The Hello Kitty Baking Book by Michele Chen Chock

Author:Michele Chen Chock [Chock, Michele Chen]
Language: eng
Format: epub, pdf
ISBN: 978-1-59474-707-6
Publisher: Quirk Books
Published: 2014-09-15T16:00:00+00:00

Makes one 8-inch cake, serves 12 to 16.

Tip: You’ll need disposable piping bags, decorating tip couplers, a small round piping tip (such as Wilton #3), and small and medium star round piping tips (such as Wilton #16 and #21) as well as a turning cake stand or lazy Susan.

Hello Kitty Pink Ombré Cake

HELLO KITTY PINK OMBRÉ CAKE

I made this cake for my own birthday one year—and it was everything I could ask for. Four layers of varying shades of pink cake are filled with a chocolate cream cheese filling and covered with fluffy Swiss meringue buttercream frosting. A multitude of Hello Kitty faces decorate the sides, and the cake is topped off with a perfect red bow.

PINK CAKE LAYERS

1 recipe vanilla cake batter

A few drops of gel-based food coloring

CHOCOLATE CREAM CHEESE FILLING

1 8-ounce package (1 cup) cream cheese, room temperature

¼ cup (½ stick) butter, at room temperature

1 tsp vanilla extract

Pinch salt

3 cups confectioners’ sugar, sifted

4 tbsp cocoa powder

SWISS MERINGUE BUTTERCREAM FROSTING

5 egg whites

1 cup plus 2 tbsp granulated sugar

1 ½ cups (3 sticks) unsalted butter, room temperature and cut into chunks

1 tsp vanilla extract

Pinch salt

Gel-based food coloring (black, red, yellow)

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