Instructions:
Preheat the oven to 175°C. Line three eight-inch pans with circles of parchment paper and grease with nonstick cooking spray.
In a stand mixer, using the paddle or large bowl fitted with the whisk, combine the flour, baking powder, sugar, and salt until just combined.
Slowly combine the chunks of room temperature butter into the dry ingredients and mix on low speed.
Continue to beat until no large chunks of butter are left and the mixture is crumbly.
Pour in the egg whites and beat on low speed until just combined. Add buttermilk in two batches on low speed. Add oil and vanilla extract and beat on low speed until fully combined. Scrape sides of bowl with spatula as needed, then beat on medium speed for about 30 seconds.
Add plenty of pink gel food coloring. Mix batter on low speed, partially scraping sides and bottom of bowl to evenly coat batter.
This ensures that the layers are baked at the same level.
Bake for 34-36 minutes, or until skewers have a few moist crumbs. Let cool 10 minutes, then use an offset spatula around the edges of the pan to separate the cake from the pan.
Place the cake layers in the freezer for 45 minutes to speed up the cooling process.
Once completely cooled, use a serrated knife to smooth the top of each cake layer.
Vanilla Buttercream Frosting
Using the paddle attachment, beat the butter on medium speed for 30 seconds until smooth. Slowly add powdered sugar, mixing on low speed. Alternate with a small amount of cream.
Once fully combined, add vanilla and salt and mix on low speed until ingredients are fully combined and desired consistency.
If frosting is too thick, add additional cream (1 tablespoon at a time). If frosting is too thin, add more powdered sugar (a quarter cup at a time).
After you've tinted the buttercream pink with gel food coloring, wait until you've filled the cake and topped it with crumbs. The white buttercream contrasts nicely with the pink cake layers.
▢ Pink and White Chocolate Ganache Drops
In a heatproof bowl, microwave the heavy cream for 45 seconds, until it starts to bubble. Carefully pour the white chocolate chips into the cream, making sure they are completely covered with the cream. Let the mixture stand for 1 minute.
Beat slowly until cream and white chocolate are combined. Some chocolate chunks may not be fully melted. Heat the mixture again for 20 seconds with stirring. Repeat as needed until all chocolate pieces are completely melted and combined.
Add pink gel food coloring if desired. Let the mixture cool until it reaches the desired viscosity. It should barely feel warm.
If it seems too thin or too thick,You can add extra chocolate chips or whipped cream! The type of cream and white chocolate you use will affect the consistency, so adjust as needed.
▢ Assemble this pink drip cake
Stack and glaze the cake layers on a greaseproof cake board, using a small amount of frosting to adhere the first layer of cake to the board.
Add an even layer of whipped cream between each cake layer.
Spread a thin layer of frosting around the perimeter of the cake to completely cover the cake layers. Smooth cake with a spatula, then refrigerate cake (10 minutes) or freezer (5 minutes) to chill until frosting is firm to the touch.
Pour another thicker layer of frosting over the cake and smooth with a spatula. For a watercolor effect, tint 1/2 cup icing a medium pink and the other 1/2 cup a darker pink.and another 1/2 cup dark pink icing.
Pat pink icing onto second layer of white icing. Smooth with white cream to blend the colors together.
Using a plastic water spray bottle or a spoon, add pink droplets to the cake.
Decorate with leftover whipped cream and pink candies if you like, enjoy!
Reviewed by special recipes
on
March 02, 2023
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