4 cups butter, softened
10 cups confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 to 2/3 cup 2% milk
4 ounces yellow candy coating disks
Optional: edible gold spray paint, edible gold paint, edible gold glitter
Assorted sprinkles, pink sanding sugar, gold & pink pearls

Steps:

  • Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and melted chocolate. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with pink gel food coloring until desired color is reached; tint reserved frosting a lighter shade of pink., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe star shapes onto waxed paper. Let stand until set. If desired, coat star shapes with edible gold spray paint or edible gold paint; sprinkle with edible gold glitter. Top cake with assorted sprinkles. Place light pink frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand one star on top of cake. Adhere remaining stars to sides of cake by gently pressing into frosting.

Nutrition Facts : Calories 881 calories, Fat 35g fat (22g saturated fat), Cholesterol 114mg cholesterol, Sodium 578mg sodium, Carbohydrate 135g carbohydrate (115g sugars, Fiber 1g fiber), Protein 6g protein.

PINK AZALEA CAKE



Pink Azalea Cake image

Two layers, one pink and one white, are filled with cherry nut filling and decorated with pink Seven Minute Frosting.

Provided by Allrecipes Member

Categories     Cherry Desserts

Time 1h5m

Yield 16

Number Of Ingredients 13

1 cup shortening
2 cups white sugar
1 ⅓ cups milk
2 teaspoons vanilla extract
3 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
6 egg whites
2 drops red food coloring
1 recipe Seven Minute Frosting
¼ cup chopped maraschino cherries
¼ cup chopped walnuts
2 drops red food coloring

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the flour mixture alternately with the milk and vanilla.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour half of batter into one pan. Tint remaining batter pink with red food coloring, then pour into pan.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • Assemble the cake: In a medium bowl, tint half of the frosting pink with red food coloring. To remaining frosting, stir in cherries and nuts. Spread this filling between the layers. Frost top and sides with pink frosting.

Nutrition Facts : Calories 341.9 calories, Carbohydrate 48.7 g, Cholesterol 1.6 mg, Fat 14.6 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.6 g, Sodium 265.1 mg, Sugar 26.2 g

EASY-BAKE OVEN PRETTY PINK CAKE



Easy-Bake Oven Pretty Pink Cake image

Make and share this Easy-Bake Oven Pretty Pink Cake recipe from Food.com.

Provided by UnknownChef86

Categories     Dessert

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

5 tablespoons cake flour
1/4 teaspoon baking powder
1/8 teaspoon salt
5 teaspoons red sugar crystals
1/4 teaspoon vanilla extract
4 teaspoons vegetable oil
8 teaspoons milk

Steps:

  • Stir together cake flour, baking powder, salt, red sugar, vanilla, oil and milk until the batter is smooth and pink.
  • Pour 3 TBS. of batter into greased and floured cake pan. Bake 15 mins or according to cake directions for child's oven.
  • Repeat for second layer.

Nutrition Facts : Calories 210.1, Fat 9.9, SaturatedFat 1.7, Cholesterol 2.9, Sodium 201.3, Carbohydrate 27.8, Fiber 0.4, Sugar 10.4, Protein 2.4

PASTEL LAYER CAKE



Pastel Layer Cake image

Five pastel layers form this colorful creation. You can also use the batter to make four dozen cupcakes or a two- or three-layer cake (bake each layer a few minutes longer than instructed). Use our Seven-Minute Frosting if you'd prefer a bright-white, swoopy finish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h15m

Yield Makes one 8-inch layer cake

Number Of Ingredients 10

3 1/2 sticks unsalted butter, room temperature, plus more for pans and parchment
6 1/2 cups sifted cake flour (not self-rising), plus more for pans and parchment
3 tablespoons baking powder
Salt
2 1/4 cups whole milk
2 tablespoons pure vanilla extract
2 1/2 cups sugar
10 large egg whites
Gel-paste food coloring
Swiss Meringue Buttercream

Steps:

  • Preheat oven to 350 degrees. Butter five 8-inch round cake pans, and line with parchment (you may need to bake in batches). Butter parchment, and dust with flour, tapping out excess. Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl. Combine milk and vanilla. Beat butter with a mixer on medium speed until very smooth. With machine running, gradually add sugar, and beat until pale and fluffy, about 3 minutes.
  • Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour. Beat until just combined; do not overmix.
  • Beat egg whites in a clean mixer bowl on medium speed until stiff (but not dry) peaks form, about 3 minutes. Gently fold egg-white mixture into batter in 3 additions.
  • Divide batter among 5 bowls, and tint each with food coloring to create different pastel shades. Spread each into a prepared pan. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool completely in pans on wire racks.
  • Loosen edges of cake with a small metal spatula or paring knife; invert onto racks. Discard parchment. Reinvert cakes, top side up. Let cool completely.
  • Trim top of each cake to make surface even. Spread 1 cup buttercream onto top of 1 cake. Top with another cake. Repeat, spreading 1 cup buttercream between each layer. Frost cake with 1 1/2 cups buttercream. Refrigerate for 30 minutes. Frost cake with 2 cups buttercream.

More about "pink layered cake recipe recipe 465"

PINK LAYERED CAKE RECIPE - ALL FOOD RECIPES BEST …
pink-layered-cake-recipe-all-food-recipes-best image
2014-02-03 Directions. Preheat oven to 350. Grease and flour four 8 inch round cake pans, bottoms lined with parchment paper. In a medium bowl, lighly …
From allfood.recipes
Estimated Reading Time 3 mins


PINK LAYER CAKE RECIPE | CHELSEA SUGAR
pink-layer-cake-recipe-chelsea-sugar image
1. Preheat oven to 160ºC (140ºC fan forced). Lightly grease and line the bases of two 19cm spring-form cake pans with baking paper. 2. Sift flour and baking powder into a large mixing bowl, add Chelsea Caster Sugar, butter, eggs, …
From chelsea.co.nz


40 LAYERED CAKE RECIPES YOU'LL LOVE | TASTE OF HOME
40-layered-cake-recipes-youll-love-taste-of-home image
2018-11-13 Strawberry Mascarpone Cake. Don't let the number of steps in this recipe fool you —it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you …
From tasteofhome.com


PINK LADY BALTIMORE LAYER CAKE RECIPE | CDKITCHEN.COM
pink-lady-baltimore-layer-cake-recipe-cdkitchencom image
For Cake: Preheat oven to 350 degrees F. Cream butter until pale yellow, add sugar and blend until smooth. Separate 4 eggs. Beat 4 egg yolks and 1 whole egg and add to butter and sugar mixture. Sift flour twice with baking powder …
From cdkitchen.com


PINK VELVET CAKE RECIPE: EASY RECIPE FROM SCRATCH
pink-velvet-cake-recipe-easy-recipe-from-scratch image
2019-02-12 On a low speed, mix in eggs one at a time. Beat on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in vinegar, vanilla and oil, and mix at a low speed until fully …
From chelsweets.com


HOMEMADE PINK VELVET CAKE (SUPER MOIST) - SUGAR GEEK …
homemade-pink-velvet-cake-super-moist-sugar-geek image
2020-01-28 Spread a thin layer of whipped cream all over your cake and then put the whole cake into the freezer for 10 minutes. Spread a final layer of whipped cream on top of the cake. Use a bench scraper to make the sides …
From sugargeekshow.com


PINK CAKE | EASY FROM SCRATCH RECIPE - WELL PLATED BY …
pink-cake-easy-from-scratch-recipe-well-plated-by image
2018-05-01 Place a rack in the center of your oven and preheat the oven to 350 degrees F. Grease a 9x13-inch rectangular pan with butter, or butter and flour a 10-cup (9- or 10-inch) Bundt pan, tapping out the excess. Place …
From wellplated.com


PINK LEMONADE LAYER CAKE - PAULA DEEN
pink-lemonade-layer-cake-paula-deen image
Directions. Preheat the oven to 350 °F. Butter two 8-inch round cake pans and line the bottom with parchment or waxed paper; set aside. For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake …
From pauladeen.com


10-LAYER SOUTHER LITTLE LAYER CAKE - DIVAS CAN COOK
10-layer-souther-little-layer-cake-divas-can-cook image
2021-04-20 Add dry ingredients into the wet ingredient, alternating with the milk until batter is combined. Be sure to scrape down the sides of the bowl. Pour 1 cup of the batter into each prepared pan and spread into an even layer. Bake for …
From divascancook.com


PINK LEMONADE CAKE FROM SCRATCH - MY CAKE SCHOOL
pink-lemonade-cake-from-scratch-my-cake-school image
Preheat the oven to 350 degrees. Grease and flour two 8 x 2 inch round pans. In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. Whisk to combine dry ingredients for 30 seconds. In a separate bowl, …
From mycakeschool.com


PINK LAYER CAKE RECIPES ALL YOU NEED IS FOOD
Oct 30, 2020 · Place cake layers top side up in two 9-inch round cake pans. Pierce cake layers with a large fork at 1/2 inch increments. Stir 1 cup boiling water into each flavor of the gelatin in separate bowls for 2 minutes or until dissolved.
From stevehacks.com
Category Lemon Desserts
Calories 753 per serving
Total Time 2 hrs 5 mins


PINK LEMONADE CAKE - A WICKED WHISK
2019-05-25 Easy! To make this Pink Lemonade Cake, start by preheating oven to 350 degrees. Butter your baking pans and line the bottom with parchment paper. Next, add room temperature butter and sugar to a large mixing bowl and cream together. In a small bowl, add cake flour, baking powder and salt then whisk to combine. Set aside.
From awickedwhisk.com


PINK VANILLA BEAN BIRTHDAY CAKE - SMELLS LIKE HOME
2022-01-30 Instructions. To make the cake: Preheat oven to 350° F. Butter three 8-inch round cake pans, line with parchment rounds, butter the rounds, and dust the pans and rounds with flour, tapping out the excess. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until lighter in color and slightly increased in volume, 3 to 5 …
From smells-like-home.com


PRETTY IN PINK: CHOCOLATE CHERRY LAYER CAKE FOR VALENTINE'S DAY
2019-02-05 The process is the same either way—whip the eggs and sugar (plus salt, baking soda, and a touch of cinnamon), then drizzle in the oil, followed by the tart cherry juice. Meanwhile, add the cocoa powder to the flour. This is one of the few recipes out there in which natural and Dutch cocoa powders can be used interchangeably, as the cake's ...
From seriouseats.com


PINK CHAMPAGNE CAKE | SOUTHERN LIVING
Step 1. Preheat oven to 350°F. Lightly grease 2 (8-inch) round cake pans with cooking spray, and line bottoms with parchment rounds. Lightly grease parchment with cooking spray. Step 2. Add cake mix to the bowl of a stand mixer fitted with a whisk attachment.
From southernliving.com


21 GORGEOUS LAYER CAKE RECIPES FOR EVERY OCCASION - MARTHA …
2022-06-23 7-Layer Ice Cream Cake. We're declaring this the ultimate summer dessert. Homemade or store-bought pound cake holds up layer upon layer of raspberry sorbet, vanilla ice cream, and chopped chocolate wafer cookies. The best part is you can customize it with any flavors that you fancy.
From marthastewart.com


STRAWBERRY PINK OMBRE CAKE - OH SWEET BASIL
2018-05-02 If not, move racks to upper and lower middle positions. Set the oven to heat to 350 degrees F. Whisk together the milk, egg whites, strawberry and vanilla extracts in a mixing bowl and set aise. Mix together the flour, sugar baking powder and salt in a mixing bowl (or a stand mixer).
From ohsweetbasil.com


PINK LEMONADE CAKE - TARA TEASPOON
2020-09-05 Instructions. To make the lemon curd filling, combine sugar, cornstarch, salt, cranberry juice, lemon juice, egg and yolks in a medium heavy saucepan. Cook over medium heat, whisking constantly, until the mixture becomes very thick, 5 to 7 min. Continue to cook and stir until the mixture boils, then stir for 30 sec more.
From tarateaspoon.com


PINK VELVET CAKE | THE RECIPE CRITIC
2021-02-11 Preheat the oven to 350°F. Grease and line the bottom of two 8” cake pans with parchment paper, grease the top of the parchment paper and the side of the cake pans. Sprinkle flour on the side of the cake pan and tap out the excess. Set aside. In the bowl of a stand mixer, add the egg white and half of the sugar.
From therecipecritic.com


PINK VELVET CAKE - LIV FOR CAKE
2021-01-21 Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment. In a medium bowl, whisk flour, baking powder, and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
From livforcake.com


BLAST FROM THE PAST: PINK LEMONADE LAYER CAKE RECIPE - YOUTUBE
Pink Lemonade Layer Cake Recipe - This easy summer cake recipe gets its flavor from one of summer's favorite drink recipes—pink lemonade!Click here to SUBSCR...
From youtube.com


LAYER CAKE - KING ARTHUR BAKING
Cake; Cookies & Bars; Muffins & Popovers; Pancakes & Waffles; Pastry; Pie; Scones — See All Categories; Collections. New from the Test Kitchen; Best Basic Recipes; 5 Ingredients or Fewer; Sourdough Discard Recipes; Best Chocolate Recipes — View All Recipe Collections; Resources. Recipe Box; Bakers Hotline; Ingredient Weight Chart; How to ...
From kingarthurbaking.com


PINK LAYERED CAKE RECIPE RECIPE
May 6, 2019 - Pink Layered Cake Recipe. Discover our recipe rated 4.6/5 by 18 members. May 6, 2019 - Pink Layered Cake Recipe. Discover our recipe rated 4.6/5 by 18 members. May 6, 2019 - Pink Layered Cake Recipe. Discover our recipe rated 4.6/5 by 18 members. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.com


RECIPE OF THE DAY: PAULA'S EASY PINK LEMONADE LAYER CAKE
After the cakes have cooled, Paula spreads a thin layer of butter frosting, made with butter and confectioners' sugar, between the two cakes. Using an offset spatula, she …
From foodnetwork.com


GRANDMA'S FAMOUS 6-LAYER CAKE RECIPE - SOMETHING SWANKY
Whisk in the milk. Stir constantly over medium high heat until mixture reaches 234ºF (softball stage). This can take up to 30-40 minutes. 3. Remove from the stove and add the chocolate chips, marshmallows cream, and butter. Stir together until melted and smooth. 4. Layer the frosting in between each layer of yellow cake.
From somethingswanky.com


PINK CHAMPAGNE LAYER CAKE RECIPE - LIFEMADEDELICIOUS.CA
2016-09-27 In large bowl, stir together cake mix and 1 1/4 cups (300 mL) champagne. Add oil, egg whites and food colour; beat with electric mixer on medium speed 2 minutes. Pour into pans. 3. Bake as directed on box for 8- or 9-inch (20 or 23 cm) rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
From lifemadedelicious.ca


PINK LAYERED CAKE RECIPES ALL YOU NEED IS FOOD
Jan 04, 2022 · A pretty pink layer of store-bought strawberry glaze livens up an old-fashioned pound cake made with vanilla and almond extracts for a more complex flavor.
From stevehacks.com


PINK OMBRE LAYER CAKE RECIPE - HIGH TEA SOCIETY
2020-05-15 Instructions. Preheat oven to 170oC (150oC fan-forced). Lightly grease 3 x 20cm round sandwich cake tins and line with baking paper. Using an electric mixer, beat 250g butter, ¾ cup sugar and 2 teaspoons vanilla together until light and fluffy. Add 4 eggs – one at a time- beating between each addition until well combined.
From highteasociety.com


SQUARE PASTEL LAYER CAKE | BAKED BY RACHEL
2014-09-24 Preheat oven to 350°F. Cut 6 pieces of parchment paper to fit the bottom of your square baking pan. In a large bowl, mix box cake mix according to manufacturer's directions. Mix in 1/2 tsp extra rich pure vanilla per 1 box cake mix. Divide batter between clean bowls, measuring out 1 and 1/4 cup batter per bowl.
From bakedbyrachel.com


NINE LAYER CAKE RECIPE - TASTE OF SOUTHERN
2021-07-11 Let them cool on the rack for about 10 minutes. …. After about 10 minutes, flip the layers out of the pans. Let them cool completely on the wire racks before moving them. After I turned the layers out of the pans, I removed the parchment paper and used a paper towel to wipe out the pans.
From tasteofsouthern.com


PINK LEMONADE LAYER CAKE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans 1 (18 1/4-ounce) box white cake mix 1 teaspoon finely grated lemon zest
From keeprecipes.com


PINK LEMONADE CAKE (WITH HOW TO VIDEO!) - GRANDBABY CAKES
2014-07-29 For the Cake: Preheat oven to 350 degrees F and grease a 13x9x2-inch baking pan then set aside. In the bowl of your stand mixer, add flour, sugar, salt and baking powder and mix on low speed to combine. Next slowly add in butter slices and allow to mix until flour resembles coarse crumbs.
From grandbaby-cakes.com


PINK LADY CAKE RECIPE | JULY 16, 2022 | RECIPE SELF
2021-10-15 Step 1: Set the oven to 350 degree F for preheating option. Grease three the pans with butter. They can be 9-inch round or 8-inch square shape of your choice. Cover the bottom of the pan with cookie sheet. Lightly butter the sheets too. Step 2: Sift all dry ingredients and pour in a big bowl for better mixing.
From recipeself.com


PINK LEMONADE CAKE - RETRO RECIPE BOX
2022-06-30 Set aside. • In the bowl of a stand mixer fitted with a paddle attachment add sugar, butter and shortening. Beat on a high speed for 2 minutes or until light and fluffy. • Next, add the eggs and mix for 30 seconds. • Add buttermilk, sour cream, lemon juice, pink lemonade powder and vanilla and mix until combined.
From retrorecipebox.com


LAYERED PINK PAVLOVA WITH VANILLA CUSTARD | CAKE BY COURTNEY
2022-01-28 Instructions. Preheat your oven to 350 degrees F. (NOTE: you will reduce this temperature later). Line two baking sheets with parchment paper. Trace a circle on each, using an 8-inch or 9-inch round cake pan as your guide. Flip the parchment paper over, so the pencil doesn't get on the pavlova. Set aside.
From cakebycourtney.com


PINK LAYER CAKE | RECIPES VIDEOS
2022-02-16 Recipes Videos. Home; Recipes. All Chicken & Beef Deserts Pasta Salads Smoothies. Salads. Chunky Monkey Pancakes. Deserts. Spicy Herb Chicken Pasta . Smoothies. Blackberry Spinach Salad. Deserts. Blueberry Cheesecake Protein Shake. Kids Menu. Chicken & Beef. Rocky Road Ice Cream. Chicken & Beef. Soft Double Chocolate Cookies. Chicken & …
From yummy.video


PAULA DEEN PINK LEMONADE LAYER CAKE RECIPE - DIY JOY
Ingredients For The Pink Lemonade Layer Cake Recipe: 1 white cake mix. 3 tablespoons pink lemonade powder. 3 teaspoons of lemon zest. 2 teaspoons of vanilla. 1 pound of powdered sugar. 1 cup of butter. 5 tablespoons pink lemonade concentrate. 1 teaspoon of vanilla.
From diyjoy.com


PINK LAYER CAKE RECIPE
Jun 4, 2018 - Pink Layer Cake Recipe | Chelsea Sugar
From pinterest.nz


BEST 40 MOST SPECTACULAR LAYER CAKES RECIPES, NEWS, TIPS …
2016-04-11 There’s nothing quite like a beautifully constructed layer cake, filled with everything from icing to crispy wafer cookies. Make a statement at your next dinner party or celebration with these awe-inspiring cake recipes. ADVERTISEMENT. 1 / 28. Mocha Chocolate Icebox Cake. The Barefoot Contessa brings ease to decadent dishes like this fancy cake. The secret is …
From foodnetwork.ca


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make a pink cake with food colour?
Sift flour and baking powder into a large mixing bowl, add Chelsea Caster Sugar, butter, eggs, milk, vanilla and mix with electric mixer for 2 minutes on medium speed or until smooth and well combined. Add pink food colour and mix until colour is well incorporated.
How to make a pink velvet layer cake?
Follow these simple steps to making a beautiful pink velvet layer cake. Trim off the dome and the brown sides of the cake if you want your cake slice to be really pretty Use an offset spatula to spread a layer of whipped cream on top of the cake then place your second layer of cake on top of the whipped cream. Repeat with the final layer of cake.
What is the pink stuff in a chocolate cake frosting?
The buttercream frosting is tinted pink by a raspberry puree (not food coloring)—be sure to save your extra whites from baking the cake to make the frosting. The cake itself is a rich, moist chocolate cake.
How do you make a strawberry cake with egg whites?
Whisk together the milk, egg whites, strawberry and vanilla extracts in a mixing bowl and set aise. Mix together the flour, sugar baking powder and salt in a mixing bowl (or a stand mixer). Beat in the butter at low speed until no white streaks remain and the mixture looks crumbly.

Related Search