Thursday, May 16, 2013

Ombre Pink Lemonade Zebra Cake

Today is a recipe for the Ombre Pink lemonade Zebra Cake that I made for Charly's Baby Shower. This cake was so yummy and it was so cute.  We made my Aunt Laura's 7 Minute Frosting, which was delicious with the cake.  The recipe was delicious and tasted like marshmallow and was perfect for the delicate pink lemonade flavor.  I also love the way all of the layers came out.  The Pink Lemonade Cake recipe came from Let Them Eat Cake! Pink Lemonade Cupcakes.

Ombre Pink Lemonade Zebra Cake


2 1/2 cups flour
1 1/4 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 1/4 cups sugar
1/2 cup + 2 TB vegetable oil
5 egg whites
3/4 cup frozen pink lemonade (concentrate)
1 tsp vanilla
1/2 cup + 2 TB buttermilk
red food coloring
four zebra striped edible paper.  I got mine from Hobby Lobby
3 containers White Frosting (you can used pre made or use my Aunt's recipe for 7 Minute Frosting)
Pink store bought frosting (I bought some from my bakery)
Small rattles (I found them at party city in the baby shower section)
A small decoration for on top of the cake (I used 2 it's a girl cupcake toothpicks)

(To make a 10 in 4 layer cake you will need to double this recipe.  I made it in two batches)


Preheat oven to 350 degrees and spray 2 10 inch cake pans.  (I made the recipe in two batches, rather then 1 double batch, because I only have two 10 inch cake pans)

In a bowl mix flour, baking powder, baking soda, and salt until well blended.

In a large bowl using a mixer either hand or stand mixer, whisk together, sugar, oil, egg whites, pink lemonade concentrate and vanilla until well blended.

Add 1/3 of the flour mixture and whisk until blended.

Add half of the buttermilk and mix until well blended.

Continue adding the flour and buttermilk until everything is mixed together.  Do not over mix.

Next separate your batter into two bowls. Add 1 drop red food coloring into one bowl and mix well.  Add 2 drops food coloring into the other bowl and mix well.

Pour batter into 2 10 inch cake pans and bake for 15 to 18 minutes or until a toothpick comes out clean.

Let cool on racks for 15 minutes before removing from pans.  Remove from pans and then finish cooling on racks.

Repeat this process with the next batch, but when you separate the batter into two bowls you will add 3 drops food coloring to one bowl and 4 drops food coloring to the 2nd bowl.

I layered my layers with the darkest on the bottom up to lightest at the top.

Spread the white frosting in between the layers and then on the outside and top of the cake.

Cut your edible strips to fit on the sides of the cake and follow directions on the package for putting on the cake.

I also cut 1 round circle for the top center of the cake.

I then piped the pink frosting around the bottom and top of the cake covering the edges of the edible paper.

I also piped a second line of frosting around the inside of the top of the cake to cover the edge of the circle of edible paper.

I also piped the pink frosting to cover where the edible papers meet from top to bottom and then at equal intervals around the cake.

Place the plastic rattles on top of the cake in the frosting and a few around the bottom of the cake.

Place the little cupcake decorations towards the back of the cake together.

I will post the recipe for the 7 minute frosting on Saturday.

I hope that you like this cake.  It was really good, and pretty simple to make.  Let me know if you have any questions.  I always love hearing from you.

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  1. That cake look AMAZING!! What a wonderful job…thanks for linking it up with the DIY Sunday Showcase!

  2. So pretty, and I bet it tasted amazing!


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