4 Layer Rose Pink Velvet Cake Recipe | For Mother's Day and Anniversary | Very fluffy and moist

*** Please activate your language caption. *** Let me introduce the rose pink velvet cake that I made last Mother's Day. This cake is very fluffy and moist. This cake will make birthdays or anniversaries more special. ღ'ᴗ'ღ *I referred to the design of the site below. https://curlygirlkitchen.com/wedding-vows-pie-polkadot-drip-cake/ Piping tip #2D [For Pink Velvet Sponge Cake] * 15 cm round pan x 2ea 325 g(2 1/2 cups) cake flour 300 g(1 1/2 cups) granulated sugar 1 tsp baking soda 1/2 tsp salt 1 Tbsp (7 g) unsweetened cocoa powder 60 g (1/4 cup) vegetable oil 115 g (1/2 cup) unsalted butter(softened) 240 ml milk + 1.5 Tbsp white vinegar ( or 1 cup room temperature buttermilk) 2 eggs (room temperature) 2 tsp red food coloring (*Each food coloring can have a different color. Add or decrease the amount by checking the color yourself. 1 tsp vanilla extract [Pink buttercream] 340 g (1 1/2 cups) unsalted butter softened (3 sticks) 375 g (3 cups) confectioner’s sugar sifted 2 tsp vanilla A pinch of salt 6~8 tbsp milk or heavy cream 1/8 tsp red food coloring 1. Beat the softened butter twice the volume.(approximately 3 minutes) 2. Divide the sugar twice and beat it in butter. 3. Add vanilla and salt and mix. 4. Add heavy cream (or milk) a little at a time, one or two Tbsp at a time, mixing until desired consistency. 5. Finally, add a little food coloring and mix until the color you want. [Dripping ganache ] 60 g dark chocolate + 60 g whipping cream [Decorations] Some chocolate chips Carl Storm - Lay Down Beside You @carlstormofficial

Category Howto & Style