Pink Velvet Cake
My daughter’s birthday was fast approaching and I was getting confused on which cake to bake! I wanted to make a candy cake. But wasn’t getting the right kind of candy that I wanted. Then I thought why not make some homemade lollipops, as they look “Oh so cute!”. I googled up the recipe and it seemed doable. Then came the cake. I always make chocolate cake, but this time I wanted to make a cake that Vibhaa would love! And for sure that would be a pink one.
That’s how I came across this cake when I Googled “Pink Cake”. The number of ingredients may look intimidating but it’s not a difficult cake to make. And the recipe was perfect for me as it yielded three cakes and what I had in mind was the same. The recipe I used was of Sugar Geek Show. Her video and measurements are so perfect! Something I would like to insist here is to use the cake goop as it’s really a saviour! The cakes came out of the pan so well and in no time. I’ll put down some tips that I learnt while baking this cake, as it maybe of use to you!
Tips
1. If making 3 cakes like me, measure and divide the cake batter equally. That would ensure you get 3 equal sized cakes.
2. After baking them, cool them well and refrigerate them for a day before scrapping the sides.
3. Since its a pink cake the colour will be more pronounced if you trim off the sides well. Or else when you cut into the cake the brown edges would be visible.
4. Use only egg whites as mentioned in the recipe. If you add egg yolks you will end up with an orange cake!
5. Use unsalted white butter as that would give the cake a very light pink shade. I, unfortunately didn’t have unsalted butter and thus the cake doesn’t have the pure pink shade.
6. Always chill the cake well before trimming and frosting as it will be firm and hence manageable.
Now that the cake was decided, I wondered how to decorate it. We always stick to buttercream or ganache. Since white chocolate ganache has a mind of it’s own I decided to go for buttercream. Made some mini macarons to keep on top of the cake. I loved making the lollipops and have made a video of the same, so will be making a separate post on it. Was really content with way they turned out for a first attempt. We will definitely be making more of the lollipops for sure!
After her birthday celebration, Vibhaa and I were lying on the bed and talking random stuff. I asked her “What did you like the most about your birthday?”. And she says, “Though I loved my presents, I really loved the cake Amma!” And that my friends is all that a mother needs!
Pink Velvet Cake
Equipment
- 6"x 2" round cake tin
Ingredients
- 370 grams Cake flour
- 340 grams Granulated sugar
- 1 tsp Salt
- 1 tbsp Baking powder
- ½ tsp Baking soda
- 142 grams Egg whites room temperature
- 113 grams Vegetable oil
- 284 grams Buttermilk
- 170 grams Unsalted butter softened
- 2 tsp Vanilla essence
- 2 drops Electric pink gel food colour
Cake Goop
- 200 grams Vegetable shortening or margarine
- 213 grams Vegetable oil
- 142 grams All-purpose flour
Instructions
- Heat the oven to 175°C.
- Prepare three 6"x2" cake pans with cake goop or another preferred pan spray.
- Combine 1/2 cup of the milk and the oil together and set aside.
- Combine the remaining milk, egg whites, pink food coloring and vanilla together, whisk to break up the eggs and set aside.
- Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and slowly increase the speed of your whisk and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.
- Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
- IMMEDIATELY TAP PAN FIRMLY on counter-top once to release the steam from the cake. This stops the cake from shrinking.
- Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully.
Cake Goop
- Place all ingredients in a mixer and combine until white and homogenous. Store in a covered container at room temperature or you can refrigerate it. Apply a thin coat to your cake pans before baking for a flawless release every time.
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