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!

The oven temperature is a bit lower than normal, as I don’t want the sponges to brown too much. This also comes somewhat from the brands of colours that you use! Red food colouring, orange food colouring, yellow food colouring, green food colouring, blue food colouring and purple food colouring. for the sponge mixtures! Your child’s Minnie Mouse party will be magical with the help of the 10 Cutest Minnie Mouse Cakes! Instead of whipping up a homemade Minnie Mouse cake, why not get some ideas for a Disney Minnie Mouse cake that will wow your guests and delight the birthday girl! Butter & oil: A combination of butter and oil gives the cake a buttery flavor and the oil keeps it moist and tender. Add in a generous squirt of pink gel food coloring. Mix the batter on a low speed, scraping the sides and bottom of the bowl part way through to evenly color the batter.All Purpose Flour– This recipe turns out best with AP flour, but you can use a gluten free flour blend if needed. When using a stand mixer, I like to use the paddle attachment with a low speed for the cake batter and a medium speed for the buttercream. For this cake, I did make probably the biggest one tier cake ever. It’s about 8-9” in height, and uses so many ingredients. Because it is a six layer cake I decided to make it in two batches. So three layers at a time, so therefore you still only need three tins! Use store-bought buttermilk: It will give the cake more flavor and moisture than using homemade buttermilk made from milk and vinegar.

To make sure you nail this drip look, it’s imperative that you chill your cake, and do a test drip. It was practically the most basic cake that I wanted so desperately! Nothing fancy, no swirls or drizzles or compounding flavors. And I insisted on waiting until my birthday to make it. 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! Natural pink food coloring might work better in the frosting because it doesn't need to be baked. 💗 How to make a pink colored cake

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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. 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. Unsalted butter: room temp for easier mixing. Using unsalted allows you to control the amount of salt added. The best thing about this method is that you don’t need any special tools. I think everyone has a spoon in their kitchen!! The two cakes were shot from different angles to make an amazing short video about a new feature for IGTV.

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! Heavy Cream– Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand. You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference. 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!Once you have layered each sponge you need to do a crumb coat by using as little buttercream as possible around the edges to seal in the spare crumbs from the sponges! I then chill the cake for a while to firm it up before adding another layer of buttercream on top. It’s best to use actual measuring spoons. Cutlery teaspoons and tablespoons aren’t actually the correct volume - who knew!? 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.