Bake a Pink Princess Cake!

Leer en español

From: The Pink Princess Cookbook ($14.95, Gibbs Smith). Buy it here!

Makes one round two-layer cake

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 teaspoons vanilla
Pink gel food dye
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon of salt

For Frosting:
1/4 cup butter, softened
4 cups powdered sugar
2 tablespoons milk (more if frosting is too stiff)
1 teaspoon vanilla
Pink gel food dye
Confetti sprinkles

Let’s Get Cooking!

1. Preheat oven to 350 degrees.
2. In a medium-size bowl, cream together butter and sugar with an electric mixer. Beat in eggs, one at a time. Then stir in vanilla.
3. Stir a small amount of pink food dye into the milk and set aside. In another bowl, combine flour, baking powder, and salt. Add to batter alternately with colored milk. Beat until smooth and creamy, about 1 minute.
4. Pour batter into 1 (8-inch) round cake pan and 1 (6-inch) round cake pan, each sprayed generously with nonstick cooking spray and lined with circles of waxed paper or parchment paper.
5. Bake 30 to 35 minutes. The smaller cake may be done a few minutes before the bigger cake. Cakes should be golden brown. When touched lightly, it should not leave a fingerprint.
6. Cool in pans 10 to 15 minutes, then carefully remove by placing a plate or a rack over each cake pan and inverting the cake onto the plate or rack. Cool another 10 to 15 minutes before frosting.
7. When cakes are cool, center smaller cake on top of larger one.

To make frosting:

1. Beat butter in a large bowl with an electric mixer. Slowly add powdered sugar, 1/2 cup at a time, alternately with milk. Add vanilla.
2. Stir in a tiny bit of pink gel food coloring. Add extra milk, 1 tablespoon at a time, if necessary.
3. Frost and decorate with sprinkles.

!Que aproveche!

Leer en español