Easy Pink Cake Recipes 2023 AtOnce

Katie's Cakes Pretty Pink Cake

Make the batter. Preheat the oven to 180C (160C fan, 350F). You're going to put all the ingredients into a large mixing bowl. I usually start with the sugar as it's least likely to get stuck to the bottom of the bowl. Add the egg whites, butter, oil, strawberry extract and milk.

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For instance: you may replace the eggs with yogurt or aquafaba, swap the milk for oat or almond varieties, change the butter to a vegan butter, and so on. You can also replace the sugar with coconut sugar, agave syrup, or a fruit concentrate of your choice. 2 ¼ cups self-raising flour. 1 ½ cups granulated sugar.

Pink Ombre Rose Cake BS' in the Kitchen

Step 1: Bake the Ombre Cake Layers. Make the ombre cake layers first following the recipe card at the bottom of this post. Add a small squirt of gel food coloring in the bowl and stir just until evenly colored. If you're making 4 cake layers, scoop 450 grams (about 2.5 cups) of batter into one of the pans.

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Preheat oven to 350*F. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside. In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.

Notes from My Food Diary Pretty in Pink Cake

Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine. Combine ½ cup of the milk and the oil together and set aside. Combine the remaining milk, egg whites, pink food coloring and vanilla together, whisk to break up the eggs and set aside.

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Mix in 1 Tbsp of vanilla extract and 1 tsp salt on a low speed. Gradually mix in 11 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Continue to mix on a low speed for a few minutes until the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time).

Easy Pink Cake Recipes 2023 AtOnce

Evenly pour the batter into 5 separate bowls. Use pink food coloring to create different shades of pink. Add a little bit to the first bowl, then more and more to each bowl thereafter. Pour the colored batter into prepared pans. Bake for 18 - 22 minutes, until a toothpick comes out clean.

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Prepare cake mix according to recipe instructions. Bake and cool two 6-inch cake layers. Level, fill and stack for 4 in. high cake. Tint Icing Combine Rose and Burgundy icing colors to get all pink shades shown. Using color combination provided, tint ½ cup icing each varying shades of pink. You'll need 5 shades total, from light to dark.

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Here's a cake sure to sweeten up the Valentines in your life. Pick up three boxes of your favorite white cake mix—or work from scratch if you have the time—along with a bottle of Wilton's Icing Color in petal pink. Split each box into two batches for a total of six, then add increasing amounts of dye little by little until you achieve the ombre effect.

Shades Of Pink

Preheat oven, prepare pans, and whisk milk and eggs: Preheat oven to 350°F, with racks in upper and lower thirds. Butter five 8-inch round cake pans; line with parchment. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla.

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Wrap the bubble wrap around the cake with the frosting pressed against the cake. Press it firmly against the cake to attach it and then chill the cake in the freezer for 15 minutes to set the bubble frosting. Peel the bubble wrap off and if the frosting has chilled and set, it will stay behind on the cake and only the bubble wrap will peel off.

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Pink Ombre Buttercream Frosting: Beat 3 cups of unsalted butter on a medium speed with a stand mixer and paddle attachment or a hand mixer until smooth (1-2 minutes). Mix in 1 Tbsp of vanilla extract, 1/4 cup raspberry powder (optional), and 1 tsp salt on a low speed. Slowly add in 10 cups of powdered sugar.

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Fill in the center of the circle with the fuchsia buttercream. Set the square on a baking sheet. Repeat with the other paper squares. I made about 60 leopard spots total to cover a tall 6-inch round. Mix up the patterns you pipe with the burgundy buttercream to vary the look of the spots.

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Step 3. Layer the cakes with buttercream icing, starting with the darkest at the bottom to the lightest at the top. Crumb coat the cake, and allow to rest for 1 hour. Step 4. Separate the remaining buttercream icing into 5 bowls and add the pink colouring paste to create 5 shades, from light to dark.

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Preheat the oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment with cooking spray, and set pans aside. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

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Just as important as its appearance, your cake should be delicious and memorable. Pink champagne, strawberry, or raspberry-flavored cake layers can further emphasize the pink theme while providing a delightful surprise when guests take their first bite. Image credit: luluscakekitchen. Image credit: thecakecorner_17.