Hello Kitty Cake for Grownups

 

hello kitty

It looks a lot like a cake that you might find at a little girl’s birthday party, right? Well, this is one that only the mommies can eat. K is obsessed with Hello Kitty for some reason, but since we all grew up with Hello Kitty, we find it endearing. And I think it secretly gives us all a chance to indulge our inner little girl when we buy her HK treats. (There are so many HK treats out there now – way more than when I was a kid!) This year we decided to throw her a Hello Kitty themed birthday party

 

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This of course meant that I had to bake a Hello Kitty cake…a boozy cake. With all of the pink, I immediately thought raspberry. And, I confess, I used a box cake mix because I was in a bit of a hurry. (But, as I’ve mentioned before, even Alton Brown approves of boxed cakes.) You can, of course, omit the liquor if you wanted to make this for a child’s party.

Cake

  • 1 box Duncan Hines white cake mix (If I do cheat and use boxed cake mix, it’s DH. By far the best I think)
  • 3/4 c water
  • 1/4 c chambord (raspberry liquor)  + 1/2 c chambord reserved for post-baking*
  • 1/4 c vegetable oil
  • 3 large egg whites
  • Red food coloring to tint cake pink
  1. Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of two 9″ round cake pans with cooking spray. Place a circle of parchment in bottom of each, and put some cooking spray on top of it. Sprinkle each with a bit of the powdered cake mix to lightly “flour” the pans. (This makes them taste less “floury” and is particularly good when you are making chocolate cakes because the cake won’t have the white flour dust on it when it comes out of the oven.)
  2. Blend cake mix, water, chambord, oil and  egg whites in a large bowl at low speed until moistened (about 30 seconds). Using a hand mixer or stand mixer, beat at medium speed for 2 minutes. Add food coloring slowly during last part of this mixing. Pour batter in pans and bake immediately. (To ensure I divide my batter evenly, I use a kitchen scale to weigh each pan of batter.)
  3. Bake 25 -28 minutes.  Add 3-5 minutes to bake time for dark or coated pans. Cake is done when the cake pulls away from the edge of the pan, is springy to touch on top, and toothpick inserted in center comes out clean.
  4. Remove cake from oven. Place on wire rack to cool, and poke with a turkey trussing needle or bamboo skewer. Pour an additional 1/4 cup of chambord over each cake.
  5. Let cool completely before frosting.

*If omitting the liquor, replace with water.

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The very pink batter before going into the oven.

Filling – While the cake is baking, you want to make this so it has time to cool

  • 3/4 jar Polaner All-fruit raspberry jam
  • 2 T Chambord

Warm in a saucepan to blend, then let cool

Frosting – I used a basic butter cream, with Spectrum Food Coloring (Deep Rose and Red) for the colored frosting. Save a portion of uncolored frosting for the HK face and writing.

Decoration

  • 2 sticks of black licorice
  • 2 black jelly beans for the eyes
  • 1 orange jelly bean for the nose

To Assemble

  1. Optional – Prepare cake base with 3″ strips of waxed paper or parchment paper to serve as a crumb catch under bottom layer. (Lay them into a circle that will sit under the edge of the bottom layer and extend out. You don’t want them too far under the cake, or the cake will tear when you pull them out.)
  2. When cakes are cool, turn the bottom layer out of the pan, and place it on cake base to side down so that the flat/pan side is facing up.
  3. Pipe a half inch wide circle of pink buttercream around the outer edge of the top of the bottom layer. This will prevent the filling from leaking out.
  4. Spread the filling in the center of the buttercream rings. Spread out to the buttercream with an offset spatula.
    Turn the top layer of the cake out of the pan onto a flat plate so that you can place it pan side down onto the filling.
  5. If the top layer is very rounded on top, carefully flatten by cutting the round part off with a bread knife. Frost the cake with the pink frosting. Lightly sketch the outline of Hello Kitty’s face with a toothpick or chopstick.Pipe in the face. I used a wilton #21 tip.
  6. Add the writing and bow.Add the eyes and whiskers.
  7. Pull out the crumb catch.
  8. Fill in frosting as needed at bottom edge.

 

 

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