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.
PINK ALMOND PARTY CAKE
Party time! Make a pretty pink cake with a kiss of almond flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of two 9- or 8-inch round cake pans with baking spray with flour. In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake and cool as directed on box for 9- or 8-inch rounds.
- Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint light pink.
- Line 6-oz custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)
- In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
- Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
- Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around outside edge of block of coating. Place curls on top of cake. Store loosely covered.
Nutrition Facts : Calories 540, Carbohydrate 77 g, Cholesterol 25 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 61 g, TransFat 1 g
PINK PARTY CAKE
Make and share this Pink Party Cake recipe from Food.com.
Provided by Kym in Ohio
Categories Breads
Time 55m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredents, except pineapple juice.
- Bake in a 10x14 greased pan at 350 degrees for 45 minutes.
- While cake is still hot, prick with fork, pour pineapple juice over the cake.
- Mix pie filling and cool whip together and spread over the cool cake.
- Refrigerate.
Nutrition Facts : Calories 544.7, Fat 31.2, SaturatedFat 11.9, Cholesterol 60.4, Sodium 360.5, Carbohydrate 60.8, Fiber 2.8, Sugar 32.9, Protein 8.4
PINK ALMOND PARTY CAKE
Featured in an email from Betty Crocker this morning: "Party time! Make a pretty pink cake with a kiss of almond flavor."
Provided by senseicheryl
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (9- or 8-inch) round cake pans with baking spray with flour. In large bowl, beat cake ingredients, including 2 teaspoons almond extract and 6 drops food color, as directed on box. Pour into pans.
- Bake as directed on box for 9- or 8-inch rounds pans or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint it light pink.
- Line 6-ounce custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.).
- In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
- Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
- Remove coating from bowl; peel off foil. With vegetable peeler, make urls by pulling peeler around the outside edge of block of coating. Place curls on top of cake.
Nutrition Facts : Calories 509.9, Fat 22.5, SaturatedFat 7.9, Cholesterol 21.1, Sodium 361.4, Carbohydrate 75.3, Sugar 58.3, Protein 2.8
BIRTHDAY CAKE WITH HOT PINK BUTTER ICING
Steps:
- Preheat the oven to 350 degrees F.
- Butter and flour a 9-inch cake pan, a 6-inch cake pan, and a 3-inch cake pan.
- 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. 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.
- For the frosting, cream the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the confectioners' sugar, milk, and vanilla extract. 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.
- Frost each cake separately, saving some frosting for decoration. Chill the cakes before stacking.
- 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.
PINK LEMONADE PARTY CAKE
Make and share this Pink Lemonade Party Cake recipe from Food.com.
Provided by Pineapple
Categories Dessert
Time 45m
Yield 16-20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 and place rack in the center of oven.
- Mist a 13" x 9" metal baking pan. Dust with flour and shake out excess.
- Place the cakemix, water, oil and eggs in large mixing bowl. Blend with mixer on low speed until ingredients are incorporated (30 seconds). Scrape the sides of bowl and increase speed to medium and blend for 2 minutes or until the batter lightens.
- Pour the batter into the pan, smooth the top and place pan in oven.
- Bake the cake until the center springs back when lightly pressed with your finger, about 30-35 minutes.
- Remove cake from oven and let rest for 15 minutes.
- For the glaze, combine the lemonade concentrate and confectioners sugar until smooth. Poke a long-tined fork into top of the warm cake every 1/2", wiping the fork occasionally to remove crumbs. Drizzle the glaze over the top of the cake.
- Cover the pan with plastic wrap and place it in the refrigerator to chill for 2 hours. Remove pan from frig, spread the whipped cream over the top and slice and serve.
- Delicious served with fresh strawberries!
Nutrition Facts : Calories 254.1, Fat 10.9, SaturatedFat 2.5, Cholesterol 46, Sodium 236.2, Carbohydrate 36.9, Fiber 0.4, Sugar 20.2, Protein 2.9
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25 PINK DESSERTS ALMOST TOO PRETTY TO EAT - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jun 18, 2021Category Desserts, Recipe Roundup
- Flamingo Blondie Bars. Blondie bars are a crowd-pleaser. They have a soft but filling texture and precisely the right amount of sweetness to delight your tongue but not make you feel sugar sick after eating them.
- Pink Chocolate Chip Shortbread Cookies. Shortbread cookies are soft, sweet, and spectacularly buttery. Adding a few chocolate chips to them pushes them up to a whole new level.
- Cottage Cheese Jello Salad. I’ve never been a huge fan of Jello, but there’s something about adding crushed pineapple, whipped cream, and cream cheese to it that makes it unbelievably good.
- Pink Hot Chocolate. I never even considered making colored hot chocolate until a few years ago. Now, it’s one of my favorite dessert drinks during the fall and winter months.
- Strawberry Shortcake Cookies. You can make these strawberry shortcake cookies with or without a yummy cream cheese filling. They taste great with the filling, but I prefer a lighter, less heavy cookie, so I usually opt for making them without it.
- Heaven on Earth Cake. If you enjoy desserts that are cool, fruity, and so light and fluffy you feel like you’re eating clouds, you’ll love Heaven on Earth cake.
- Strawberry Ice Cream. Homemade strawberry ice cream with real strawberry chunks is one dessert that almost everyone loves, and it’s as pink as pink can be.
- Pink Lemonade Cupcakes. These are some of the prettiest cupcakes you’ll ever make. All that typical cupcake sweetness is combined with the sour, zesty notes from the lemons is 100% yummy.
- Strawberry Popsicles. Looking for a cold, fruity summer treat? These spectacular strawberry popsicles take only 10 minutes of prep! Best of all, they’re made purely of strawberries – no added sugars or sweeteners – so they’re a relatively healthy treat.
- Raspberry Sugar Cookies. I love, love, love these gorgeous raspberry sugar cookies. They taste so good (of course, sugar cookies always taste good!) and are fun and easy to make.
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