Perfect for New Year's or any celebration that requires pink, this cake is a showstopper of a centerpiece dessert.
Happy New Year! Break out the bubbly—and the buttercream—and prepare to ring in your most delightful year yet!
Because this, dear humans, is going straight into a pink poke cake. Bubbly champagne. Buttery buttercream. Sparkly sparklers.
All you need is a party horn and a stolen kiss, and you’ve officially sealed up the most delicious day ever.
It all starts here: A simple box of white cake mix.
Bake according to package directions. Then let your cakes cool.
Poke your cakes with a pink paper straw. (Okay, you can use any color. And technically you can use plastic. But the alliterative poetry of ‘pink paper straw’ was irresistible).
A little splash of champagne-spiked strawberry gelatin, and you’re nearly there.
Now, let’s take a moment for a Poke Cake PSA.
See in the photo up there? See how I’m pouring the gelatin over the cakes, which are sitting in the cake pans? Yeah. Don’t do that. It may seem brilliant because it keeps the gelatin from spilling all over the world. But, it also makes it plum impossible to get the cakes out of the pan, on account of the supermoist stuckedness of the gelatin.
I’ve walked you through how to do it better that I did the first time around in the recipe instructions. Follow ‘em to a “T” and you’ll be a-ok, with two purty cakes ready for frosting.
And speaking of frosting, how about we just pipe pink boozy buttercream in bubbly little rounds all over the outside of our cake.
A zip-top bag or icing bag makes this a snap. Just cut the top to create a 1/2-inch hole, and then pipe the icing round and round.
Then, sprinkle with edible pink pearl dust. You can find this stuff in the cake decorating section of most craft stores.
The piece de la resistance? Pink sparkler candles. Because, Happy New Year.
To get giant, perfect slices, this cake works best when refrigerated all along the way. Keep it in the fridge to keep the moist and tender cake from melting underneath the weight of your buttercream. Slice the pieces with a super-sharp knife to ensure a gorgeous cut. Then, grab a fork.
Because, Happy New Year!
Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!