Pink Cakes are for Daughters
Last week I made a cake just for Dearest. This weekend, I made a cake welcoming our daughter back from her trip to Mexico.
In her honor I made it pink.
She loved it! It is a pink pound cake with a simple pink lemonade icing.
The day today was perfect for Lunch outdoors.
The temperatures are mild enough, the wind just light enough to enjoy time in the sun.
Our lunch was a splendid, simple, spring fare.
A Souvenier Blanket.
We used the blanket my daughter purchased on her trip. We worked the colors of the flowers and tablescapes around the blue from the blanket.
Our first Tulips!
to bloom just happen to match the cake perfectly! It is such a delight when the Tulips return to the spring garden.
- 1 Duncan Hines Pink Velvet Cake Mix
- 1/2 cup (one stick) butter, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 2/3 cups water
- 1- 8 oz. container sour cream
- 1 cup all-purpose flour
- In an electric mixer, cream until fluffy the butter and the sugar.
- Beat in the eggs one at a time.
- Stir in the vanilla extract
- Beat in the sour cream and the water
- Beat in the cake mix and the flour
- Pour batter into the prepared pans (I used a bundt cake pan - grease the pan with shortening and then lightly flour pan making sure to shake off excess).
- Bake cake at 350 decrees from 60 to 80 minutes or until a toothpick inserted into the center comes out clean.
- Cool cake in pan for 10 minutes.
- Turn over cake onto cookie rack and cool completely.
- Make a basic confectioner's sugar icing with lemon juice. Add some pink coloring. Make the icing thick enough to pour over and to gently spread. Use Parchment sheets underneath the cake to catch the excess frosting for a clean cake plate.
- Serve with fresh fruit.
Strawberries and Cake
Pink Pound Cake and a beautiful lunch
I am so glad my daughter’s returned from her trip and that we had the opportunity to spend the day together. I sent her off with slices of the cake and with the Pesto Pasta….as she put it – from our Delightsome lunch.