PINK LEMONADE CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish.
- Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine.
- Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs.
- While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
- With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
- Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting.
- For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners' sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired.
- Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired.
PRETTY PRINCESS CAKE
Pull out all the stops with this sensational celebration cake, a princess doll enrobed in pretty pink and white icing - perfect for a special birthday party
Provided by Good Food team
Categories Dessert
Time 3h50m
Number Of Ingredients 18
Steps:
- Heat the oven to 160C/140C fan/gas 3. Grease and line a deep 15cm round cake tin, making sure the lining is higher than the top of the tin. Grease and base line a 1 litre ovenproof glass pudding basin.
- Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.
- Mix the flours; then, using a large metal spoon, fold them into the batter, and spoon into the prepared tin and bowl. The mixture will come almost to the top. Place the bowl and cake tin on a baking tray. Cook in the oven for about 1 hour 40 to 1hour 50 mins. Allow the cakes to cool completely.
- To make the butter icing, put the butter into a bowl and beat well until softened. Gradually beat in the icing sugar. Trim the tops of the cakes level. Slice the pudding basin cake in three and the 15cm cake in half. Using a 5cm round cutter, stamp out the centre of each piece of cake.
- Place one half of the 15cm cake on a cake board. Spread with a little butter icing and place the other half on top. Spread a little icing on this layer and top with the widest layer of the basin cake. Repeat with the other layers. Spread the remaining butter icing all over the assembled cake.
- Take 250g white fondant icing and roll out into a long strip about 7cm wide. Press the edge gently with a teaspoon to give a frilled effect or use a ball tool. Attach to the base of the cake, pushing gently onto the icing.
- Roll out the pink icing to a large circle about 36cm in diameter. Cut a hole from the centre using the 5cm cutter. Cut away just under an eighth section of the icing. Drape the icing over the cake, making the join at the back. At even intervals push up the pink fondant to create a swagged look.
- Spray the cake lightly with the edible lustre. Take the doll and wrap the legs in plastic film. Place the doll in the cake. The top of the cake should come to hip not waist level. Using the trimmings, roll out an oblong of pink icing and wrap around the body of the doll to make the bodice. Smooth the bottom of the bodice onto the top of the skirt.
- Roll out some white fondant and cut out a 9cm circle using a fluted or flower cutter. Cut a small circle from the centre of this and then split one side and place around the waist of the doll, cutting away any excess. Use the remaining white icing to make a large bow and place at the back of the dolls waist.
- Make up the royal icing according to pack instructions. Using a piping bag fitted with a small plain nozzle (or use a strong plastic bag and cut off the tip), pipe around the edge of the pink skirt. Attach a rose to the top of each swag. Pipe three lines of dots just above the roses going up the dress.
- Pipe across the top of the bodice and half way down the front. Using the icing attach a sugar butterfly to the top of the bodice and one large sugar rose at the waist.
Nutrition Facts : Calories 662 calories, Fat 27.7 grams fat, SaturatedFat 16.6 grams saturated fat, Carbohydrate 99.6 grams carbohydrates, Sugar 79.8 grams sugar, Fiber 1.1 grams fiber, Protein 6.1 grams protein, Sodium 0.3 milligram of sodium
THE APPLE LADY'S APPLE CAKE (GATEAU AUX POMMES DE LA REINE DES POMMES)
Steps:
- Preheat the oven to 400 degrees F.
- Butter a 9-inch springform pan and set it aside.
- In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
- Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.
- Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
- Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
- Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.
PINK LADY SQUARES
This is another of our family favorites that makes for an excellent addition to the serving tray. Looks very appealing on the holiday platter and great for special occasions. I often substitute the graham crumbs with crushed Nillas. Just as good untinted - but as my mom reminds me " always make the icing using the juice from a real lemon" - realemon will work but she's right ... that lemon juice makes for awesome!
Provided by Gerry
Categories Dessert
Time 50m
Yield 16-18 serving(s)
Number Of Ingredients 11
Steps:
- BASE: In large bowl mix graham wafer crumbs, butter and flour and press into a greased 9x9 inch pan.
- Bake at 275 degrees five minutes, take out of oven and cool.
- TOPPING: Mix the Eaglebrand condensed milk, coconut and pecans and spread over base.
- Bake at 325 for 20 to 25 minute (ovens may vary) being careful not to over bake.
- Cool and ice with Lemon Icing.
- Lemon Icing: In medium bowl beat together the butter, cream and lemon juice.
- Add in the icing sugar, adding more if needed for desired consistency and add just a small amount of food coloring to make for pale pink.
Nutrition Facts : Calories 462.6, Fat 24.3, SaturatedFat 15.2, Cholesterol 44.2, Sodium 205.4, Carbohydrate 57.4, Fiber 2.4, Sugar 49.9, Protein 7
PINK LADY COCKTAIL
Serve this fun 'pink lady' gin cocktail to someone special, it's perfect for Valentine's Day. Make your own grenadine-style syrup for the wow factor
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
Steps:
- Put two coupe or cocktail glasses in the fridge to chill. Pour the gin and grenadine into a cocktail shaker, then fill with ice. Shake until the outside of the shaker feels ice-cold. Strain the mixture into a jug, discarding the ice.
- Tip the egg white into the shaker and pour in the gin mixture. Shake well until the egg white is frothy - you can also do this in a food processor or using a hand blender, if you like. Pour the cocktail into the prepared glasses. Skewer the cherries onto cocktail sticks, if using, then use to garnish the glasses along with the pared lemon zest, if you like.
Nutrition Facts : Calories 175 calories, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
More about "pink lady cake food"
PINK LADY CAKE – SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 7 mins
PINK LADY CAKE | MRFOOD.COM
From mrfood.com
4/5 (14)Estimated Reading Time 40 secsCategory Cakes
PINK LEMONADE LAYER CAKE | PAULA DEEN
From pauladeen.com
39 PRETTY IN PINK RECIPE IDEAS | FOOD BLOGGERS OF CANADA
From foodbloggersofcanada.com
PINK LADY CAKE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
PINK FOOD RECIPES FOR BREAST CANCER AWARENESS
From food.com
PINK VELVET CAKE | THE RECIPE CRITIC
From therecipecritic.com
PINK LAYER CAKE RECIPE | CHELSEA SUGAR
From chelsea.co.nz
17 HOT PINK RECIPES FROM THE KITCHN | KITCHN
From thekitchn.com
PINK PEARL LADY CAKE RECIPE - THE FINER COOKIE
From thefinercookie.com
BEST PINK CHAMPAGNE CAKE RECIPE - HOW TO MAKE A PINK CAKE
From food52.com
PINK LADY CAKE RECIPE | CHELSEA SUGAR
From chelsea.co.nz
PINK LADY CAKE – EEZY RECIPES
From eezyrecipes.com
PINK LADY® VS. CRIPPS: WHY PINK LADY® IS BETTER - THE PRODUCE …
From theproducemoms.com
15 PRETTY PINK FOODS FROM SWEET TO SAVORY - INSANELY GOOD
From insanelygoodrecipes.com
POLKA-DOTTED PINK LADY CAKE - BITES OUT OF LIFE
From bitesoutoflife.com
PINK LADY CUPCAKES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
PINK LADY CAKE RECIPE | MARCH 9, 2023 | RECIPE SELF
From recipeself.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love