Pink Cake

filed under: White Cakes on July 6, 2011
5 from 12 votes
Lemon Frosting Hydrangea
The Perfect Crusting Buttercream
Prep Time
5 mins
Total Time
5 mins

The Perfect Crusting Buttercream

Course: Dessert
Cuisine: American
Keyword: buttercream
Servings: 12
Author: Amanda Rettke
  • 2 pounds confectioners sugar
  • 1 cup shortening, check alternate method for butter
  • 2 tsp. vanilla extract, use clear if want white frosting
  • 1/2 - 3/4 cup whole milk
  • pinch salt
  1. Cream shortening and vanilla in mixer for 2-4 minutes. Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.

Alternate Method:
  1. Use 1/2 cup butter and 1/2 cup shortening. Place room temp. butter and shortening in mixer. Put entire bag of powder sugar on top, then add vanilla and 1/2 cup milk. Turn mixer on low and mix until all ingredients are incorporated. Turn mixer up to med-high and mix for 2-4 minutes. Can add more milk to reach desired consistency.

I decorated this cake in six minutes last night.


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.


They sure look alike huh? LOL

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


This is a 9PT tip.

And this…


is a 2A tip!


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!


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


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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  • Lucy Lean says:

    So pretty – as always – you are an inspiration – still dreaming about your 4th July cake which was GENIUS!

  • Kelly Mcclure says:

    I thought to myself this morning i hadnt had an email from Amanda.. and walla! I just got it.
    Puuuuuuurrrreeeection again. Loving it! Keep them coming!

  • Kelly Mcclure says:

    Please insert an F into the purrrrrfection!

  • Jen stanicki says:

    So I just recently made your buttercream recipe that was from another baker. (Magnolia) for my daughters 6th birthday cake. I was very excited bc I wasnt using store bought or my everyday cream cheese. Turns out, the frosting melted all down the cake during the middle of the frosting. So her pretty violet ruffle cake looked more like the purple people eater melted in a fire… Ehh sorry! But any way can you please give some great directions in this frosting or any other frosting besides cream chesse or store bought. I think my baby deserves a make up cake! Thank you

  • Lynne @ 365 Days of Baking says:

    6 minutes??!! I would LOVE to see you in action!!
    I can do a lot in 6 minutes, but frost a cake? Um, I’ll have to work on that and get back to you. 😉

  • bridget {bake at 350} says:

    Six minutes? Please come to Texas and teach me how to make a pretty cake? I don’t even care if it takes an HOUR!!!

  • Jen @ My Kitchen Addiction says:

    So pretty! I just love the way this cake looks. I’m hungry for some cake for breakfast now, too. 🙂

  • Christy D says:

    Looks great; thanks for sharing the how to!! The top view of the cake looks like the cake is covered in pink marshmallows 😉

  • Roxana says:

    Imagine this technique alternating between several colors… sure it would take more than six minutes, but who cares!

  • says:

    Amazing the difference the size of the piping tip can make! Both cakes are beautiful and I bet both are equally delicious!

  • A tablespoon of Liz says:

    This looks so pretty! I love how you frosted this and I love the color. I’ll definatly have to try this out on my next cake. So often I get stressed out trying to make a cake perfectly smooth, but that won’t happen decorating it like this. Thanks for the tutorial!

  • Kocinera says:

    What a cute design! I’ve just been getting into some basic cake decorating, so it’s always great to learn about an easy, impressive technique like this. I definitely want to try this one out!

  • Jennie says:

    Hi Amanda,
    I know it’s been a long time since I’ve commented. I’m interested in try your frosting. Do you have the recipe on-line? By the way, the cake looks beautiful!

  • Carrie says:

    LOVE it! And I love the idea above of doing alternating colors. Rainbow!? Sounds awesome!

  • Sherri D. says:

    Gorgeous…love the effect and the instructions, but thinking it might still take me 6 hours! LOL!

  • Kelly says:

    OMG! I literally JUST did a cake like this last night. Same shade of pink and everything! I used a slightly different technique that took a little longer (blob then spread with offset spatula). Check it out:
    (Excuse my blog-in-the-making. I’m still learning my way around wordpress before deciding on a name, promoting, writing regularly, etc. Haha!)
    Also, any tips for how to finish the final column? I couldn’t get the last one to look like it was under the first column, if that makes sense.

  • Ken⏐hungry rabbit says:

    You make everything look so effortless and I’m definitely going to give this a try.Thanks for the ‘tip’

  • Hilda says:

    One of these days I´ll try to do something similar… by the way I only dream about it.
    Congratulations “master”.

  • whitneyjay says:

    I am in aww of everything you do. I’ve been looking at your blog for a year now and I love every single post. You’ve got skillzzz

  • Kathy says:

    What, pray tell, do you do with all the cakes you bake?

  • Kelly says:

    Hi Amanda! First I love your blogs! Second, I have a request. I do not aspire to be a great baker and therefore do not wish to invest a whole lot of cash in supplies. I’m just a girl who likes to make toothsome cakes for my husband’s birthdays that hopefully won’t crack down the middle. Could you give a girl like me some helpful tips (bearing in mind I don’t do this often and lack many supplies)? Something along the lines of “I always make sure to have a wet rag handy” or “if you don’t have a rotating cake stand try…” or, “if you’re going to get one tool get …” or maybe even “if you can afford to invest $10 get …., $20 get…” okay, so that’s actually a lot but I would appreciate it!

  • Dmarie says:

    wow, so pretty…can it really be as easy as all that?! thanks for sharing & look forward to jumping to your tutorial!

  • Claire says:

    So clever! I too thought they were all marshmallows!

  • Small Indulgences says:

    this is fabulous! i’m going to try it on a birthday cake for this weekend!

  • Jenna says:

    You never cease to amaze me!!! : )

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