Pink Birthday Cake

If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.   Yes there are sprinkles in the buttercream and yes I am 100% into this.

A Few Tips and Pointers

If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans. If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like. You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference. To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested! If American buttercream is a bit sweet for you try whipping up a batch of Italian meringue buttercream. It’s silky smooth and very creamy, not at all cloying! To pipe the two-tone frosting you fill one bag (1/2 way full) with white frosting, one bag with pink frosting and then put both bags in a third piping bag. No need for a tip, just snip about an inch off each bag.

How to Make a Pink Birthday Cake

1. Sift dry ingredients and whisk to distribute
2. Whisk together wet ingredients. I prefer to warm them slightly so there are no clumps, but room temperature works just fine.
3. Add wet to dry, mix and fold in sprinkles. Pour batter into your three six inch pans, which you’ve buttered and floured. I always use cake strips for flat layers with a fluffy edge but they’re optional.
4. Beat the butter until light and fluffy. Add the confectioners’ sugar, vanilla and cream. Mix. Divide into two equal batches and add soft pink food coloring to one.
5. Add sprinkled to each batch of buttercream and fold in to distribute. 6.  Fill one bag (1/2 way full) with white frosting, one bag with pink frosting and then put both bags in a third piping bag. Pipe a swirl of buttercream onto the first cake layer then add the second layer on top. Repeat the process. Fill in any gaps on between the layers with buttercream and give a quick smooth.
6. Pipe alternating white and pink rings on the vertical side of the cake and top. Use a bench scraper to smooth the side and an offset spatula to smooth the top. To finish the corner of the cake use the bench scraper to slowly pull inwards while you turn the cake.
7. Transfer some white buttercream to a piping bag fitted with a star tip. Pipe the buttercream on the top edge of the cake using a wave motion. You could also pipe dollops, or a braid pattern instead.
8. Press sprinkles onto the base of the cake and it’s ready to serve!! If you love this recipe try these out! Funfetti Cake with Italian meringue Buttercream Red Velvet Cake Vanilla Cupcakes Strawberry Cake Mermaid Cake Carrot Cake If you’ve tried this Pink Birthday Cake Recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!