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How to make a pink cake batter

Carol asks: I am making a birthday cake for a seven year old in a bundt mold tin in the shape of a castle. Because I will not be icing the cake, its very important to her that the cake is pink.
I have tried tinting cake mixture in the past, but because the mixture is a yellow/lemon color
to start, when adding either red or pink food coloring, the cake always ends up a horrible orange/salmon color.  Any bright ideas how to get the cake a nice pink color???

Baking S.O.S. says: I wish I could help, but I don’t think there is an answer that will satisfy everyone.

As you found through you own experimentations, you cannot make a pink color when you start with a yellow cake batter.  The only way to do that successfully is to start with a white cake batter and add red coloring (either natural or artificial).

I think your only options are:

1) Find a different cake recipe that is a truly white cake (not a butter, yellow, or lemon cake)–this would probably involve using vegetable shortening as the fat since shortening is white.

2) Use a store-bought cake mix that is designed to be pink (here in America, we have “strawberry flavored” cake mixes that are unnaturally pink).

3) Convince the 7-year-old to allow you to use a few pink sprinkles on the cake somehow.  or

4) Suggest to the 7-year-old that princesses can live in yellow castles, too.  (I jest!)

Regardless of what you decide to do, I think ANY type of cake will come out of the pan looking mostly browned on the outside surfaces–that is just a natural part of the baking process.  So it is doubtful that the cake would really look pink on the outside.  You might be able to create a pink interior if you use a different cake recipe, but chances are, it will still be a darker brown-ish color on the outside.

I wish I could be of more help, but I don’t know of any truly successful resolutions for this dilemma.


3 comments to How to make a pink cake batter

  • To be honest I’ve never had a problem turning cakes pink…? I’m not a fan of using bulk amounts of food colouring, so I use pureed raspberries (tastes yummy too), as well as Wilton rose pink gel paste to boost it. The colour is more vibrant when I add it to white choc mudcakes, but it works successfully on my vanilla buttercakes as well (which naturally comes out a light creamy golden colour). Good luck 🙂

  • Thank you for those fantastic suggestions, Maree! Glad you’re reading the site!

  • Wilton Rose Gel Paste is very intensely coloured. Using gel paste turn your baking into the colours you want more than liquid colours.

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