So Isabelle is 12, and like it or not, I have to let her grow up. The days will be dwindling when she loves everything pink and girly and pretty. I know that attitudes have been at an all time high and unfortunately there is no weather man to tell me when I can expect some relief from this heat. So for her birthday, the last one before she becomes a "TEENAGER”, ( if we don’t talk about it, maybe it won’t happen), I want to give her the prettiest pink cake ever.
I was looking for something fluffy, something almost ethereal. A pink billowy cloud of a cake. I was searching through Pinteres,( I know, it wasn’t a cookbook), and I found a beautiful Strawberry Whopper Marshmallow Milkshake cake! Just saying it, brings my blood sugar up a few notches. It was just what I was looking for. One minor problem. I couldn’t find Strawberry Whoppers anywhere! No problem! Strawberries are always a good answer! In place of the Whoppers in the middle of the cake and all around the sides, I used sliced strawberries. The link to the original cake is listed below and it comes from a really cute blog! Check it out!
This was also the first time I have ever made marshmallow frosting. It was a little intimidating (and super sticky), but it was absolutely delicious and surprisingly not too sweet. It went really well with the strawberries on the cake. Just a side note. The strawberries were really too moist for the frosting. They kept sliding down the sides of the cake. It did look like I purposefully decorated it like that!
The next time you ever need a pink, fluffy princess cake, this is the one to do! Have fun and eat cake!
http://www.culinaryconcoctionsbypeabody.com/2008/05/03/eat-like-you-are-9-years-old/
Strawberry Milkshake Whopper Cake (or just Strawberry)
Classic White cake
12 tablespoons, butter softened
1 1/2 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites
3/4 cup milk
2 teaspoons vanilla extract
Pink food coloring
1. Preheat oven to 350 degrees.
2. Prepare two 9-inch round cake pans by either buttering them or spraying them with cooking spray.
3. In a large bowl beat together the butter and sugar until light and fluffy. About 5 minutes.
4. Stir together flour, baking powder, salt in another small bowl and set aside.
5. Combine the milk, egg whites and vanilla in another small bowl. You should have three working bowls right now. (I know…..it takes a kitchen to make a cake)
6. Add 1/3 of the flour mixture while it is running, followed by 1/2 of the milk mixture. Add another 1/3 of the flour mixture followed by the last 1/2 of the milk and then add the rest of the flour. Stir until just incorporated.
7. Take half of the cake batter out and color it with one or two drops of the pink food coloring. You can make it as intense of a color as you would like.
8. Pour both batters into prepared pans and swirl with a knife or a tooth pick.
9. Bake cakes for 30-35 minutes or until a toothpick comes out clean.
10. Place on rack to cool completely before frosting.
Marshmallow frosting
4 egg whites
1 1/2 cups sugar
1/2 cup light corn syrup
Pinch of salt
2 teaspoons vanilla
6 drops of pink food coloring.
1 quart of strawberries, sliced
1. Using a bowl large enough to fit over a pan with simmering water, mix eggs, sugar, corn syrup and salt until combined.
2. Place the bowl over a pan with simmering water and whisk until the sugar dissolves and the mixture is hot. Be careful it isn’t too hot. Eggs will scramble.
3. Remove from heat and beat mixture 5-7 minutes until frosting is cool and stiff peaks form. This process actually took me 15 minutes with the stand mixer.
4. Beat in the vanilla and add your food coloring.
For the cake.
1. Place one cake on your serving plate and top with the frosting and sliced strawberries.
2. Add the next layer of cake and pile all of the frosting on top of the cake and gently let it fall over the sides. You are working with marshmallows and things can get sticky.
3. Decorate the cake how you would like and enjoy.
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