Pink Velvet Watercolor Cake Recipe

Bake a show-stopper with this ombre watercolor cake, with layers of pink velvet cake and sweet butter cream and topped with bright blooms. Your guests will be tickled pink!

The ingredient of Pink Velvet Watercolor Cake Recipe

• 675g 4 1 2 cups lighthouse biscuit pastry and cake flour
• 1 1 2 teaspoons baking soda
• 180g butter at room temperature cut
• 645 g 3 cups of powdered sugar
• 375 ml 1 1 2 cup vegetable oil
• 6 eggs at room temperature separated
• 1 1 2 tablespoons vanilla extract
• 1 1 2 teaspoon white vinegar
• 2 teaspoons of pink liquid food colouring
• 375 ml 1 1 2 cup milk butter at room temperature
• 250g pkt cream cheese at room temperature
• 1 quantity of butter cream swiss meringue
• lady with the hot pink food coloring gel the hue
• 50g of dark chocolate bottom
• 25 ml thickened cream
• fresh flowers wired taped to decorate

The Instruction of pink velvet watercolor cake recipe

• preheat the oven to 180 u00b0 c 160 fan forced line base and sides of three 15cm round cake tins with baking paper sift the flour and bicarb in a bowl
• use a stand mixer with paddle attachment beat the butter and sugar for 2 minutes or until well combined add to the oil beat until combined and smooth add half of the egg yolks and beat until just combined repeat with the rest of the egg yolks beat in vanilla and vinegar until well combined beat in pink food coloring gradually add the flour mixture alternating with the buttermilk mix until just combined
• use the electric mixer or a stand mixer with the whisk attachment to whisk the egg whites in a bowl until soft peaks form use a large metal spoon to fold the egg whites into the cake mixture until just combined divide between the prepared pans smooth surface
• bake for 1 hour 15 minutes or until a toothpick inserted in the center of the cake comes out clean set aside in pans for 10 minutes to cool slightly before turning each cake on a sheet of plastic wrap remove the paper from the side leave the paper on the base intact wrap each hot cake in plastic wrap this helps keep the cake moist place cakes in the refrigerator for the night to relax
• use a bread knife serrated for cutting and the level of the top of each cake cut them in half horizontally to make 6 layers
• use the electric mixer to beat the cream cheese in a bowl until smooth and creamy add 1 u20442 cup butter cream beat until well combined beat in another 1 cup of the cream in the butter until well combined set aside
• put the remaining butter cream in a bowl add a little hot pink food coloring gel to tint butter cream pale pink pour into a large piping bag cut a 1cm wide opening
• pipe 1 tablespoon of butter cream rose in the centre of a cake board 1 cake layer cut side up on the butter cream and gently press to secure spread top with 1 u20442 cup cream cheese mixture to cover repeat the layering of cake and cheese mixture and cream finishing with the final cake cut side down
• if you have a cake turntable transfer to cake board platinum this will help to create a better finish pipe pink buttercream on top of cake and spread to cover ensuring that it is level from the bottom of the cake pipe a ring of pink buttercream around the cake and continue piping rings to cover the side all the way up which looks like a hive of bees run a cake scraper around the side the mixture of the rings to create a smooth finish use an offset palette knife to scrape off the excess buttercream off the scraper into a bowl and set aside repeat scraping of the butter cream 2 3 more times or until smooth the use of the knife to gently push the butter cream from the top edge of the cake in the center of the cake to neaten the edge place the cake in the refrigerator for 1 hour or until very firm
• to create the watercolor effect add hot pink food coloring gel to the bowl of the excess of butter cream from the bottom of the cold cake and using the palette knife spread hot pink cream butter until side using less pressure as you reach the middle run the cake scraper around the side to mix well repeat 1 2 more times or until the desired look is achieved place the cake in the refrigerator for 2 hours or until very cold
• place the chocolate is melted and the cream in a small microwave in a bowl microwave for 20 seconds stir to mix well microwave again on high for 10 seconds then stir repeat if necessary until smooth remove the cake from the refrigerator it is important that the cake is cold to set the chocolate to drip use a teaspoon to gently pour the drops of chocolate mixture to the top edge of the cake alternatively you can use a piping bag disposable with a 5mm wide opening for greater accuracy place in refrigerator for 1 hour or until the chocolate has completely set decorate with flowers

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