Introduction
The White and Pink Cake is a stunning dessert that perfectly combines elegance and flavor. This cake is ideal for special occasions, whether it’s a birthday party, a wedding celebration, or simply a delightful treat for your loved ones. With its moist layers and beautiful frosting, it’s a showstopper that ensures a memorable experience for everyone. In this article, we will guide you through the process of making this exquisite cake along with detailed ingredients, preparation time, and more.
Detailed Ingredients with measures
– Flour: 2 cups
– Sugar: 1 ½ cups
– Butter: ½ cup, softened
– Eggs: 4
– Milk: 1 cup
– Baking Powder: 2 teaspoons
– Salt: ½ teaspoon
– Vanilla Extract: 2 teaspoons
– Pink Food Coloring: a few drops (to achieve the desired shade)
– Whipped Cream: for frosting
– Fresh Fruits or Edible Flowers: for decoration (optional)
Prep Time
Preparation time for the White and Pink Cake is approximately 30 minutes. This includes measuring the ingredients, preparing the cake batter, and getting ready to bake.
Cook Time, Total Time, Yield
The cook time for this delightful cake is about 35-40 minutes. Overall, including preparation and cooling time, the total time comes to around 2 hours. This recipe yields one beautiful two-layer cake, perfect for serving 10-12 people.
Detailed Directions and Instructions
Preparing the Cake Batter
1. Preheat your oven to 350°F (175°C) and prepare two 6-inch round cake pans by greasing and lining them with parchment paper.
2. In a mixing bowl, cream together unsalted butter and sugar until light and fluffy.
3. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next.
4. Add vanilla extract to the mixture and combine well.
5. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
6. Gradually mix the dry ingredients into the wet mixture, alternating with milk until combined. Do not overmix.
Dividing the Batter
7. Divide the cake batter evenly into two separate bowls.
8. In one bowl, add pink food coloring until you reach your desired shade, mixing thoroughly.
9. Leave the second bowl of batter uncolored.
Baking the Cakes
10. Pour the pink batter into one prepared cake pan and the uncolored batter into the other.
11. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
12. Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Preparing the Frosting
13. In a bowl, beat together unsalted butter and powdered sugar until smooth and fluffy.
14. Add heavy cream and vanilla extract to the mixture, continuing to beat until the frosting is light and spreadable.
15. Divide the frosting into two portions. Color one portion with pink food coloring until you achieve your desired hue.
Assembling the Cake
16. Once the cakes are completely cooled, place the uncolored cake layer on a serving plate.
17. Spread a layer of frosting on top of the uncolored cake, then carefully place the pink layer on top.
18. Frost the sides and top of the cake with the remaining frosting, smoothing it out for a clean finish.
Decorating the Cake
19. Use any leftover pink frosting to add decorative elements, such as rosettes or swirls, on top of the cake.
20. Optionally, sprinkle edible decorations or fresh flowers for a finishing touch.
Final Steps
21. Chill the finished cake in the refrigerator for about 30 minutes before serving to set the frosting.
Notes
Storage
– Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Frosting Consistency
– If your frosting is too thick, add a bit more heavy cream until you achieve the desired spreadability. If it’s too thin, add more powdered sugar.
Coloring
– Adjust the amount of food coloring based on the vibrancy you desire in the pink batter and frosting.
Serving Size
– This recipe yields about 8 servings, but adjust according to slice size.
