The Pioneer Woman Tasty Kitchen
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Mini Hello Kitty Cake

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Level: Intermediate

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Description

I made my daughter this Mini Hello Kitty Cake for her birthday. She loved it!

Ingredients

  • FOR THE VANILLA SPONGE CAKE:
  • 1 cup Cake Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • ½ cups Milk, Room Temperature
  • ½ sticks Unsalted Butter, melted
  • ½ Tablespoons Vanilla Extract
  • 2 whole Large Egg, Room Temperature
  • 1 cup Granulated Sugar
  • FOR THE LEMON BUTTERCREAM
  • 2 sticks Unsalted Butter, Room Temperature
  • 2 cups Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 Tablespoons Heavy Cream
  • 2 Tablespoons Fresh Lemon Juice
  • ½ ounces, fluid Black Food Coloring Paste
  • 4 drops Red Food Coloring Paste
  • 1 drop Yellow Food Coloring Paste

Preparation

Preheat oven to 350 F. Grease three 5-inch cake pans, and line bottoms with parchment paper.

For the cake:
Into a large bowl, sift the flour, baking powder and salt. Set aside.

Mix milk, melted butter and vanilla in another bowl. Set aside.

Whip the eggs and sugar on medium-high speed in the bowl of a standing mixer until pale, thick and ribbon-like. This will take about 5 minutes.

Reduce the speed to low and beat in the flour mixture until just incorporated.

Scoop out 2 cups of cake batter and add it into the milk and butter mixture. Whisk until well combined. Then pour the mixture back into the remaining cake batter. Fold until well mixed.

Evenly distribute the batter into the prepared cake pans and spread evenly.

Bake in the preheated oven for 20 to 25 minutes or until a wooden pick inserted in the center of a cake comes out clean. Remove pans from oven Cool cakes in pans on a wire rack for about 10 minutes before inverting them out of the pans onto a cooling rack. Let them cool completely before frosting.

For the buttercream:
Beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low. Beat until the sugar incorporates with the butter. Add vanilla, heavy cream and lemon juice. Beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.

For the black outline, scoop 1/4 cup of the white frosting into a small bowl and add black coloring. Add coloring one drop at a time until you get the deep black color. Transfer the black frosting to a piping bag with a small round tip. Set aside.

For the ribbon, scoop 1/4 cup white frosting into a small bowl and add red coloring, mix and add additional coloring one drop at a time until you get the deep red color. Transfer the red frosting to a piping bag with a small star tip. Set aside.

For the nose, scoop out one tablespoon of white frosting into a small bowl and add yellow coloring. Mix and add additional coloring one drop at a time until you get the sharp yellow color. Transfer yellow frosting to a piping bag with a small round tip. Set aside.

To assemble the cake, place one cake layer on your serving plate and spread with 1/3 cup white frosting. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 cup white frosting. Place the last layer of cake on top and lightly coat the top and the sides of the cake with the white frosting.

Transfer the remaining white frosting to a piping bag with a small round tip. Chill the cake in the refrigerator.

Refer to photo and related blog link for visuals. Outline Hello Kitty’s face in a 5-inch circle on a piece of parchment paper. Place the image face up on the cake surface, and prick the outlines through the paper into the frosting with a needle to leave tiny holes in the buttercream. Remove the paper. Pipe black frosting along the pricked outlines, and fill the eyes.

Fill the nose with yellow frosting. Pipe red little stars to fill the ribbon. Pipe white little stars to cover the rest of the face and the whole cake.

Cover and refrigerate. Remove from refrigerator an hour before serving.

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