#pink cake recipe

[simmeringstarfruit]

Strawberry Pink Cake

A scrumptious strawberry pink cake! Inspired by the pink cake from Stardew Valley, this decadent 3 tier strawberry sponge cake is stuffed with coconut whipped cream and fruit, coated in a lush strawberry buttercream and topped with more fresh strawberries. The perfect dessert for summer or a romantic evening.

[foodshowxyz]

Double strawberry cream cheesecake cupcakes

[fullcravings]

Chocolate Raspberry Cake

[etherealarte]

[royal-food]

Pink Velvet Cake

[everybody-loves-to-eat]

birthday cake macarons

[selinaeliott]

carrot cake cheesecake

[toyastales]

Pink Dragon Fruit Layer Cake

[vegan-nom-noms]

Vegan Chocolate Strawberry Cake

[daily-deliciousness]

Pink velvet swiss roll

[artemesianerdmom]

I made the Pink Cake from The Official Stardew Valley Cookbook!

This cake was an experience to make. I’m not a stranger to baking cakes and making frosting from scratch, but this recipe threw me several curves that I didn’t expect. It had three parts: the cake, the frosting, and the jam filling. I followed the recipe exactly (even going as far as finding farm fresh duck eggs!) and I wanted to share my thoughts on the finished product.

The cake itself is super spongey and has a nice crumb to it. I think this is likely due to the duck eggs, but also to the reaction of the acidic buttermilk with the basic baking soda. It was also a little on the dry side, but that was probably my fault as I left it in the oven for a bit because I was sort of terrified of the unpasteurized eggs and wanted to be sure it was cooked all the way through!

I have always wondered what this cake would taste like because the in-game recipe calls for melon. The jam filling between the layers is where the melon factors in: watermelon, to be precise. I think if I made the jam again I would cut back on the lemon zest because the lemon largely overpowered the watermelon and strawberry flavors.

The iconic frosting gets its pink color from ground up dehydrated strawberries. I thought that this would give it a nice strawberry flavor, but I could barely taste the strawberry when I sampled the frosting on its own. The frosting is very creamy and has a lovely texture, though! If I make this frosting again, which I definitely plan to for some of my other favorite cake recipes, I might add a couple drops of strawberry extract to enhance the flavor a bit.

All in all, the different components of this cake come together quite nicely. It was not overly sweet, much to my surprise, but it was very fruity. The jam in the middle ended up being my favorite part, even despite the overpowering lemon. I also wasn’t wishing for more strawberry flavor in the frosting once it was on the cake because there was so much else going on in terms of complex flavors.

This recipe was good overall, and I can honestly say that I’ve never tasted anything quite like it. That said, I don’t think I would go to the trouble of following the recipe exactly again unless my kids ask me to someday down the line. Which, at that point, I might as well shape the cake into a duck and decorate its head with popcorn because there were moments when this recipe almost broke me.

A couple of notes for anyone who might be thinking of making a Pink Cake of their own:

-2 duck eggs = 3 chicken eggs

-buttermilk: you can buy it at the store pre-made, or just add 1 tablespoon of white vinegar per 1 cup of milk and let it sit for at least 10 minutes

-make sure your butter and cream cheese are at room temperature, not melted! Just put them out on the counter a few hours before you start baking

Update:

Despite what I said earlier, I actually did make this recipe again. I had to use up my last couple of duck eggs somehow! I made a few tweaks, though, and I wanted to share them here!

Jam: I didn’t even add half of the listed amount of lemon zest this time. I recommend this 100%, as now I can actually taste the watermelon and strawberry instead of just the lemon!

Cake: I made cupcakes instead of a full sized cake this time!

This recipe made 24 standard sized cupcakes. I baked them for 21 minutes (starting at 18 and then adding a minute before checking with a toothpick each time).

[sixtyroses]

Funfetti Cake! ♡ -> Recipe 💭

[foodshowxyz]

Enchanted Winter Berry Cake

Ingredients:

For the Purple Sponge Cake:

4 large eggs

250 grams of granulated sugar

250 grams of all-purpose flour

1 teaspoon of baking powder

120 ml of whole milk

120 ml of vegetable oil

1 teaspoon of vanilla extract

Purple food coloring (gel works best)

For the Italian Meringue:

4 large egg whites

250 grams of granulated sugar

60 ml of water

A pinch of cream of tartar

For the Whipped Cream Frosting:

600 ml of heavy cream

2 tablespoons of powdered sugar

1 teaspoon of vanilla extract

Pink food coloring

For the Decoration:

Edible pearls and glitter

Sugared berries (cranberries, blueberries, raspberries)

Candied lemon peel, finely chopped

Edible gold stars

Instructions:

1. Bake the Purple Sponge Cake:

Preheat your oven to 175°C (350°F). Grease and line three 18 cm (7-inch) cake pans.

In a bowl, beat eggs and sugar until fluffy and light in color.

Sift together flour and baking powder. Gradually add to the egg mixture.

Mix milk, oil, vanilla extract, and purple food coloring in a separate bowl. Then fold into the batter until uniform.

Divide the batter evenly between the pans and bake for about 25 minutes or until a toothpick comes out clean.

Let the cakes cool completely after baking.

2. Prepare the Italian Meringue:

Place sugar and water in a saucepan over medium heat, stirring until the sugar dissolves.

Once the sugar syrup reaches 115°C (239°F), start whipping the egg whites with the cream of tartar until soft peaks form.

When the syrup reaches 121°C (250°F), slowly pour it into the egg whites while continuing to whip until glossy and cool.

3. Make the Whipped Cream Frosting:

Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Take a portion of the whipped cream and mix with pink food coloring for the colored layers.

4. Assemble the Cake:

Trim the tops of the cakes to level them if needed. Place one layer on a cake stand.

Spread pink whipped cream on the first layer, then add the second layer and repeat.

Frost the outside of the cake with the white whipped cream, smoothing it out.

5. Decorate the Cake:

Pipe Italian meringue on top in tall swirls to create a dramatic effect.

Decorate with sugared berries, edible pearls, and glitter.

Add bits of candied lemon peel around the edges for a zesty touch and place gold stars sporadically for a magical finish.

6. Serve:

Chill the cake for at least 1 hour to set the frosting and meringue before serving.

Slice with a hot knife to get clean cuts and serve this enchanting dessert.

[fullcravings]

Fresh Strawberry Pound Cake Recipe

[nihonnojihifukainomajonoseiiki]

I made a blush pink cake with roses and pearls to honor Aphrodite.

This cake’s delicate rose scent, pearl decorations, and blush tones are perfect for honoring Aphrodite, while embodying both elegance and allure.

Ingredients

For the cake (makes 2 tiers):

3 cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 ½ cups unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 tbsp rosewater (for a floral scent)

1 ¼ cups milk

Pink food coloring (for a blush pink hue)

For the filling:

1 cup rose petal jam (a delicate and romantic touch to honor Aphrodite)

½ cup whipped cream (light and airy texture)

For the buttercream frosting:

1 ½ cups unsalted butter, softened

5 cups powdered sugar, sifted

3 tbsp heavy cream

1 tbsp rosewater (adds a delicate floral touch, enhancing the cake's theme)

1 tsp vanilla extract

A few drops of pink food coloring

For decoration:

Pearl sprinkles (to represent the ocean’s pearls, a nod to Aphrodite's birth from the sea)

Fresh blush pink roses(ensure they’re organic and pesticide-free for a safe and edible garnish)

Edible gold dust (for dusting on the roses and adding a divine touch)

Instructions

Prepare the cake layers:

Preheat your oven to 350°F (175°C.) Grease and flour two cake pans (one larger, one smaller for the two tiers.)

In a medium bowl, whisk together flour, baking powder, and salt.

In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Mix in vanilla extract and rosewater.

Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the dry ingredients. Add a few drops of pink food coloring to achieve a blush pink color.

Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let cakes cool in the pans for 10 minutes, then turn them onto wire racks to cool completely.

2. Prepare the filling:

Once the cakes are cooled, spread a layer of rose petal jam on the bottom cake layer.

Spread whipped cream over the jam layer for added creaminess.

Place the second cake layer on top.

3. Make the buttercream frosting:

Beat the butter until creamy. Gradually add powdered sugar, beating well after each addition.

Add heavy cream, rosewater, and vanilla extract, beating until smooth and fluffy. Adjust consistency with more powdered sugar or cream as needed.

Add a few drops of pink food coloring to create a matching blush shade.

4. Assemble the cake:

Level the cakes as needed. Place the larger cake on a cake board or stand and frost the top. Stack the smaller cake on top and apply a thin layer of frosting around both tiers (crumb coat.) Chill for 15 minutes to set.

Apply a final, smooth layer of frosting on both tiers.

5. Garnish:

Gently press edible sugar pearls into the frosting around both tiers in a scattered pattern to mimic the look of pearls.

Arrange fresh blush pink roses on the top tier and at the base of the cake, ensuring they’re organic and safe to use on food.

Dust the roses with a light touch of edible gold dust to give them a divine and ethereal glow.

6. Serve:

Before serving, consider saying a simple invocation or blessing to Aphrodite. Light a pink or red candle, express gratitude for love, beauty, and pleasure, and offer the cake to honor her qualities.

To enhance the experience of honoring Aphrodite, pair this cake with herbal teas infused with rose, lavender, or chamomile.

Decorate the serving area with rose petals, candles, and shells as symbols of beauty and love.

[bittiestkitty]