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Katie's Cakes Pretty Pink Cake

Preheat oven, prepare pans, and whisk milk and eggs: Preheat oven to 350°F, with racks in upper and lower thirds. Butter five 8-inch round cake pans; line with parchment. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla.

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Step 3. Layer the cakes with buttercream icing, starting with the darkest at the bottom to the lightest at the top. Crumb coat the cake, and allow to rest for 1 hour. Step 4. Separate the remaining buttercream icing into 5 bowls and add the pink colouring paste to create 5 shades, from light to dark.

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STEP 1. Put the dry ingredients (flour, sugar, baking powder, salt) in the bowl of your stand mixer and use a balloon whisk to combine or briefly mix using the paddle attachment. STEP 2. Add the cubed butter and beat using the paddle attachment on low speed until you have a sandy texture with no dry pockets of flour.

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For instance: you may replace the eggs with yogurt or aquafaba, swap the milk for oat or almond varieties, change the butter to a vegan butter, and so on. You can also replace the sugar with coconut sugar, agave syrup, or a fruit concentrate of your choice. 2 ¼ cups self-raising flour. 1 ½ cups granulated sugar.

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Just as important as its appearance, your cake should be delicious and memorable. Pink champagne, strawberry, or raspberry-flavored cake layers can further emphasize the pink theme while providing a delightful surprise when guests take their first bite. Image credit: luluscakekitchen. Image credit: thecakecorner_17.

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Preheat oven to 325 degrees F. Grease four 6 x 2-inch cake pans or two 8-inch cake pans with baking spray. Line with parchment and grease the parchment. In the bowl of an electric mixer, combine the dry ingredients and mix on low speed until well blended.

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Prepare cake mix according to recipe instructions. Bake and cool two 6-inch cake layers. Level, fill and stack for 4 in. high cake. Tint Icing Combine Rose and Burgundy icing colors to get all pink shades shown. Using color combination provided, tint ½ cup icing each varying shades of pink. You'll need 5 shades total, from light to dark.

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Here's a cake sure to sweeten up the Valentines in your life. Pick up three boxes of your favorite white cake mix—or work from scratch if you have the time—along with a bottle of Wilton's Icing Color in petal pink. Split each box into two batches for a total of six, then add increasing amounts of dye little by little until you achieve the ombre effect.

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Frosting technique. Frost and stack the cakes and crumb coat it in white buttercream. Use a toothpick to to divide the side of the cake into 3 parts. Frost the bottom portion in dark blue frosting. Frost the middle portion in a medium shade of blue frosting. Frost the top portion in a light shade of blue frosting.

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Fill in the center of the circle with the fuchsia buttercream. Set the square on a baking sheet. Repeat with the other paper squares. I made about 60 leopard spots total to cover a tall 6-inch round. Mix up the patterns you pipe with the burgundy buttercream to vary the look of the spots.

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Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine. Combine ½ cup of the milk and the oil together and set aside. Combine the remaining milk, egg whites, pink food coloring and vanilla together, whisk to break up the eggs and set aside.

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Make the batter. Preheat the oven to 180C (160C fan, 350F). You're going to put all the ingredients into a large mixing bowl. I usually start with the sugar as it's least likely to get stuck to the bottom of the bowl. Add the egg whites, butter, oil, strawberry extract and milk.

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Evenly pour the batter into 5 separate bowls. Use pink food coloring to create different shades of pink. Add a little bit to the first bowl, then more and more to each bowl thereafter. Pour the colored batter into prepared pans. Bake for 18 - 22 minutes, until a toothpick comes out clean.

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Delicate, charming, and undeniably sweet - pink cakes hold a special place in the hearts of dessert enthusiasts and party planners alike. The soft hues of pink evoke a sense of joy and celebration, making them the perfect choice for various occasions, from birthdays to baby showers. Whether elegantly adorned with floral designs or playfully.

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Mix in 1 Tbsp of vanilla extract and 1 tsp salt on a low speed. Gradually mix in 11 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Continue to mix on a low speed for a few minutes until the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time).

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Preheat oven to 350*F. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside. In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.