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Saturday, February 6, 2016

Pink Cake...Second Attempt


A few days ago I showed you my first attempt at pink cake for my daughter. It was pretty good, but I wanted to experiment some more. Today I made a strawberry version. I used the same recipe as last time, but I used strawberries instead of raspberries.

As I had hoped, the color is a bit more pink, and not quite so purple. Yay! The flavor is delicious! You can definitely taste the strawberries. It's still not pink pink. I'm sure I could add a few drops of food coloring to punch it up, but I'm not bugged that it looks a little natural...it is!

This time I frosted the strawberry cakes with a buttermilk buttercream frosting. It's a super combo.  I'll share the frosting recipe below. Once I feel like the cake is WOW, I'll share that too, but I'm just not there yet.

I baked the cake in two 6" pans. I halved the original recipe, and that amount was just right for my small cake. I baked them at 325 for 28 minutes. 


BUTTERMILK BUTTERCREAM 

Ingredients 
1/3 cup heavy cream
1 tsp white vinegar
1/2 cup salted butter, room temperature 
2 1/2 cups powdered sugar

Directions 
Combine heavy cream with vinegar in a small bowl, set aside. 

Cream your butter until pale. Add powdered sugar 1/2 cup at a time. Mix well after each addition. 

Add your cream mixture two teaspoons at a time to your butter and sugar mixture. Once it has all been added, check your consistency. If it is too think, add more heavy cream one teaspoon at a time until desired consistency is reached. 

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