Pink Lemonade Hello Kitty Cake Recipes

PINK LEMONADE STAND CAKE

Steps:

• Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper., In a small bowl, whisk the first 5 ingredients until blended. In a large bowl, cream butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-24 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners' sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour., Place 1 cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top., Spread remaining frosting over top and sides of cake., Decorate with sprinkles. Refrigerate until serving.

PINK LEMONADE CAKE

Steps:

• Cut cake in half crosswise.
• Mix ice cream and 1/3 cup lemonade concentrate and food coloring to desired pinkness. Spread on bottom layer of cake. Place top of cake on and freeze 2-3 hours.
• Whip cream and sugar and remaining pink lemonade concentrate until stiff. Sometimes I have also added some pinkness here.
• Remove cake from freezer and frost with the whipped cream mixture.
• Return to freezer.
• This can be done a day ot two ahead of time.

PINK LEMONADE CAKE

Steps:

• For the cake: Position racks in the upper and lower third of the oven and preheat to 350 degrees F. Brush the bottom and sides of four 9-inch round cake pans with vegetable oil. Dust with flour and tap out the excess; set aside. Whisk the flour, cornstarch, baking powder, baking soda and salt together in a medium bowl. Stir the milk and vanilla together in a large liquid measuring cup. Set both aside.
• Beat the butter, lemon zest and juice, vegetable oil and sugar in a large bowl using an electric mixer on medium-high speed until light and fluffy, 5 to 7 minutes, stopping to scrape down the sides of the bowl occasionally using a rubber spatula. Beat in the eggs 1 at a time until combined and then continue to beat on medium-high speed until mixture is thick, smooth and shiny, about 3 minutes more. Reduce the speed to medium-low and add one-third of the flour mixture until just combined. Beat in half the milk mixture until combined. Repeat these additions, ending with the final one-third of the flour mixture, and beating just until smooth. Stir a few times with the spatula to make sure the batter is well blended.
• Evenly divide the cake batter among 4 medium bowls. Tint one bowl with 1 drop of pink food coloring, tint another with 2 drops of food coloring, the third with 1 teaspoon food coloring, and the last with 1/4 teaspoon food coloring. Stir each bowl until no streaks remain; the frostings should have gradually lighter shades of pink.
• Transfer each bowl of frosting to one of the prepared pans. Bake until the tops are lightly browned, the edges of the cake are beginning to pull away from the side of the pan and the center lightly springs back to the touch, about 30 minutes. Cool in the pans 10 to 15 minutes, then turn out onto wire racks to cool completely.
• For the frosting: Fill a medium saucepan about one-third full of water and bring to a boil over medium-high heat. Whisk the egg whites, sugar, 1/4 cup water, the corn syrup, vanilla, cream of tartar and salt in a large (preferably glass or metal; see Cook's Note) heatproof bowl that will sit over the pot without having the bottom of the bowl touch the water.
• Set the bowl over the pot and beat with an electric mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. If the mixtures starts to crystallize on the side of the bowl, brush down the bowl using a wet pastry brush.
• Increase the mixer speed to medium-high and continue to beat until the mixture is glossy and holds firm peaks, about 7 minutes. Remove from the heat and continue to beat until the mixture cools slightly, about 30 seconds more. Beat in the lemon juice and 2 drops of pink gel food coloring. The frosting will start to firm up even more as it cools.
• While the frosting is still slightly warm, start to assemble the cake. Place the most vibrant pink cake layer (tinted with 1 teaspoon food coloring) on a cake stand or serving platter. Spread a heaping 1/2 cup frosting on top of the cake into an even layer using a small offset spatula. Stack the third most vibrant pink cake layer (1/4 teaspoon food coloring) on next, followed by another heaping 1/2 cup of frosting. Repeat with the second most vibrant pink cake layer (2 drops food coloring) and another heaping 1/2 cup frosting. Then top with the lightest pink cake layer (1 drop food coloring). Spread the remaining frosting on the sides and top of the cake, using the offset spatula to create a swirled design. Do not refrigerate; the frosting will set once completely cooled, about 30 minutes.

PINK LEMONADE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish.
• Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine.
• Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs.
• While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
• With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
• Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting.
• For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners' sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired.
• Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired.

PINK LEMONADE HELLO KITTY CAKE

Steps:

• Pre-heat oven to 350 degrees. Grease and flour your cake pan (I used a Wilton Hello Kitty (R) cake pan)
• Melt the butter on low in a small saucepan. Sift your white cake mix into a large mixing bowl. Add your butter, milk, lemon extract and vanilla bean paste and mix with electric mixer for approximately 3-5 minutes.
• Add each egg one at a time, mixing in between each addition until fully incorporated. Add your gel food coloring with the last egg. Your batter should be rich and creamy.
• Pour batter into prepared pan or pans, and place on the middle rack in your pre-heated oven. Bake for 35-45 minutes (depending on your oven), please note, if you are using either a glass pan or dark baking pan, your temperature should be #25 degrees.
• Remove cake from oven and let cool for 8 minutes. Invert your cake onto a rack and let cool until fully cooled approximately 35 minutes. Crumb coat your cake.
• Ice your cake. I used a Wilton #233 multi open decorating tip (which make the icing look like hair) if the icing is to soft to decorate properly either refrigerate for a 20 minutes or add powdered sugar to icing to stiffen it up a bit. For the eyes and whiskers I use number 4 tip.