Pink Mother’s Day Cake

 

Hey guys! It’s Abeer from CakeWhiz again. Today, I will be sharing an easy tutorial for this gorgeous pink Mother’s  Day cake.

 

This is probably the coolest cake I have ever made and quite frankly, I haven’t even seen anything like this anywhere.

 

The idea for this cake came to me when I was reading a book about shapes with my little one. He said he wanted to make a cake pyramid… I thought it was a such a cool idea. So, I made this cake and he helped stick the flowers in place.

 

An easy tutorial for this gorgeous pink Mother's Day cake with flowers.

 

I used fondant flowers but you can use fresh flowers… that would look gorgeous!

 

I highly recommend using a pound cake to make this pyramid since it is firmer and the slices won’t topple down.

 

An easy tutorial for this gorgeous pink Mother's Day cake with flowers.

 

This would be a great cake to serve on Mother’s day brunch and even kids can help assemble it.

 

You guys know I am all about getting kids involved in the kitchen and this would be a great way to do that 🙂

 

An easy tutorial for this gorgeous pink Mother's Day cake with flowers.

 

An easy tutorial for this gorgeous pink Mother's Day cake with flowers.

 

Why do Cakes Fall in the Middle?

If there is too little moisture in the cake, it can fall.

Too much moisture can also make a cake fall.

If a cake is underdone, it will fall as it cools.

Sometimes jarring the cake by slamming the oven door or some other thing, will make a cake fall.

 

Can Frosted Cakes be Frozen?

Many cakes freeze very well even after they are frosted.

Just wrap well in plastic wrap or place in a container with air tight lid and freeze.

 

Pink Mother’s Day Cake

Yield: 1 cake

Pink Mother's Day Cake

Pink Mother's Day Cake

Ingredients

  • 1 loaf pound cake (you can use store bought or freshly baked)
  • 2 cups pink frosting (store bought or freshly made)
  • Spatula
  • Fresh flowers or fondant flowers
  • Mint leaves or curry leaves

Instructions

  1. Slice the pound cake into small rectangular pieces.
  2. Make sure they are about the same size.
  3. Arrange five of those slices in a circular formation and use a spatula to roughly frost them.
  4. Place 4 more slices in a circular formation and frost them roughly as well.
  5. Place 3 more slices on top and frost them again.
  6. Place the final slice in the center and frost it.
  7. Finally, decorate all the gaps of this cake with flowers and leaves.
  8. Cover the cake and refrigerate it until you are ready to serve!

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving:Calories: 3982 Total Fat: 166g Saturated Fat: 54g Trans Fat: 1g Unsaturated Fat: 97g Cholesterol: 237mg Sodium: 2560mg Carbohydrates: 634g Fiber: 9g Sugar: 523g Protein: 26g

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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