FOOD
Pink Pound Cake
Covered in pink frosting, edible flowers, and Maraschino cherries, this might be the prettiest sprinkle-filled cake ever.
FOOD
Pink Pound Cake
Covered in pink frosting, edible flowers, and Maraschino cherries, this might be the prettiest sprinkle-filled cake ever.
Ingredients
- Batter: (18cm pound cake mold)
- 1/2 cup butter, room temperature
- 3/4 cup powdered sugar
- 2 eggs, beaten
- 1 cup flour
- 1/2 teaspoon baking powder
- 3 1/2 tablespoons milk
- 2 tablespoons rainbow sprinkles
- Icing:
- Lemon juice
- Powdered sugar
- Pink food coloring
- Topping:
- White chocolate, melted
- Dragées
- Edible flowers
- Maraschino cherries
Steps
- Preheat oven to 350 degrees. Prepare a loaf pan with cooking spray and parchment paper.
- In a mixing bowl, whip butter then slowly add the beaten eggs. Add remaining batter in ingredients and whisk to combine.
- Transfer batter to prepared pan and smooth the top with a spatula. Bake for about 50 minutes. Once cooled, decorate as desired.