Mexican Pink Cake (Cortadillo)

Preheat the oven at 350 F. Add all the ingredients in the mixer bowl and using the paddle, mix slow until everything incorporates, then increase the speed and mix until there are no lumps. Grease the baking pan you are using with pan spray; if you use a silicon one, you don’t need to grease it. Bake for 25-30 minutes if using a silicone mold, and 20-25 minutes if is a metal baking pan. Ensure is fully baked sticking a toothpick in the center and if it comes out clean, it's done. Let it fully cool down before you put the icing. To make the icing mix the cup of powdered sugar with the colorant and only 1 tbsp of water, to make it easy add the colorant in the water before you add it in the sugar, mix well. It will be thick and this is very helpful to get rid of lumps, keep mixing until they are gone and then add ¼ tsp of water and mix, a ¼ more and it should be good. Spread evenly over the cooled cake, it is not a thick layer of icing so don’t worry it should be enough. Immediately add the sprinkles before the icing dries up. Cut it however size you like and enjoy just like the one from the panaderia.