The well-massed friend up there totally encapsulates my mealtime disposition these days, uncomfortably too comfortable, where lazing around the dinner table is the top appropriate to-do thing for such a season. I think she resembles me too. I like her. Do you?
Because isn't the eat-eat-eat-eat-sleep style regimen a thing now, with memes and messages popping all over screens from people who see humor in a sedentary apocalypse. Besides, really, how much Picasso do you have in you to paint your way through quarantine?
Although, I must admit, I enjoy "testing" cake on a daily basis, which probably will last till I am introduced to jeans once again.*Sigh*
This could be my new favorite cake, I mean, the contents inside the cyclopean carrot.
Like I said earlier, I've been dedicating my time, and there's certainly a plenitude of it, to baking cakes I've never ever tasted. Most of these I'd never ever repeat, either, in my lifetime, my kids', their kids and banking on further.
Pink velvet cake is big league, people.The "velvet" breed of confections is an opener to the well justified extra minutes spent in egg separation/ sole egg white use and totally worth the effort. Once appropriate liquids are added, the air-in-crumb and velvety-dense texture are inevitable, quite magnificent outcomes.
Were it not for the brilliance on my part in adding that quarter cup of buttermilk, this perfect cake destiny may not have arrived.
Baked, shaped, iced and fondant accented in all but a few hours, it's the one undertaking which set my productivity level to way beyond "meh".
So, as you gaze, in utmost gravitas, the fetching scene of a giant carrot, cramful-bowclad bunny, and the companion bum that may hit a little too close to home, I shall sign off.
Happy Easter, friends.
May God bless you, shine on you. heal you and touch you.
Stay safe, secure and anchored in hope.
Ingredients:
(adapted from Liv for Cake, Pink Velvet cake)
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ cup salted butter, room temperature
- 1 cup granulated sugar
- 3 large egg whites
- 1 tsp vanilla
- ½ cup milk
- ¼ cup buttermilk
- pink color gel
Directions:
- Preheat oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper, grease pans and the parchment paper.
- Whisk flour and baking powder and keep aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, pale and fluffy
- Reduce speed, beat in whites one at a time. Scrape down sides of bowl with a rubber spatula when needed.
- Add vanilla.
- Mix together milk and buttermilk in a large mixing cup.
- Alternate adding flour mixture and milk mixture to the batter, beginning and ending with flour.
- Blend in 2-3 drops of pink color gel and and mix into batter until blended.
- Divide batter between cake pans. Bake for 20-24 minutes or toothpick inserted in the center comes out clean. Cakes should spring back when touched.
- Ice and decorate as needed.
Notes: I used vanilla buttercream and chocolate buttercream, covered with marshmallow fondant. Idea and tutorial for the Fat bunny cake here.
*After the cut* updated 4/12/2020
I had to use up some chocolate cake to stack the "carrot", together with the pink velvet. No one's complaining:-)
Easter ideas:
Ravenous bunny cupcakes
Bird in nest cupcakes
Vanilla hydrangea cupcakes
Battenburg cake
Palappam
Appam beef mappas
"Nevertheless, I will bring health and healing to it; I will heal my people and will let them enjoy abundant peace and security." Jeremiah 33:6
So adorable and festive! You are a kitchen artist, Tisa :-) Happy Easter!
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