Best 4 Birthday Cake With Hot Pink Butter Icing Recipes

VANILLA BIRTHDAY CAKE WITH OLD-FASHIONED VANILLA BUTTERCREAM

Steps:

• Position a rack in the middle of the oven and preheat to 350°F. Spray two 8-inch cake pans with nonstick cooking spray. Cut two 8-inch rounds of parchment paper and line the bottom of each pan; spray the paper with nonstick spray. (To measure the parchment paper, just trace the bottom of the pan.)
• In a medium bowl, whisk together the flour, baking powder, and salt.
• Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla and almond extracts.
• Meanwhile, whisk together the egg whites and milk by hand in a medium bowl until just combined.
• Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
• Scrape the bowl with a large rubber spatula. Don't worry if the the batter looks a little grainy. Pour the batter into the prepared cake pans and smooth the tops.
• Bake the cakes for 30-35 minutes, until they are well risen and firm and a toothpick inserted into the center emerges clean. Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling right side up (keep parchment paper underneath cake layers so they don't stick to rack). When cake layers are completely cool, transfer to cake plate and frost with vanilla buttercream. (I always flip the bottom layer of the cake so that the domed side is facing down and touching the plate. That way, the surface that you're icing is flat and will minimize any separating between the two layers when you put the other layer on top of it.)
• In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined.
• Gradually add the confectioners' sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1-2 tablespoons of milk or cream.
• Freezer-Friendly Instructions: The cake can be frozen, without frosting, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop and then frost before serving.

YELLOW BIRTHDAY CAKE WITH FLUFFY PINK FROSTING

Steps:

• Grease two 9 inch cake pans with shortening. Dust with 1/4 cup reserved flour so that it covers the entire inside of the pan. Tap off excess flour, set aside. Preheat oven to 350 degrees.
• In a large bowl, whisk flour, baking powder and salt together until thoroughly combined. Set aside.
• In another large bowl, use an electric mixer to beat butter and sugar together. Cream together until mixture becomes light and fluffy, about two or three minutes. Add whole eggs and beat until just combined. Add egg yolks and vanilla and beat until just combined.
• On low speed, add one third of the flour mixture, then half of the milk. Continue to alternate between the flour mixture and milk just until ingredients are combined.
• Pour batter evenly between the two floured cake pans. Bake 30-35 minutes. Cakes are done when an inserted toothpick comes out clean. Allow cakes to cool for 10 minutes before removing from pans. Allow cakes to cool completely before frosting.
• Beat butter, vanilla and salt on medium speed until creamy.
• Add confectioners sugar and beat on low speed. For a buttery frosting, use six cups. For a sweeter frosting, use eight cups. Once sugar is fully incorporated, beat on high speed while adding heavy cream. Keep on high speed until the frosting is light and fluffy, about two to three minutes.
• Add five drops of red food coloring and beat until color is evenly distributed. Frost cake as desired.

PINK STRAWBERRY CAKE

Steps:

• Preheat the oven to 180 ° C and line out springform pan (s) with baking paper and grease the rim.
• In a large measuring cup mix the milk and the vinegar. Set aside for 10 minutes. This creates vegan buttermilk.
• In a large mixing bowl, mix the flour, sugar and baking powder.
• Add the melted butter, vanilla and buttermilk to the dry ingredients and mix.
• Add a small drop of food coloring to the dough and stir gently under the dough.
• Pour into the prepared springform pan and bake on the middle rack for 35-40 minutes (one tin) (25-30 minutes if you use three tins). If a skewer comes out clean the dough is ready.
• If it turns dark during baking, cover with baking paper.
• Allow the cake to cool completely. If necessary, cut twice so you have 3 dough circles.
• Add strawberries to a food processor and grind into a fine powder. Set aside.
• Add the butter to a large mixing bowl and beat until smooth.
• Then add about half of the powdered sugar and beat until well combined and smooth.
• Add the strawberry powder and about 3 tbsp of water and beat until well combined and smooth.
• At least the vanilla extract and slowly add the remaining powdered sugar and beat until well combined and smooth.
• Stack and fill the cake with the filling and 1 tbsp of strawberry jam. Place the second cake slice on top. Put some more filling, the jam and then the last cake slice on top. Now brush the cake completely with the filling.
• Garnish the pink strawberry cake with fresh strawberries.

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.