How to Bake a Pink Buttercream Cake

Step-by-Step Guide

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   Step 1: Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.

   You will want one 9-inch by 2-inch cake or quiche pan or a 9-inch springform pan, greased, bottom lined with scroll or wax paper, and then re-oil again and floured. ,,, Amplify to medium speed (high speed if using a hand mixer) and whip for 1 1/2 minutes to ventilate and develop the cake's form. , Scrape down the sides. ,, The cake should be just starting to wither from the sides of the pan.
   
   It will shrink quite a bit while it is cooling. , It will have a level top.
   
   Loosen the sides with a small metal spatula and invert onto a greased wire rack. ,, If the icing is too thick to spread, blend in 1 teaspoon of milk. , Blend in food coloring if desired. ,
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   Step 2: Prepare the pan.

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   Step 3: in a medium-sized bowl

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   Step 4: 2 tablespoons cream

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   Step 5: and vanilla.

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   Step 6: Add the butter and leftover 6 tablespoons of cream.

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   Step 7: by hand or by mixer

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   Step 8: on low speed until the dry ingredients are moistened.

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   Step 9: Scrape down the sides and slowly add the egg mixture in 3 batches

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    Step 10: whisking for 20 seconds after each addition to blend the ingredients and strengthening the structure.

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    Step 11: Abrade the batter into the prepared pan and press the surface with a spatula.

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    Step 12: Bake the mixture for 25 to 35 minutes

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    Step 13: or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.

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    Step 14: Allow the cake to cool in the pan on a rack for 10 minutes.

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    Step 15: Use an electric mixer to mix the butter on medium speed in a medium sized bowl until it is smooth

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    Step 16: about 1 minute.

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    Step 17: Add the remaining components and whisk on medium to high speed until smooth.

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    Step 18: Continue adding milk 1 teaspoon at a time until desired consistency is obtained.

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    Step 19: Finished.

Detailed Guide

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