Table of Contents
Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar. Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla. Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want. Add red coloring till pink color, again slowly add a drop at a time till color you want.
It’s pretty much foolproof, and only takes about 5 minutes to make. The frosting is colored with the same pink gel food coloring that’s used to color the cake layers. Now for the most exciting part of this cake, the pink drips!!
Optional: Use red food color to dye part of the frosting pink for the decorations if desired. See steps below. Layer: Place the first layer of cake on a cake stand or plate, add 1 cup of frosting on top and level out with an offset spatula.
Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine. Combine 1/2 cup of the milk and the oil together and set aside. Combine the remaining milk, egg whites, pink food coloring and vanilla together, whisk to break up the eggs and set aside.
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