Pink velvet watercolour cake recipe

Pink velvet watercolour cake recipe

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Bake a show-stopper with this ombre watercolour cake, with layers of pink velvet cake and sweet buttercream and topped with bright blooms. Your guests will be tickled pink!

The ingredient of Pink velvet watercolour cake recipe

  1. 675g (4 1/2 cups) Lighthouse Biscuit, Pastry & Cake Plain Flour
  2. 1 1/2 tsp bicarbonate of soda
  3. 180g butter, at room temperature, chopped
  4. 645g (3 cups) caster sugar
  5. 375ml (1 1/2 cups) vegetable oil
  6. 6 eggs, at room temperature, separated
  7. 1 1/2 tbsp vanilla extract
  8. 1 1/2 tsp white vinegar
  9. 2 tsp rose pink liquid food colouring
  10. 375ml (1 1/2 cups) buttermilk, at room temperature
  11. 250g pkt cream cheese, at room temperature
  12. 1 quantity Swiss meringue buttercream
  13. Queen Hot Pink Food Colour Gel, to tint
  14. 50g dark chocolate melts
  15. 25ml thickened cream
  16. Fresh flowers, wired, taped, to decorate

The instruction how to make Pink velvet watercolour cake recipe

  1. Preheat oven to 180C/160C fan forced. Line base and side of three 15cm round cake pans with baking paper. Sift flour and bicarb into a bowl.
  2. Use a stand mixer with paddle attachment to beat butter and sugar for 2 minutes or until well combined. Add oil. Beat until combined and smooth. Add half the egg yolks and beat until just combined. Repeat with remaining yolks. Beat in vanilla and vinegar until well combined. Beat in rose pink food colouring. Gradually add flour mixture, alternating with buttermilk. Mix until just combined.
  3. Use electric beaters or a stand mixer with the whisk attachment to whisk egg whites in a bowl until soft peaks form. Use a large metal spoon to fold egg whites into cake mixture until just combined. Divide among prepared pans. Smooth surface.
  4. Bake for 1 hour 15 minutes or until a skewer inserted into the centre of cake comes out clean. Set aside in pans for 10 minutes to cool slightly before turning each cake onto a sheet of plastic wrap. Remove paper from side, leaving paper on base intact. Wrap each warm cake in plastic wrap. (This helps keep cake moist.) Place cakes in the fridge overnight to chill.
  5. Use a serrated bread knife to trim and level the top of each cake. Cut each in half horizontally to make 6 even layers.
  6. Use electric beaters to beat cream cheese in a bowl until smooth and creamy. Add 1 u20442 cup buttercream. Beat until well combined. Beat in another 1 cup buttercream until well combined. Set aside.
  7. Place remaining buttercream in a bowl. Add a little hot pink food colour gel to tint buttercream pale pink. Spoon into a large piping bag. Cut a 1cm-wide opening.
  8. Pipe 1 tbs pink buttercream onto centre of a cake board. Place 1 cake layer, cut-side up, on buttercream and press down gently to secure. Spread top with 1 u20442 cup cream cheese mixture to cover. Repeat layering cakes and cream cheese mixture, finishing with final cake, cut-side down.
  9. If you have a cake turntable, transfer cake board to turntable. (This will help create a more even finish.) Pipe some pink buttercream on top of cake and spread to cover, ensuring itu2019s level. Starting from bottom of cake, pipe a ring of pink buttercream around cake and continue piping rings to cover side all the way up (resembling a bee hive). Run a cake scraper around side, blending rings to create a smooth finish. Use an offset palette knife to scrape excess buttercream off scraper into a bowl and reserve. Repeat scraping the buttercream 2-3 more times or until smooth. Use palette knife to gently push buttercream from the top edge of cake into the centre of cake to neaten edge. Place the cake in the fridge for 1 hour or until very firm.
  10. To create the watercolour effect, add more hot pink food colour gel to the bowl of excess buttercream. Starting from bottom of the cold cake and using the palette knife, spread hot pink buttercream up side, using less pressure as you reach the middle. Run the cake scraper around side to blend. Repeat 1-2 more times or until desired look is achieved. Place the cake in the fridge for 2 hours or until very cold.
  11. Place the chocolate melts and cream in a small microwave-safe bowl. Microwave on High for 20 seconds. Stir to combine. Microwave again on High for 10 seconds then stir. Repeat, if necessary, until smooth. Remove the cake from fridge. (Itu2019s important cake is cold to set the chocolate drip.) Use a teaspoon to gently pour drips of chocolate mixture from top edge of cake. Alternatively, use a disposable piping bag with a 5mm- wide opening for precision. Place in the fridge for 1 hour or until chocolate has completely set. Decorate with flowers.

Nutritions of Pink velvet watercolour cake recipe

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calories: https://schema.org
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