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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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. 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. 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!

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!To pipe the two-tone frosting you fill one bag (1/2 way full) with white frosting, one bag with pink frosting and then put both bags in a third piping bag. No need for a tip, just snip about an inch off each bag. Pour in egg whites and mix on low until just incorporated. Mix in the buttermilk in two installments on a low speed. Add in oil and vanilla extract, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula as needed, then beat on medium speed for about 30 seconds. Don’t open the oven mid-bake. You may have heard this before, but it’s an important tip. We’ve all been there and nobody likes their cake with a sinkhole!

Make yourfrostingahead of time tooor save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.For the pink drip, I use white chocolate ganache with this pink food colouring added in. Its a super bright colour so you don’t need add too much and it means you get the best coloured drip ever! Finishing touches and tips The two cakes were shot from different angles to make an amazing short video about a new feature for IGTV. This cake needs to be stored in the fridge because of the cream cheese in the frosting. Let it sit at room temperature for about 30 minutes to soften up the butter in the frosting before serving. Or 10 minutes if it's a hot day. The ratio of heavy cream is different if you use white candy melts. Candy melts cannot be swapped 1:1 for the white chocolate in this recipe! They are not interchangeable. This sweet Minnie Mouse Cake fromKathy Co. is another one of our top favorite birthday cakes for this Disney theme. The top represents Minnie’s head and ears, but what’s so unique about it is that it features pink rosettes. The birthday girl’s name in Disney inspired lettering is front and center on the second cake layer, while the bottom of the cake features pink and white polka dots and small flowers. What a unique way to design a Minnie Mouse birthday cake. Are you loving the10 Cutest Minnie Mouse Cakes yet?!

Yes you can use a natural pink food coloring, but when the cake layers bake it might change color! The heat and acid in the cake batter can change the color, especially if it has anthocyanins. Food coloring made from beets can change color when baked and especially paired with an acid. Unsalted Butter– If you only have salted butter on hand you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)! Chilling your cake will help your drips stay in place once they’re added and help prevent them from running down too far. Tip #2: Make A Test Drip Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated.Add in the salt.Continue to beat on medium-high speed until smooth, about 1 to 2 minutes.Mix in the vanilla extract and heavy cream on low speed just until incorporated.Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4 minutes.Stir in the color gel to achieve your desired color. Pink and red gel food coloring: To get the same look that I did, you need pink food coloring for the pale pink color and a combination of pink and red food coloring for the darker pink color. Or you can just frost and decorate with uncolored, white frosting.

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Stir slowly until the cream and white chocolate are combined. Some bits of chocolate may not be fully melted yet. Heat the mixture again for 20 seconds, and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated. All Purpose Flour– This recipe turns out best with AP flour, but you can use a gluten free flour blend if needed. I then pipe on the leftover buttercream and add on some more rainbow sprinkles and the best cake ever is finished! I am in love with the sponges and how bright and pretty it is – but the key point to make, YOU NEED TO USE GOOD QUALITY COLOURS. 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. For the buttercream, you do use 750g unsalted butter and 1500g icing sugar, which technically is a little obscene but the amount of servings from this cake is huge so please don’t be a negative Nelly about the sugar content!

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. This is also the easiest recipe to make! It’s pretty much foolproof, and only takes about 5 minutes to make. I kept the frosting between the cake layers white to really let the layers stand out. Then it all gets covered with a pale pink frosting, and decorated with white, pale pink, and darker pink frosting. 🧁 Vintage cake decorating Mix chunks of room-temperature butter slowly into the dry ingredients and mix on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly. It’s best to use actual measuring spoons. Cutlery teaspoons and tablespoons aren’t actually the correct volume - who knew!?

If you have leftover ganache, you can simply pop the cap on your bottle and throw it in the fridge.