Best 2 Pink Almond Party Cake Recipes
Indulge in a delightful culinary journey with our exquisite Pink Almond Party Cake, a masterpiece that combines elegance, flavor, and a touch of whimsy. This stunning cake is adorned with layers of moist almond sponge cake, enveloped in a vibrant pink frosting, and sprinkled with chopped almonds, creating a feast for both the eyes and the taste buds. Discover the secrets behind this delightful confection with our comprehensive recipe, which guides you through each step of the baking process, from preparing the delicate cake layers to crafting the smooth and creamy frosting.
Complement your Pink Almond Party Cake experience with an array of enticing recipes featured in this article. Treat your guests to the classic charm of our Vanilla Buttercream Frosting, a versatile frosting that pairs perfectly with a variety of cakes and cupcakes. Elevate your baking skills with our foolproof Swiss Meringue Buttercream, a light and fluffy frosting that adds a touch of sophistication to any dessert. For a delightful twist, try our luscious Chocolate Ganache Frosting, a rich and decadent frosting that is sure to satisfy chocolate lovers. And for those who prefer a simpler frosting option, our Easy American Buttercream Frosting is a quick and easy way to add a touch of sweetness to your baked creations.
PINK ALMOND PARTY CAKE
Party time! Make a pretty pink cake with a kiss of almond flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of two 9- or 8-inch round cake pans with baking spray with flour. In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake and cool as directed on box for 9- or 8-inch rounds.
- Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint light pink.
- Line 6-oz custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)
- In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
- Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
- Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around outside edge of block of coating. Place curls on top of cake. Store loosely covered.
Nutrition Facts : Calories 540, Carbohydrate 77 g, Cholesterol 25 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 61 g, TransFat 1 g
PINK ALMOND PARTY CAKE
Party time! Make a pretty pink cake with a kiss of almond flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of two 9- or 8-inch round cake pans with baking spray with flour. In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake and cool as directed on box for 9- or 8-inch rounds.
- Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint light pink.
- Line 6-oz custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)
- In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
- Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
- Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around outside edge of block of coating. Place curls on top of cake. Store loosely covered.
Nutrition Facts : Calories 540, Carbohydrate 77 g, Cholesterol 25 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 61 g, TransFat 1 g
Tips:
- To achieve the perfect pink color for the cake, use a combination of red and purple food coloring. Start with a small amount of each color and gradually add more until you reach the desired shade.
- For a moist and flavorful cake, use buttermilk instead of regular milk. Buttermilk reacts with the baking soda to create a light and fluffy texture.
- Do not overmix the batter. Overmixing can result in a tough and dense cake. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven. This will help the cake rise evenly and prevent it from becoming dry.
- Allow the cake to cool completely before frosting it. This will help the frosting set properly and prevent it from becoming runny.
- For a smooth and creamy frosting, use a stand mixer or hand mixer to beat the butter and cream cheese until light and fluffy.
- To decorate the cake, use a piping bag fitted with a star tip. Pipe swirls of frosting onto the top of the cake and then sprinkle with chopped almonds.
Conclusion:
This pink almond party cake is a delicious and festive dessert that is perfect for any occasion. The cake is moist and flavorful, with a delicate almond flavor. The frosting is rich and creamy, and the chopped almonds add a nice touch of crunch. Follow the tips above to make sure your cake turns out perfect!
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