Pink & White Birthday Cake with Buttercream Icing, Chocolate Ganache Topping and Marshmallow Centre Suprise

Our toddler had her birthday recently, and I love to bake cakes so I decided to bake her a birthday cake. I must say it came out better than I expected, I love decorating cakes and to see how it turns out, the end result.

I’m not a perfect baker, but my ambition and drive to learn the tricks of the trade, makes me even more excited to bake more cakes and decorate them.

When everything you bake and make is made with love, it tastes extra delicious and is extra special!

Using 2 boxes of vanilla cake mix, follow the instructions on the boxes, add 5ml pink food colouring to the one vanilla cake mix.

Pour cake mixes in 20cm cake pan. Place in the oven and bake like the instructions states.

Remove from the oven and place on a wire rack to cool down. After it has cooled down, cover the 2 cake layers with plastic wrap and place in the freezer overnight.

The next day, remove the 2 cake layers from the freezer and set aside.

For the Vanilla Buttercream:
250g Unsalted Butter at room temperature
3 Cups Icing Sugar
1 Tsp Kosher Salt
1 Tsp Vanilla Essence
30ml Milk

Using an electric mixer, beat together the butter, icing sugar and salt on low speed until combined, about 2 minutes.

Scrape down the sides of the bowl, increase the mixer speed to medium-high, and beat until fluffy, about 3 minutes.

Add the vanilla and milk and beat on medium-high speed until the frosting is light and fluffy, 3 to 5 minutes.

Set the vanille buttercream aside.

Continue with the 2 cake layers:
Remove the plastic wrap from the 2 cake layers, using a paper towel roll, cut the roll in halve and use the roll to press a hole in each of the centres of the cake layers. The layers will still be solid, don’t worry they will thaw at room temperature.

Press a hole through the middle of both cake layers, place the 1st cake layer(the pink cake layer) on the serving cake plate, cover with vanilla buttercream, but leave the hole open.

Place the marshmallows in the centre of the 1st layer, place the 2nd layer on top and cover with the vanilla buttercream, leave the hole in the centre open, place marshmallows in the centre and cover with vanilla buttercream. Set aside.

For the Chocolate Ganache:
Break up 125g of white chocolate in a bowl, add in 90ml of heated cream in the microwave. Leave a few minutes, then mix through, if not well melted, place in the microwave again for a few seconds and mix again till well incorporated. Add in 5ml of pink food colouring and mix well, set aside to cool down.

Do the same steps again for a second bowl of chocolate ganache. Slowly pour the pink and white chocolate ganache over the cake.

Sprinkle some sprinkles on top of the chocolate ganache.

Leave till set and place in a cake box, after 4 hours of decorating, the birthday cake should be thawed and melt in the mouth.

Perfect for any birthday celebration.

Vanilla Buttercream recipe by:
Kelsey Nixon

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