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I made my daughter this Mini Hello Kitty Cake for her birthday. She loved it!
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.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!