Its recently my niece Tulas third birthday. Tula is a very special person in my life, like the rest of my nephews. They rejoice and fill my life as I could never imagine that they would. Well, this year she was finally more aware of what was happening and meant the party, her party, she said she wanted a pink party. It didn matter what you were or how you wore for something pink. Of course, I immediately looked for everything I could wear from this color, from clothes to makeup or accessories. In addition, his mom and I also wanted him to have his pink cake and I got down to work without hesitation. And it was a success. I already tell you that neither the crumbs were not left over. The pink birthday cake was made up of a cocoa cocoa cake that was super spongy, stuffed and covered with delicious truffle or white chocolate cream pink and adorned with pink details. In addition to the beautiful color, the pink birthday cake was delicious. Everyone was delighted with the result, including my stuff, who stayed with his mouth open to see her and lacked time to put her finger. Thats why I share this step by step with recipes.
| 🚻 10 Diners | 🕘 3h | 🍵 Full | 🤯 Diverse |
| Ingredients for pink birthday cake: |
| For the cake :: 6 units of eggs XL (weighed 390 grams without shell) 195 grams of sugar (half of the weight of the eggs without peel) 155 grams of flour (together with the cocoa weigh half the weight of the weight of the eggs without peel) 40 grams of pure cocoa powder without sugar | For the syrup :: 100 grams of sugar (½ cup) 100 milliliters of water 5 milliliters of vanilla essence para the truffle or white chocolate cream pink :: 500 milliliters of cream to mount 35 percent 180 grams of white chocolate for desserts 1 pinch of fluid red food coloring |
| ADDITIONAL CHARACTERISTICS: Average cost, recommended for children, popular at other parties, |
Ingredients for pink birthday cake:
1. Two days before the event we will start preparing the chocolate truffle for the pink birthday cake. We heat the cream in the microwave, about 4 or 5 minutes until it almost boils or is starting to do so. We pour it then on white chocolate and stir until it undo it. Add the red colors drop by drop until you get the desired pink color. We cover with a transparent film letting this contact the mixture and put it in the fridge to cool as many hours as possible. Minimum 4 or 5. ideally 24 hours. We want the mixture to be very cold so that it will mount well.
2. The next day we prepare the rest of the birthday cake. We will start with the cake. Making a spongy genus cake requires care to go well. We put the sugar and eggs in a bowl and beat with the rods until you get a whitish mixture and triple the initial volume. This step is very important. You have to beat very well.
3. When we have the eggs and smoothies to the point, we add the flour and cocoa, sifting them first two or three times. We will mix it carefully, with soft movements and envelopes to prevent the mixture from falling. If we do not want to risk, we can add some yeast to ensure that it grows once inside the oven.
4. When everything is homogeneously integrated and without lumps, we pour the mixture into a previously greased with margarine and put it in the oven already hot at 180º C above and down about 25 minutes. When we are ready, and when it cools a little we unmold it and finish cooling on a rack. We reserve.
Trick: To make sure that the cake is well done we will prick the center with a stick. When the stick is ready it will be completely clean.
5. We can prepare the syrup while we make the cocoa cake of the pink cake. We simply put sugar and water in a saucepan and wait for it to boil. When it starts to boil, add the essence of vanilla, leave one or two more minutes and remove from heat. We reserve.
6. Finally, we finished preparing the white chocolate truffle, which will then be pink 🙂 we took the mixture we made the day before the fridge, remove the transparent film and beat with the rods until it mount and obtain a truffle or truffle or Cream consisting of our liking.
7. It only remains to mount the pink birthday cake and decorate it. To do this, we cut the cake, completely cold, by half in two slices with the help of a saw knife (breads).
8. We put one of the sponge cake plates on the plate and paint it/wet with the syrup (also cold, time).
9. Next, we add a good layer of chocolate cream.
10. We place the other piece of cake (if the pink birthday cake is very bulging we can cut the tip a bit), and we repeat the operation: syrup and chocolate cream.
11. We also extend cream on the edge of the birthday cake. It doesn have to be a very thick layer. This layer what to do is compact and paste crumbs. Thus, when cooling and when we add the next layer the crumbs will not move from one side to another staining the cake. After this first layer, we save the cake in the fridge to cool and harden the chocolate cream.
12. After a while, we take out the pink cake out of the fridge and proceed to give the second and definitive layer of cream, which should already be dense and as smooth as possible. At the end we get back into the fridge.
13. We can put the decoration at the last moment. To do this I used some jelly clouds that I hit the sides with a little mounted cream. Above I wrote with a chocolate pen the congratulations to my niece and sprinkle sugar stars. Then I put the pink birthday cake to the fridge so far from the party.
14. As you can see, this type of cake requires some work but very difficult is not. The effort is worth it since it is delicious. In addition, my nieces emotion face when seeing the pink birthday cake compensated for any possible effort. Thats why I would repeat it as many times as necessary. : … And if you want more ideas for birthdays or desserts in general, search the sweet/dessert section of my blog target = _blank rel = nofollowmins cooking. You will find many ideas for all tastes 🙂
