Pink Layered Cake Recipe Recipe 465

PINK LEMONADE CAKE

Steps:

• 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.
• While butter mixes, in a separate bowl, whisk together eggs, pink lemonade, milk, lemon extract and vanilla extract and set aside.
• With mixer still on low speed, add egg mixture in three batches allowing liquid to combine into dry ingredients until fully incorporated.
• If desired, stir in a few drops of pink or red food coloring to create a fun pink color. Spread batter into prepared pan evenly.
• Bake for 30-35 minutes or until cake toothpick inserted into the center comes out mostly clean with a few crumbs. Cool in pan on a wire rack until room temperature. While cooling, prepare the frosting.
• In your stand mixer, add butter and salt at medium low speed.
• Next turn the mixer down to low and slowly add confectioner's sugar in small portions until all is added then turn the speed to medium high to combine.
• Add lemonade and lemon extract and mix until nice and fluffy. Add in food coloring at this point if desired.

PINK LAYERED CAKE RECIPE RECIPE - (4.6/5)

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 LEMONADE CAKE FROM SCRATCH

Steps:

• 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, add the eggs, Pink Lemonade concentrate, lemon extract, zest & milk.
• With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly like coarse sand. Scrape sides and bottom of the bowl.
• Method is important when using Reverse Creaming. With the mixer on low speed SLOWLY ADD 1/2 of the egg mixture, increase to medium speed for 1 1/2 minutes. The batter will become thick and fluffy. Scrape the bottom and sides of the bowl. ADD THE PINK GEL COLOR, Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.
• Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
• Let the cakes cool in the pan 10 minutes, then turn out.
• Works well for cupcakes
• Makes 7 cups batter
• Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth.
• Cut the cream cheese into pieces and add to the butter, beating until blended.
• Add the lemon juice and lemon zest. 1 teaspoon lemon extract, optional for a stronger lemon flavor.
• Gradually add powdered sugar and beat until well blended.

PINK CHAMPAGNE CAKE {SCRATCH RECIPE}

Steps:

• In a medium size bowl whisk together the flour, baking powder and salt. Set aside
• In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.
• In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter.
• Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
• Cream the softened butter until smooth and lightened in color
• Blend in the salt and vanilla
• Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.
• This recipe makes approximately 8 cups of frosting.

PINK CHAMPAGNE LAYER CAKE

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.

PINK CHAMPAGNE VELVET LAYER CAKE

Steps:

• Prepare the Champagne Reduction: In a medium heavy saucepan over medium-high heat, bring champagne to a boil. Boil until reduced to ½ cup, about 15 minutes. Remove from heat; set aside to cool completely.
• Meanwhile, arrange oven rack in lower third of oven and preheat oven to 350ºF. Grease three 8-inch round or heart-shaped cake pans with shortening or oil. Line bottoms with parchment or wax paper cut to fit the size of pans. Grease paper linings and dust lined pans with flour, tapping out the excess. Set aside.
• Prepare the Champagne Velvet Layer Cake: Using an electric stand mixer fitted with paddle attachment, mix self-rising flour and sugar (or flour, baking powder, baking soda and salt) on low speed (stir) until well combined and aerated, about 1 minute. Add butter, shortening and oil and mix on slow speed until thoroughly combined. Mixture will be very thick.
• In a 2-cup glass liquid measuring cup, whisk together champagne reduction, buttermilk, egg whites and extracts using a fork until well blended. Slowly add half of the liquid mixture to the batter and mix on low speed. Increase mixer speed to medium and beat until thoroughly combined, scraping down the sides of bowl as necessary with rubber spatula, about 2 minutes. Add remaining liquid mixture and beat just until smooth and thoroughly combined, again scraping down the sides of bowl as necessary, about 1 minute.
• Using rubber spatula, scrape and pour batter into prepared pans dividing evenly (a little over 2 cups of batter per cake pan). Smooth tops evenly with rubber spatula and then rap each pan on counter surface 2 to 3 times to expel any air bubbles. This step will create a nice level cake.
• Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. (I have found that 28 minutes is perfect.) Cool cakes in pans on wire racks for 10 minutes. Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper. Turn right side up onto wire racks (using an additional rack to flip) and cool completely or wrap while still warm to retain moisture. Wrap each cake layer tightly in plastic food wrap and keep at room temperature until ready to fill and frost.
• To Assemble, Frost and Fill the Cake: Use a scant ¾ cup frosting between each layer. After frosting each the bottom and middle layer, pipe a simple ¼-inch border of buttercream around the perimeter of the cake to act as a dam to prevent the filling from going over the edge of the cake layer. Following this, lightly spoon about 4 tablespoons of the Strawberry-Raspberry Filling on top of the buttercream in the center. Using a small angled metal spatula, carefully spread the filling outward to the dam border of buttercream. Carefully place the next cake layer on top and press down gently. Proceed to frost the cake as desired with remaining buttercream.
• To Make a Rose Cake with "Rose Swirls"
• Use a scant ¾ cup frosting between each layer and then proceed to frost the cake with a "crumb coat" or thin coat, but not too thin. The cake should have good coverage and you should not see the cake peeking through the frosting.
• Next, assemble your pastry bag with coupler and tip. (I like to use my Ateco No. 846 tip because it makes gorgeous swirled roses. However, you can also use an open tip like the Wilton 1M.) Fill pastry bag and twist closed. Make sure your hands are not too warm or your buttercream will get too soft. You are now ready to pipe roses!
• To pipe roses, start at the bottom and work around the cake to complete a full circle of roses. To pipe each rose, start in the center of where you want your rose to be. Then pipe in a circular fashion counter-clockwise going around the center point once or twice depending on the size of roses you desire. The roses don't need to be perfect! This is what is so great about piping swirled roses as they look lovely shabby and chic. It is best to end in the same place each time and I like to end at the top right side of each rose.
• Once you complete the first row around the cake, continue with the next row and then the top. To fill in any gaps, I like to pipe small stars or flourishes that contour the rose swirls. Rose Cakes are the best. So simple, but so stunning!
• To Bake Cupcakes
• See specific baking directions and tips in the Notes section at the bottom below recipe.
• In general, most cake batters may also be baked in standard paper bake cups in standard 12-cup muffin pans for cupcakes. Usually, a one-layer cake recipe will yield 12 to 15 cupcakes and a two-layer cake recipe will yield 24 to 30 cupcakes. Fill cups at least 2/3 full and bake at 350ºF. until tops spring back when lightly touched, about 15 to 20 minutes. (An exception to this is Wicked Good Kitchen's Carrot Cake recipe, which requires a gentle oven at 325ºF. So, be sure to bake cupcakes at the same temperature as the cake recipe requires.) Rotate pan halfway through baking time for even baking and check for doneness 5 minutes before recommended baking time in recipe. Cool cupcakes in muffin pan on wire rack for 10 minutes. Transfer baked cupcakes to wire racks to cool completely, about 1 hour, before frosting.