Asmi's birthday was around the corner. And she loves pink. And so do I. So I wanted to make the most OBNOXIOUS PINK SPARKLY GLITTERY GIRLY pink cake I could find. I searched far and wide for anything glittery hot fuchsia magenta sparkly pink. Poor me. The only caveat: Asmi doesn't eat eggs. So I had to find a good recipe that was also good egg-free.
My genius plan was to take the recipe from the family spice blog and adapt to be Asmi (and Lavina) friendly. So I preheated my oven to 350 degrees. I applied non-stick spray to my 9" heart-shaped pan. I used my mixer to mix 1 cup of sugar and 1 cup of butter
In another large bowl, I whisked 1 1/2 cup of cake flour, roughly 2 tsp. of baking powder, and 1/4 tsp. of salt
Now came for my ingenious substitution. Since we know from Martha Stewart that you can mix vinegar and baking soda to make an "egg substitution" I decided to follow the pink lady cake recipe but only with baking soda and vinegar. (note that the original recipe calls for 8 egg whites, 2/3 cups milk and red food coloring at this stage).
Well, this is why I'm not a dentist. I forgot basic chemistry of how I should mix dry ingredients first and then move to wet ingredients. So basically something went on chemistry wise and RUINED EVERYTHING (in short, non-descriptive terms).
So recipe #1 was a fail on Jyoti's end.
Then I had the genius idea to try the same Martha Stewart Recipe I used for Lavina's birthday cupcakes, only omit the dutch processed cocoa and add red food coloring so the cake would be pink.
This time I had fresh strawberries so I used these instead...
And, the final result....
It was very spongey and not very cake tasting...Epic Fail #2.
Then, I decided to stick to the tried and true "gluten free" recipe from Martha Stewart (see the entry about Lavina's b-day cupcakes). In the heart shaped tin. Okay, so the cake was chocolate. Now I had to make up for the extra pinkiness SOMEWHERE!
A whole lot of sugar and butter = yummy goodness. PINK yummy goodness that is!
My make-shift frosting bag...
Me attempting to frost a cake
Vanilla Buttercream Frosting (courtesy of something I found on all recipes):
3 cups confectioners sugar
1 cup butter
1 tsp. vanilla extract
1-2 tbsp. whipping cream
red food coloring (if you are going for the pink look)
A hot pink glittery mess of yum town fun