Saturday, November 5, 2011

Pink Lemonade Cake

Grocery List
  • 1 box white cake mix
  • 1 can frozen pink lemonade concentrate 
  • vegetable oil
  • 3 eggs 
  • red food coloring
  • confectioner's sugar
  • 1 stick salted butter
Pink Lemonade Cake
  • 1 box white cake mix
  • 3/4 cup frozen pink lemonade concentrate, thawed
  • 1/2 cup water 
  • 1/3 cup vegetable oil
  • 3 eggs 
  • 4 drops red food coloring
  1. Preheat oven to 350 degrees
  2. Grease and flour one 13"x9" cakepan 
  3. Combine all of the ingredients in a mixing bowl and mix using an electric mixer on low for 30 seconds, then increase the speed to medium for another minute. 
  4. Pour into cake pan and bake to package directions (usually around 35 minutes - until toothpick comes out clean)
  5. Allow to cool completely 
Pink Lemonade Buttercream Frosting
  • 3 cups confectioners sugar
  • 1 stick salted butter (room temperature)
  • 3 tbsp frozen pink lemonade concentrate, thawed
  • 2 drops red food coloring
  • 4-5 drops vanilla extract
  1. Combine all ingredients using a electric mixer - start slow until combined then increase speed and beat frosting until it s light 
  2. You may need to make more/adjust fluidity of frosting depending on how you like it. This is the "doin' it 'til it looks right" that I have trouble with. To make more I suggest adding in this ratio: 1 cup confectioners sugar to 1 tbsp pink lemonade concentrate to 1/3 stick of butter.   
Assembly - for a 2 layer cake
  1. Cut cake in half. Carefully place one half on plate of choice.
  2. Apply frosting blending outwards with a wide spatula to all sides. 
  3. Place 2nd half of cake on top.
  4. Apply frosting blending outward and down the sides. Viola!
I will probably attempt cake balls with this combination in the future!

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