Blissful Pink Party Cake

This one is adapted from a Sandra Lee Semi-Homemade recipe in First magazine.  I changed it a bit to suit the ingredients I had on hand. Make it for someone you love who has a sweet tooth.

 

Blissful Pink Party Cake

(Makes 10 servings)

 

· 1 package (18.25 ounce) strawberry cake mix, I used Betty Crocker

· 1 (11.3 ounce) can of strawberry nectar

· 1/3 cup vegetable oil

· 3 eggs

· 1 teaspoon almond extract

· 2 drops red food coloring

· Nonstick cooking spray

· 4 ounces  white chocolate bark, chopped

· 1 ½ cans (12 ounces) each white frosting

· 2 ounces white chocolate bark, chopped

· 1 drop red food coloring

 

1. Heat oven to 350 degrees. In a bowl of electric mixer on low speed, beat strawberry cake mix, strawberry nectar, vegetable oil, eggs, almond extract and red food coloring 30 seconds.  Scrape down sides of bowl.  Increase speed to medium and beat 2 minutes more. 

2. Divide batter evenly between two 8” round cake pans coated with nonstick cooking spray.  Bake 28-32 minutes or until cake tester comes out completely clean.  Let cakes cool in pans on wire racks 10 minutes.  Remove cakes from pans; let cool completely.

3. To make pink candy topping: Remove bark from 1 section of container, using kitchen shears carefully clip the section from the container, coat lightly with cooking spray and set aside. Place 2 ounces of chopped white bark in microwave safe glass dish or coffee cup.  Heat for 30 seconds, stir.  Continue to heat in 10 second intervals stirring after each heating until smooth.  Stir in 1 drop of red food coloring.  Put back into section you clipped earlier and coated with cooking spray.  Set aside to cool.

4. To make frosting: Place chopped white chocolate bark in a small microwave safe bowl or coffee cup.  Microwave following directions for step number 3. Place white frosting in a medium size bowl and beat on medium speed until smooth add white bark and beat until thoroughly combined and smooth. 

5. Place 1 cake layer on a serving plate and top with some frosting.  Top with remaining cake layer. Coat entire cake with remaining frosting.

6. Remove completely cooled pink bark from container sections, using a vegetable peeler shave bark making pink topping on top of cake.

 

HINTS:

· Use a wooden skewer instead of a toothpick to test cakes for doneness. No more burning your arm or hands on the hot racks.

· If you don’t want to make pink bark you can substitute any topping you wish.  Pink decorator sugar, candy hearts, or even strawberries would all be a great substitution.

 

Comments

[online writing jobs]

thank you for this nice recipe. I am so glad to learned. :)