Dessert
Ballerina Vintage Cake
2 h 30 minServes 12Nutri-Score E€€
E
2 h 30 min
2 h 30 minBallerina Vintage Cake
what you need
Ingredients
butter (softened, for the buttercream)Dairy340 g
powdered sugar (sifted)Pantry900 g
milk (at room temperature)Dairy60 ml- vanilla extractPantry10 ml
pink food coloring (in two shades, light and darker pink)Other5 ml- white food coloringOther3 ml
- edible glitterOther5 g
- birthday candlesOther6 pieces
per serving
Nutrition
508kcal
- Carbs
- 75 g
- Proteins
- 0 g
- Fat
- 23 g
what you’ll use
Tools
Stand mixer
Mixing bowl
Spatula
Piping bag
Cake pan
Bench scraper
step by step
Method
- Step 1
Prepare the buttercream
- Beat the softened butter until pale and fluffy.
- Gradually add the powdered sugar, then the milk and vanilla, and beat until smooth.
- Divide the buttercream and tint one part light ballerina pink, one part a slightly darker pink, and keep a small part white.
- Step 2
Cover the cake in pink
- Coat the cake with the light pink buttercream and smooth it with the bench scraper.
- Chill until the surface is set before decorating.
- Step 3
Pipe the ballerina frame
- Place the ballerina stencil on the cake and fill in the silhouette.
- Pipe the tutu with a ruffle tip to add texture.
- Step 4
Add the vintage piping
- Pipe rosettes and decorative details with the darker pink buttercream.
- Add touches of white buttercream to break up the pink and echo the silhouette.
- Step 5
Finish the cake
- Pipe small bows in the darker pink shade.
- Add the candles and dust everything with edible glitter.
most cooked first