Pink Pineberry & Vanilla Butter Cake

Directions

Vanilla Cake:

• Preheat oven to 350 degrees.
• Grease two 8-inch baking pans and line them with parchment paper.
• Cream the butter and sugar together for approximately 3 minutes.
• Add the egg whites one at a time, mixing thoroughly after each addition, scraping the bowl when necessary. Add a few drops pink food coloring.
• In a separate bowl, combine the flour, baking powder, baking soda, and salt.
• With the mixer on low speed, add the flour mixture and the buttermilk alternately, beginning and ending with the flour mixture.
• Pour batter into prepared pans and bake for 18-20  minutes, or until a toothpick inserted in the center of the cakes comes out clean.
• Cool on a rack for 10 minutes, then loosen cakes from the sides of the pans and invert on a wire rack to cool completely before frosting.

Vanilla Buttercream & Toppings:

• Whip the butter on high speed for 2-3 minutes, scraping bowl occasionally.
• On medium speed, add 6 cups powdered sugar one cup at a time, letting each cup of sugar incorporate before adding the next.
• Add the cream and salt gradually as you add the last cup of sugar. If it seems to stiff, add another 1-2 tablespoons of cream.
• Add a few drops pink food coloring, then whip on high speed for 4-5 minutes.
• Once cakes are completely cooled, add a large dollop of  buttercream to the center of the first cake, spread evenly, then stack the second cake on top.
• Frost the double layer cake completely. Wash some Wish Farms Pink-A-Boo ^® Pineberries with cool water and pat dry. Top and decorate your cake with a mix of halved or whole Pink-A-Boo^® Pineberries