Pink ombré buttercream and pink ganache top off a three-tiered pink vanilla almond cake that is perfect for special occasions. Festive decorations like mini snack cakes, French macarons, meringue, and sprinkles make it over the top.
This sponsored post is written on behalf of Dixie Crystals. All opinions are my own.
I love everything about this cake! From the pink ombré frosting to the chocolate ganache, and all the adorable decorations – they all combine into a perfectly cute cake. Spring usually brings a lot of special celebrations. My Pink Ombré Drip Layer Cake is perfect Valentine’s Day, Mother’s Day, baby showers, brunches and anniversaries!
I wanted this cake to be pink inside and out. It starts with one of my favorite – and easy – vanilla almond layer cakes that I tinted pink. I made a full batch of my vanilla almond frosting, but didn’t need to use it all, so there will be extra. Hello, mid-week decorated cupcakes! My Little loved this cake because her current favorite color is pink. If she had her way, she’d eat it for breakfast, lunch, dinner, snacks, and dessert too.
The toppings definitely make the cake. Chocolate drip cakes are really fun to make because they can be customized completely. I love using edible decorations, like snack cakes, homemade meringues and macarons. Make sure you give yourself enough time to have everything made beforehand. The sprinkles are my favorite part – obviously, since I have a slight sprinkle obsession.
Treat yourself to a delicious dessert and try my Pink Ombré Drip Layer Cake today!
Until next time,
Love and Confections!
I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. Thank you for supporting the brands that make Love and Confections possible. This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.
This is beautiful!!
Thank you!
How in the world did you only add 2 Tbsp. heavy cream to your frosting? I added at least 13 Tbsp. and it was still stiff! Please advise. Thanks
Hi Janet. I found that 2 tablespoons was plenty of heavy cream. The butter needs to whip up very very light. The icing needs to be slightly stiffer to be able to pipe. I live in Florida, where we have a higher humidity, which can sometimes affect the icing. As always, your best judgement should be taken into account for baked goods regarding climate and moisture when you bake. As the recipe suggests, you can also use milk, which is slightly less dense, than the heavy cream and would not have to use as much. 13 tablespoons for that amount of frosting seems like too much. The food coloring also can change the consistency of the frosting, which is why I started with that specified amount of heavy cream. You can also reduce the amount of powdered sugar. The powdered sugar should be added gradually and alternated with the liquid, to ensure a proper consistency. Please let me know if you try it again and how it turns out.
thanks, but I did whip up the butter until very light and creamy, and once I started adding in the powdered sugar, it turned to a paste, which is why I had to keep adding in more heavy cream., I am no novice to baking, I am 65 yrs old, and have baked more cakes than you can imagine, and I have never experienced this before! I finally got it pipeable and frosting stage, and it still could have used more. I live in Iowa and right now we are very dry due to the furnace running all the time. I got the frosting finally on., and just had to question as to whether it was a typo?
I think the main issue was probably the dryness. I would suggest using milk instead of heavy cream next time, and reducing the powdered sugar slightly. The main reason for that much sugar is to have a stable buttercream base to pipe the ombre and do the drip.