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Posted 20 hours ago

50th Pink and White Birthday Cake Decoration Shoe with Feathers and Crystal Flower Embellishments and Diamante Number Non- Edible (pink white feather 50)

£9.9£99Clearance
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I use a large metal scraper to decorate the sides of the cake, and a small angled spatula to also help cover the sponges – and its much easier and you are going to get a smoother finish using these as well! You can use any neutral flavoured oil for the cake sponge, such as vegetable, canola or sunflower oil. It’s a good idea to scrape down the sides and bottom of the stand mixer bowl every so often so you get an even mixture. Just as I have finished the buttercream I carefully press in some rainbow sprinkles to the bottom of the cake for a bit of colour and I just love the design – be warned, sprinkles will fall off at this point so beware! After this, I chill the cake again! Use heavy cream or heavy whipping cream! You need the high fat content to create the right consistency in this recipe. Milk cannot be used in place of the cream.

This is also the easiest recipe to make! It’s pretty much foolproof, and only takes about 5 minutes to make.Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)! Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees the layers will bake to be the same height. This perfectly designed Minnie Mouse Birthday Party Cake byLenka Sweet Dreams is one of our absolute favorites for this Disney theme! Our favorite detail is the Minnie Mouse design in a pink heart in the center of the cake. The birthday girl’s name is underneath in Disney-inspired lettering – what a great touch! Minnie ears and pink bows fill the bottom layer and we can’t forget about some pink polka dots. The top layer of this three-tiered birthday cake design features the birthday girl’s age. The cake topper is simple a pretty pink and white polka dot bow. 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.

Heat your cream so it’s hot but not boiling. If your cream is too hot, it could burn the white chocolate. To make the cake: Preheat oven to 350° F.Butter three 8-inch round cake pans, line with parchment rounds, butter the rounds, and dust the pans and rounds with flour, tapping out the excess. Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. Since I'm absolutely not a fan of motif cakes, however, I created a pink girl cake without fondant that any reasonably amateur baker can recreate without any problems. The girls' birthday cake consists of several layers of cake, made wonderfully moist with Greek yogurt. To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, whip butter on medium-high speed until smooth, about 1 minute.Apply a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch. Butter & oil: A combination of butter and oil gives the cake a buttery flavor and the oil keeps it moist and tender.

Sift the flour, baking powder, and salt into a medium bowl. Mix vanilla extract and vanilla bean seeds into buttermilk.Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated or finish by hand gently. 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. Every girl needs a frilly pink birthday cake and this pink vanilla bean birthday cake delivers with a soft and tender cake and loads of sprinkles! And had he not OK’d eating cake before dinner (thank goodness for being an adult!), I think I may have burst. 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!I use my colorful drip recipe to create this gorgeous, dripping look. The best part is that it’s made using just three ingredients. This cake gets its color from pink gel food coloring, and I also used a touch of red to help create the darker pink piping. Whatever look you chose for your pink drip cake, I have two very important tips to ensure you get the look you’re after. Tip #1: Chill Your Cake This will prevent rouge bits of ganache from dripping off the bottom of your spoon all over your counter and your cake. Adding Drips Using a Squirt Bottle

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