Birthday Cake with Hot Pink Butter Icing

Name: Birthday Cake with Hot Pink Butter Icing
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 1 kilograms confectioners sugar, sifted; 79 milliliters cornstarch; 6 extra larges eggs, at room temperature; 710 milliliters all-purpose flour; 14 drops pink food coloring (rose petal shade); 1 teaspoon kosher salt; 1 lemon, zested; 10 servings Pink and white candy, for decorating; 9 Tbsps milk; 237 milliliters ounces (about sour cream, at room temperature; 710 milliliters sugar; 340 grams (3 sticks) unsalted butter, at room temperature; 18 Tbsps (2 1/4 sticks) unsalted butter, at room temperature; 2 teaspoons pure vanilla extract; 3 teaspoons pure vanilla extract

Birthday Cake with Hot Pink Butter Icing might be just the dessert you are searching for. One portion of this dish contains about 10g of protein, 63g of fat, and a total of 1585 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up vanillan extract, lemon zest, cornstarch, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Birthday. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Butter and flour a 9-inch cake pan, a 6-inch cake pan, and a 3-inch cake pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Cake Form

To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed.

Ingredients you will need

Lemon Zest

Sour Cream

Vanilla

Butter

Cream

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Proportionately divide the batter between the 3 cake pans. Smooth the tops with a spatula, and bake as follows: the 9-inch pan for 45 minutes, the 6-inch pan for 35 to 40 minutes and the 3-inch pan for 30 minutes, or until a toothpick comes out clean in each cake. Cool in the pans to room temperature.

Ingredients you will need

Corn Starch

Butter

All Purpose Flour

Salt

Equipment you will use

Toothpicks

Oven

Spatula

Blender

Frying Pan

For the frosting, cream the butter in the bowl of an electric mixer fitted with the paddle attachment.

Ingredients you will need

Frosting

Butter

Cream

Equipment you will use

Hand Mixer

Bowl

Add the confectioners' sugar, milk, and vanilla extract.

Ingredients you will need

Powdered Sugar

Vanilla Extract

Milk

Mix on low speed for 1 to 2 minutes, until thickened.

Add the food coloring and turn the mixer off. Using a spatula, fully incorporate the color into the frosting.

Ingredients you will need

Food Color

Frosting

Equipment you will use

Spatula

Blender

Frost each cake separately, saving some frosting for decoration. Chill the cakes before stacking.

Ingredients you will need

Frosting

Place the 9-inch cake on a plate. Center the 6-inch cake on top of the 9-inch cake. Center the 3-inch cake on top of the 6-inch cake.

For the decoration, pipe or spoon the remaining frosting around the base of each cake and around the top edge of the 3-inch cake. Finish decorating with the pieces of candy.

Ingredients you will need

Frosting

Base