50th Pink and White Birthday Cake Decoration Shoe with Feathers and Crystal Flower Embellishments and Diamante Number Non- Edible (pink white feather 50)

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Don’t use this pink drip recipe on fondant. It can do weird things to the fondant and create a goopy mess. Don't use this pink drip recipe on fondant. It can do weird things to the fondant and create a goopy mess. Since I'm absolutely not a fan of motif cakes, however, I created a pink girl cake without fondant that any reasonably amateur baker can recreate without any problems. The girls' birthday cake consists of several layers of cake, made wonderfully moist with Greek yogurt. Add wet to dry, mix and fold in sprinkles. Pour batter into your three six inch pans, which you’ve buttered and floured. I always use cake strips for flat layers with a fluffy edge but they’re optional.

Make sure your buttercream is the right consistency. This will help give your cake proper structure and make it easier to decorate. I use my colorful drip recipe to create this gorgeous, dripping look. The best part is that it’s made using just three ingredients. Believe me, there were many times where I almost threw in the towel. Times where this cake almost got made. For the ganache, instead of purple food colouring, you can swap this for a mix of red and blue colouring. Frosting flavoursPipe alternating white and pink rings on the vertical side of the cake and top. Use a bench scraper to smooth the side and an offset spatula to smooth the top. To finish the corner of the cake use the bench scraper to slowly pull inwards while you turn the cake. Make this ganache drip recipe ahead of time or save leftovers! Once it’s made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks. Gel food coloring– If you want to color this frosting, I recommend using gel food coloring! It creates vibrant colors without throwing off the consistency of the buttercream. Some people prefer one method over the other, and I recommend using whatever method you feel most comfortable with. Adding Drips Using a Spoon Wait to color the buttercream pink with gel food coloring until you've filled and crumb coated the cake. The white buttercream will create a pretty contrast with the pink cake layers.

I have to admit a certain weakness for funfetti. I don’t know if its because I enjoy handling the rainbow sprinkles when I’m baking the cake or if I just really love all the bright childhood colors… Either way it’s a favorite and I think a birthday cake is the PERFECT opportunity to make this cake. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees the layers will bake to be the same height.But for all you know, you may have overcorrected! You may have actually heated or cooled your ganache too much. So… I will say from the beginning that this recipe uses lots and lots of ingredients, and it is a humongous cake! Like, its 6 layers of cake, and all the buttercream in-between the layers, and all the decor on top!

The frosting is colored with the same pink gel food coloring that’s used to color the cake layers. White Chocolate Ganache Drip Then, you mix it all together like normal, and then split into three bowls. It doesn’t matter which colours you do first, but I did red, orange, and yellowtogether, and then green, blue and purple. However, you can instead swap either the cake or frosting for a store-bought version. You can also use a yellow cake or white cake boxed mix for the cake sponges.Mix together the flour, baking powder, sugar, and salt in a stand mixer with a paddle or a large bowl with a whisk until fully combined. White Chocolate– I love using the Whole Foods mini white chocolate chips, because they melt so easily! You can also use regular white chocolate chips, white chocolate wafers, or even a chopped up white chocolate bar.

Whatever look you chose for your pink drip cake, I have two very important tips to ensure you get the look you’re after. Tip #1: Chill Your Cake Transfer some white buttercream to a piping bag fitted with a star tip. Pipe the buttercream on the top edge of the cake using a wave motion. You could also pipe dollops, or a braid pattern instead. Use heavy cream or heavy whipping cream! You need the high fat content to create the right consistency in this recipe. Milk cannot be used in place of the cream. I use greaseproof paper circles, already pre-cut for the cake tin size, to line my cake tins. You can also use a strip for the sides, but for simple cakes I usually skip this - I’m a lazy baker!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 minutes. Lower the speed to medium and add the egg whites gradually, mixing until fully incorporated. Bake for 34-36 minutes or until a skewer comes out with a few moist crumbs. Allow to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.