50th Pink and White Birthday Cake Decoration Shoe with Feathers and Crystal Flower Embellishments and Diamante Number Non- Edible (pink white feather 50)

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When it comes to throwing a birthday party, make sure to decorate your space with some party decorations. From bunting and balloons to lights and banners, you’ll find whatever you need to get everyone in the mood for celebrating. We’ve got a fun collection of greeting cards too—just what you need to express your feelings. Cake flour: Cake flour has less gluten than all purpose flour, giving you a lighter and fluffier cake. Weigh the flour to get the most accurate results! All Purpose Flour– This recipe turns out best with AP flour, but you can use a gluten free flour blend if needed. If you cut into the cake and have leftovers,use any remaining frosting to cover the cut section to keep it moistand store in the fridge for up to a week. My Tips for Making the Best Pink Drip Cake

Position your cake pans in the centre of the oven on the middle shelf when possible. This gives a more even bake.I have to admit a certain weakness for funfetti. I don’t know if its because I enjoy handling the rainbow sprinkles when I’m baking the cake or if I just really love all the bright childhood colors… Either way it’s a favorite and I think a birthday cake is the PERFECT opportunity to make this cake. Recipes with raising agents don’t like being over-mixed. You’ll end up with a dense sponge if you over-mix your cake batter. Try to mix sparingly once you add the baking powder! Pink: The pale pink cake layers are a stunning surprise, and the pink piping and frosting on the outside complements the colors perfectly. This cake needs to be stored in the fridge because of the cream cheese in the frosting. Let it sit at room temperature for about 30 minutes to soften up the butter in the frosting before serving. Or 10 minutes if it's a hot day.

Pink Gel Food Coloring– Pink gel food coloring is an absolute must! If you don’t have any on hand you can also add a tiny drop of red gel food coloring. You can use any neutral flavoured oil for the cake sponge, such as vegetable, canola or sunflower oil. To make the cake: Preheat oven to 350° F.Butter three 8-inch round cake pans, line with parchment rounds, butter the rounds, and dust the pans and rounds with flour, tapping out the excess.

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Make this ganache drip recipe ahead of time or save leftovers! Once it’s made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks. Dab the pink frosting onto the second layer of white frosting. Smooth with the white buttercream, to blend the colors together. For the frosting, instead a pink food colouring for the frosting, you can use a small amount of red colouring. Pour in egg whites and mix on low until just incorporated. 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.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until lighter in color and slightly increased in volume, 3 to 5 minutes. Lower the speed to medium and add the egg whites gradually, mixing until fully incorporated. Stir slowly until the cream and white chocolate are combined. Some bits of chocolate may not be fully melted yet. Heat the mixture again for 20 seconds, and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated. This pink velvet cake starts off with a white velvet cake base recipe. This allows you to get a gorgeous clean pink color, as opposed to starting off with a yellow cake using whole eggs - giving you more of an orange color when you add pink to it.

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Mix together the flour, baking powder, sugar, and salt in a stand mixer with a paddle or a large bowl with a whisk until fully combined. Heat heavy cream in a heatproof bowl in the microwave for 45 seconds, until it's just beginning to bubble. Gently pour white chocolate chips into the heavy cream, making sure they are fullycovered with cream. Allow mixture to sit for 1 minute. Heat your cream so it’s hot but not boiling. If your cream is too hot, it could burn the white chocolate. The frosting is colored with the same pink gel food coloring that’s used to color the cake layers. White Chocolate Ganache Drip If you’d like a naturally pink frosting, give this raspberry buttercream a try – it uses real raspberries for a punchy flavour!