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Pretty Pink Layer Cake Recipe

Home > Sydney > Recipes
by Natasha Stewart (subscribe)
Food and words.
Published October 15th 2011
This cake is a sure-fire way to impress guests at your next party, or your child on their special day. Combining two techniques, the rainbow layer cake and ruffle icing, you'll be able to create a cake that is amazing both inside and out.

The Finished Cake

When it comes to making the actual cake it really depends on what type of cake you want to make, and how many people you are going to feed. This recipe uses White Wings Heavenly White Chocolate Mud Cake and a 5 1/2" cake tin for a 5 layer cake. If you need any help adapting the recipe just leave a comment below.

You Will Need:

2 Packets White Wings Heavenly White Chocolate Mud Cake
Food Colouring of Your Choice (This recipe uses pink)
750g Unsalted Butter
1.5kg Icing Sugar
2 tbsp Vanilla Bean Paste
5 1/2 " Cake Tin
Wilton #406 Decorating Tip
Large Piping Bag

Create Gradual Colour Changes

1. Preheat the oven to 180 (160 Fan Forced)
2. Put aside the icing packets for another time, and make the packet cake mix according to directions on the box. Do not put in a cake tin.
3. Split the mixture evenly into 5 bowls (Or 7 if you're making a 'Rainbow Cake').
4. Gradually colour each bowl of mixture, so that each is a different shade of pink. Wilton Icing Colours are recommended. They are added using a toothpick so you can easily range from barely there to bright pink.
5. Line the bottom of your cake tin with baking paper, cut into a circular shape to fit the tin. Then pour your first colour into the tin. Bake the cake for 30mins or until a skewer comes out clean.
6. Repeat with each colour mix.

Arrange Cakes From Lightest to Darkest

It is important to bake your cakes in order of colour, and keep them ordered once they come out. It can be hard to notice the variations in colour once the cakes are baked, so if you want to achieve the look of gradual colour you'll want to keep them in order early.

7. While cakes are cooling, place butter in an electric stand mixer and beat on high until it is paler in colour and smooth.
8. Gradually add in icing sugar, and beat first on slow speed to combine, and then on high for a whipped texture.
9. Add in a splash of milk and vanilla bean paste and then beat until well combined.

Cake Before Icing

10. Once cakes are completely cooled, begin layering cakes, starting from the lightest and finishing with the darkest. Use white icing to sandwich layers together.
11. Add food colouring to icing in the colour you desire, in this case, pink. A lighter colour works better, you can save the vibrant shades for inside.
12. Cover the entire cake with icing, making sure it is smooth and even.

Icing Helps Ruffles to 'Stick'

Covering the cake with icing allows your 'ruffles' to stick. Instead of attempting a description of the best way to make ruffles, watch this tutorial from the Sweet and Saucy Shop:

Using pink colouring makes a perfectly pretty cake, but for another cool effect use rainbow colours for your cake, and a white ruffle icing to hide the surprise within. Both of these techniques can be used in any cake for a spectacular effect.

Cut the Cake Open for the WOW Factor

Serve the cake to your guests, and most of all, enjoy.

If you're looking for more foods to brighten your day why not try these Rainbow Cupcakes, or delectable Cake Pops.
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Why? For a cake that looks as good as it tastes
When: Your next big party
Where: The kitchen
Cost: Under $20
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