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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For the pink drip, I use white chocolate ganache with this pink food colouring added in. Its a super bright colour so you don’t need add too much and it means you get the best coloured drip ever! Finishing touches and tips 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!

Transfer some white buttercream to a piping bag fitted with a star tip. Pipe the buttercream on the top edge of the cake using a wave motion. You could also pipe dollops, or a braid pattern instead. Heat your cream so it’s hot but not boiling. If your cream is too hot, it could burn the white chocolate. Forgot to get a cake? How about baking a birthday surprise cake with spilling sweets. Easy to prepare, it’s sure to be hit with the kids. Just don’t forget to top it off with some birthday candles to make it official. Cupcakes 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. It’s worth taking the extra few minutes to make sure your ganache is the perfect temperature. Substitutions and Swaps – Vanilla Cake Layers

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I love all things cake, we all know this, but a rainbow cake is something else. The absolutely insanely bright colours, the sweet taste, and all things cute take it to a different level entirely! It is just glorious. Wait to color the buttercream pink with gel food coloring until you've filled and crumb coated the cake. The white buttercream will create a pretty contrast with the pink cake layers.

Make yourcake layers in advance and freeze them.It breaks the process up and makes it more approachable. Use store-bought buttermilk: It will give the cake more flavor and moisture than using homemade buttermilk made from milk and vinegar. Or for another Halloween colour, give this matcha buttercream or orange buttercream a try – gives your cake a deliciously spooky green or orange colour! Bake for 34-36 minutes or until a skewer comes out with a few moist crumbs. Allow to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan. For the white chocolate, I love using the whole foods mini white chocolate chips because they melt so easily.While this was a pretty unique situation, this pink drip cake is perfect for so many other occasions! This sweet Minnie Mouse Cake fromKathy Co. is another one of our top favorite birthday cakes for this Disney theme. The top represents Minnie’s head and ears, but what’s so unique about it is that it features pink rosettes. The birthday girl’s name in Disney inspired lettering is front and center on the second cake layer, while the bottom of the cake features pink and white polka dots and small flowers. What a unique way to design a Minnie Mouse birthday cake. Are you loving the10 Cutest Minnie Mouse Cakes yet?!

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. Don’t you just love how this Minnie Mouse design fromGina Falopez has a bottom layer made to look like a pink and white polka dot skirt?! The cake is topped with Minnie ears and the birthday girl’s name. What a cute birthday cake for a second birthday! Make yourfrostingahead of time tooor save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. 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. 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.I use a large metal scraper to decorate the sides of the cake, and a small angled spatula to also help cover the sponges – and its much easier and you are going to get a smoother finish using these as well!