How to Make Pastel Colored Birthday Cake for Summer and Spring with Chocolate Drips and Macarons

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

Start with four layers of classic vanilla cake.

Dab a bit of buttercream frosting on the cake board to act as glue.

Begin stacking the cake layers, using buttercream frosting in between each layer.

Push down slightly on each layer of cake to squeeze any air out between the cake and the frosting.

Apply a crumb coat by adding a base layer of frosting on the sides of the cake to catch crumbs.

Chill the cake to firm up the crumb coat.

Add a second layer of frosting to give a smooth surface around the cake.

Use a scraper or offset spatula to smooth down the frosting into the cake.

Chill the cake again while preparing the colored frosting.

Divide the buttercream into four bowls and add a few drops of gel food coloring to each.

Transfer each color of frosting into its own piping bag and tie it off.

Pipe stripes of pink frosting around the base of the cake.

Add green, then purple, and finally blue towards the top of the cake.

Use a scraper to push the icing into itself to smooth it out.

Add more frosting to areas that need it with the corresponding color.

Make macarons in matching cake colors (light blue, white, purple, and brighter pink).

Prepare white chocolate ganache and pour it into a squeeze bottle for better control.

Apply the ganache drips to the cake, allowing them to go all the way down.

Cover the top of the cake in white chocolate ganache for an even look.

Add the macarons on top of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens