Pastelcake Recipes

PASTEL RIBBON CAKE (SWIRLED PASTEL CAKE)

Steps:

• Preheat oven to 375°F. Butter and line a 9 x 13 inch pan with parchment paper. (If you prefer making a round cake, you can butter and line 2 x 8 inch pans OR 2 x 9 inch pans).
• Make the cake batter according to this recipe.
• Divide the cake batter into 3 bowls. This is roughly about 400 g (14.1 oz) of batter per portion.
• Add a drop or two of food coloring into each portion (yellow, pink and green). Mix the batter to create the pastel colored cake batters.
• Dollop the batter into the prepared cake pan, while alternating colors. If you are using round cake pans, remember to divide the cake batter evenly between the pans - about 608 g (21.4 oz) batter per pan.
• Swirl the colors in the pan, and make the surface smooth. Knock the pan on the counter/work surface 2 - 3 times to remove any air, and to even out the cake batter in the pan.
• Bake the 9 x 13 inch pan in the preheated oven for 30 - 35 minutes (mine takes about 32 minutes). (See Recipe Notes for bake times for 8 inch or 9 inch pans).
• Once the cake is baked, remove from the oven and let it cool down slightly. Turn the cake out onto a cooling rack, and let it cool down completely. The cake is now ready to be iced.
• Make the vanilla buttercream frosting according to the recipe instructions here.
• Evenly spread a layer of vanilla buttercream on top of the cake. Trim the edges to get clean straight lines.
• Pipe a simple border with a small closed star tip. Sprinkle funfetti (optional) on the surface of the cake. The middle of the cake can be used to pipe a message OR can be kept clean.
• Divide the buttercream frosting into 3 portions. One portion should be less than the other two. Color the smaller portion with green food coloring. Color the other two with pink and yellow.
• Apple a crumb coating to the top of the cake. Trim the edges of the cake, and crumb coat the sides as well.
• Put each of the buttercream frosting into piping bags and cut openings. Use another piping bag to attach the piping tips (so that it'll be easier to change between the colors for each tip).
• With a round tip, pipe two thin lines of the pink and yellow frostings along the side of the cake. Using an offset spatula smoothen the sides to create an ombre look.
• Pipe some of the frosting on the top of the cake as well, creating random patterns. Using an offset spatula, spread the buttercream to create a swirled pattern, and to make it smooth.
• Pipe a border along the cake with the rest of the pink and yellow buttercream.
• Using the green buttercream frosting and tip #234, create grass patches on the surface of the cake. Using tip #18, create drop flowers with pink and yellow buttercream (optional). Decorate with Easter eggs and Easter bunny chocolates.
• Place the cake on a cake serving platter and surround it with edible grass and more Easter eggs (optional).

PASTEL LAYER CAKE

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.

PASTEL FOUR-LAYER CAKE

Steps:

• Prepare and bake cake according to the package directions, using two greased and floured 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In small saucepan, combine flour and salt. Gradually add milk. Bring to a boil; cook and stir over medium-high heat for 2 minutes or until thickened. Remove from the heat; cover and refrigerate until cooled completely. , In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add milk mixture; beat until light and fluffy. , Divide frosting equally among four bowls, with 1-1/4 cups in each. To the first bowl, add 2-3 drops yellow food coloring and lemon extract until blended. To second bowl, add 2-3 drops red food coloring and peppermint extract. To third bowl, add 2-3 drops green food coloring and almond extract. To the last bowl, add the cocoa and vanilla. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with green frosting. Top with the second layer; spread with yellow frosting. Top with the third layer; spread with pink frosting. Top with remaining cake layer; spread with cocoa frosting. Do not frost sides of cake.

CHRISTMAS PASTELS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, cream the shortening, sugar, and flavored gelatin. Stir in the eggs and vanilla. Sift together the flour, baking powder, and salt; stir into the creamed mixture.
• Roll cookies into 1 inch balls place them on an unprepared cookie sheet, and flatten with a cookie stamp dipped in sugar. If you don 't have a cookie stamp, flatten cookies with the bottom of a glass dipped in sugar. Bake for 6 to 8 minutes , until set but not brown.

PASTEL POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with marshmallows. Top with remaining batter. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.