Love and Confections Pink Ombré Drip Layer Cake


Love and Confections Pink Ombré Drip Layer Cake

Granulated Sugar: Adds sweetness Unsalted Butter: Creates richness and a moist crumb. Oil: For extra moisture Pure Vanilla Extract: Flavor enhancer Pure Almond Extract: This is so good in the cake. Red Food Color: Just enough to make it pink. Flour: All purpose flour. Baking Powder: This is the raising agent. Salt: Creates balance in the cake.


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Add a little bit of pink gel food coloring- To create a blush pink cake batter. Pour batter into prepared cake pans-And bake until an inserted toothpick comes out clean. While the cakes bake and cool- Prepare the whipped cream with desired extract. Trim the dome and sides of the cake- Then place one cake on a cake stand. (Image 1, 2)


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Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment paper to the bottom of each pan. In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside. In another bowl, add the buttermilk, vegetable oil, and vanilla extract. Set aside.


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Instructions. Preheat oven to 350° F and grease two 9 inch cake pans. In a medium bowl, whisk together flour, salt and baking powder until completely combined and free of clumps. In a large bowl, beat together oil, eggs and sugar until light and fluffy. Add buttermilk, and vanilla, whipping until combined.


Love and Confections Pink Ombré Drip Layer Cake

Mix in the buttermilk in two installments on a low speed. Add in oil and vanilla extract, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula as needed, then beat on medium speed for about 30 seconds. Add in a generous squirt of pink gel food coloring.


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In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, canola oil, salt and sugar on high until fluffy and smooth, about 5 minutes. Add two drops of the pink food gel and vanilla. Mix well. Add the egg whites, one at a time to the bowl and beat on medium until well incorporated.


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Make your stabilized whipped cream Place your first layer of cake onto your cake board or plate Use an offset spatula to spread a layer of whipped cream on top of the cake then place your second layer of cake on top of the whipped cream. Repeat with the final layer of cake.


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