Happy almost Valentine’s Day everyone and welcome back to another blog post. Today we are talking about what I think is the pinkest cake that I have ever made, like ever. I don’t know what happens when I am making cakes because I really don’t like the color pink. LOL. I don’t absolutely hate it but I have never worn anything pink, won’t really gravitate towards buying pink things. My room wasn’t pink growing up, it was actually blue. The complete opposite. ???? So, I am really not sure where this cake came from but maybe I was trying to embrace the month of love.
This is the second pinkish cake that I have posted on the blog and I literally think it is the funniest thing ever because I haven’t made a cake in a color that I actually like. A purple cake is for sure happening in the near future because purple is my favorite color. My birthstone is amethyst, and I just think it is the prettiest gemstone. Everyone tells me what your gemstone is in the comments! Maybe I could make gemstone cakes for each month… how fun would that be!?
Okay moving on. I really just reused a lot of stuff that I had on hand for this cake. I made a huge batch of chocolate cake that is fabulous, and I obviously used Italian buttercream to wrap up this cake. It is simple with an icing border on the top and some sprinkles sprinkled on the top and going down the sides. Anyway, I hope you enjoyed this post or at least got a couple laughs out of it because I was laughing the entire time while writing up this post. I promise to not make another pink cake for hopefully at least a little while. I am currently throwing out all of my pink food coloring as we speak.
If you are interested in building this cake begin by making one batch of chocolate cake that is linked above as well as a full recipe of Italian buttercream, tinted pink. You can find the sprinkles that I used right here! You will need two layers of chocolate cake. Slice them in half to create four layers. Layer the buttercream between each of the layers and complete a crumb coat before placing the entire cake in the fridge to chill for 30 minutes. Once the cake is nice and firm, fill a reusable piping bag fitted with a large star tip with a good amount of pink buttercream. Complete the second layer of buttercream over the entire cake and then pipe a shell border along the bottom and little swirls on the top of the cake. Sprinkle some of the sprinkles around the top of the cake and then take some of the larger sprinkles and place them sporadically down the side of the cake. That’s it! Pretty simple. You can eat the cake immediately or chill in the fridge for later use. ????
Until next time, happy baking!