Pink Cake

filed under: White Cakes on July 6, 2011
5 from 14 votes
Lemon Frosting Hydrangea
The Perfect Crusting Buttercream
Prep Time
5 mins
Total Time
5 mins
 

The Perfect Crusting Buttercream is the perfect frosting that goes on your cakes easily and sets which makes it perfect for a solid base as well as decorating into shapes that will keep their form.

Course: Dessert
Cuisine: American
Keyword: buttercream
Servings: 12
Author: Amanda Rettke--iambaker.net
Ingredients
  • cups (2 pounds or 937g) confectioners' sugar
  • 1 cup shortening, or ½ cup room temperature butter and ½ cup shortening (See alternate method of making buttercream if using butter and shortening.)
  • 2 teaspoons vanilla extract, use clear if want white frosting
  • ½-¾ cup whole milk, as needed for desired consistency
  • 1 pinch kosher salt
Instructions
  1. In the bowl of a stand mixer with the paddle attachment, cream shortening and vanilla (2-4 minutes).

  2. Add in the confectioners' sugar, one cup at a time. If you find your mixer struggling, slowly add in milk. Use more milk for a creamy consistency; use less milk for a stiff consistency. Finally, add salt.

Alternate Method (Using ½ cup butter and ½ cup shortening)
  1. Place room temperature butter and shortening in the bowl of a stand mixer. Put the entire 2-pound bag (7½ cups) of confectioners' sugar on top. Then, add vanilla, ½ cup milk, and salt.

  2. Turn the mixer on low and mix until all ingredients are incorporated. Turn the mixer up to medium-high and mix for 2-4 minutes. Add more milk, if needed, to reach desired consistency.

I decorated this cake in six minutes last night.

IMG_3897.hazeypinkcake

Seriously.  It took maybe six minutes to cover the whole cake.

I did that because I wanted to show you the tutorial that I promised on how to make this delish Chocolate Hazelnut cake.

So now YOU can decorate a cake in six minutes.

IMG_8282.stamp

They sure look alike huh? LOL

I did use the same technique, just a different sized decorators tip!

IMG_3892.hazeypinkcake

This is a 9PT tip.

And this…

IMG_4002.pinkcake

is a 2A tip!

IMG_3957.tutorialpics

1. Apply gentle pressure to bag and place some frosting on your cake.

2. Make a ‘dot’ with your tip.

3. Using the pressure of the tip, push down and away.  (Like you are moving the tip away from the dot, but taking a bit of the frosting with you.)

Repeat this over the entire cake and you are all done!

IMG_4015.pinkcake

It’s a quick process and has a big impact.

IMG_3964.hazeypinkcake

Pretty, pink, silly, different, unique, and fun enough to delight any recipient!

Let me know if you try it!

Add in some pink or red food color as needed.

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Comments

  • mandy says:

    Your tutorial makes this looks so easy, I may actually try it! Thanks!

  • grace says:

    i do love a quick fix. 🙂
    tell me, dear amanda, any great ideas for a baby shower cake?

    • LISA MULCAHEY says:

      take large marshmellow and use smallest star tip and cover the 2 large marshemellows to make a baby boot

  • cloudberry says:

    This is completely beautiful!

  • Miss Tori says:

    I too made this and had a heck of a time with the “seam” on back. What do you recommend for getting that seamless look?
    Thanks for the great cake-spirations! 😀