Saturday, September 24, 2016

Ombre Cake

I haven't baked in so long, a combination of having our life in storage for a while and then work being so busy meant its been a while. So when I had a cheeky mid week day off and with my friend from work leaving the day after it seemed the perfect time to bake a cake!

I've wanted to try an ombre cake for a while now but its easily the biggest cake I've attempted and boy am I glad I set a whole day aside - I started at mid-day and was still icing at 9pm at night!

I decided given the quantity I was baking to not be adventurous with my flavour (one thing at once) so found a simple vanilla cake recipe and increased the ingredients per extra layer I wanted to make ( x 4 in my case.)

Once the ingredients had been mixed I then divided the batter evenly into 4 small bowls. To create the ombre affect I tinted the layers as follows, then placed each bowl into a greased pan.

  • Bottom Layer: 25 drops blue food colour and 3 drops red food colour
  • Second to bottom layer: 12 drops of blue food colouring 
  • Middle layer: 5 drops blue
  • Bottom layer: 1 drop blue. 

Once baked and cooled on a wire rack (I'm always so impatient at this stage!) I then stacked each layer with butter cream and then crumb coated the whole thing so it looked like this. Then left it to chill in the fridge for two hours. (Ignore the lack of food and ridiculous amount of alcohol in our fridge!)

After making the butter cream for the crumb coat, I split the icing into 2 and made a darker and lighter colour and piped in a rounded layer motion.

 The icing didn't go exactly to plan and its an area I want to continue practising but the inside turned out better than expected and most importantly everyone said it tasted nice!

1 comment:

  1. Wow well done, that look amazing! You're an amazing baker. Keep up the brilliant work. xx