pretty in pink


It may be President’s Day, but I’ve still got Valentine’s Day on my mind. It was the perfect occasion to make the beautiful pink cake from The Sweeter Side of Amy’s Bread. I think Jen really loved it. I made her Yangnyeumjang Sundubu (soft tofu with spicy sesame sauce) and Jeyookbokeum (spicy stir-fried pork) too, from Authentic Recipes from Korea. I use that book so often, it actually smells like sesame oil. But about the cake, here’s how it went…

I used some throw-away cake pans, which were maybe a bit small, so I had batter left over.

The layers baked up perfectly.

Just like the recipe said, it only took about 2 drops of food coloring to get the tint right.

And then it was decorating time.

But what about the extra batter? I made cupcakes, of course! I had a bag of those seasonal pink, red, and white M&M’s in the house. Pretty sweet, huh?


33 thoughts on “pretty in pink

  1. christina: thanksbrandi: they were very moist and very yummyflb: thankshelene: it's one of my all-time favorite booksdawn: right, i agree about the color. since i made cupcakes AND a full-size cake, we still have so much leftovers… for tonightgeorge: ha, thanksmegan: thanks so much

  2. Thanks for stopping by my blog and I am so happy that you did because it led me to your wonderful little piece of the internet. I am loving all your posts. A man after my own heart. Someone who enjoys food. I am definitely subscribing πŸ™‚

  3. So sweet! I'm on a Korean food kick this week as well – made bibimbap yesterday and the recipe was speckled with all sorts of condiments by the time I was done πŸ™‚

  4. jenny mac: well, we definitely had some serious leftoverslpr: hmm, i guess pinks not normally my thing. thanks.phyllis: sounds good. i've never made that at home, but my gf bought me the special bowls for making it, so you can get the crispy rice on the bottom

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