So, since leaving the world of wedding blogging, I don’t have much occasion to delve into the wealth of pretty found on wedding blogs. I do however love my Pinterest account and find so much inspiration there. When there isn’t a wedding to plan I’m often found busy figuring out how to work something I’ve found there into my life instead.
Birthday sprinkles cake // Pink ombre cake with flags // Purple Ombre cake // Pink Ombre slice
Today’s Friday Food is an ombre cake, something I fell in love with and found via wedding pins but think works just as well as a celebration cake. I made this one to take to my work the day after my birthday to celebrate with them and thought I’d share some tips. There are a wealth of how to’s on various sites (See the list at the end of ones I read,) but really all you need is a dense-ish victoria sponge recipe and frosting. This is my own go-to Victoria sponge recipe (one of Florence’s actually!) if you need one.
For the sponge cake:8oz Self raising Flour
8oz Caster sugar
8oz butter (I usually use somewhere between this amount and half, depending how virtuous I’m feeling, it works just as well)
a splash of milk
and your chosen food colouring!
Buttercream Frosting:1/3 of a pack of unsalted butter
250-300g of icing sugar, according to taste.
a splash of milk
Method:There are 2 ways to mix a sponge, the easy way and the traditional way. If you have a food mixer there is nothing wrong with throwing everything into a bowl and whizzing it up. I’ve done this on many an occassion and it’s worked perfectly, save for the odd air bubble!.
If you want to do it properly, here’s how…
Add the butter and sugar together in a food mixer and ‘cream them’ until the sugar/butter mix is light pale and fluffy.
Next add in your (beaten) eggs and incorporate.
Lastly sift the flour in and mix together gently with your food mixer on a slow speed. Add a splash of milk to loosen the mixture if it’s too stiff, it should pour, but very slowly!
Now divide the mix into 4 equal portions. Keep one aside for the palest layer then add food colouring to the remaining three, to create a slightly more intense colour in each. I wanted mine pale so went easy on the colouring, but the strength of colour is up to you. Just go slowly, a little food colouring goes a long way!
Place each colour mixture into a separate 20cm cake tin and bake at 180 degrees for 15-20 minutes or until golden on top. To test if they are ready, insert a skewer and ensure it comes out clean. Cool on a wire rack.
While your cakes are cooling, mix your frosting. Start with the butter in cubes, at room temperature and mix it (in your food mixer again) to become smooth. Add the icing sugar bit by bt and try not to make an icing cloud int he kitchen – you may want to add it by hand to avoid this then use the food mixer later on to whizz it up into a lighter frosting. Add a splash of milk to loosen it as required.
Assembly:Sandwich each layer together with a dollop of frosting, spread out to a couple of millimetres thickness. If your cakes are particularly ‘dome shaped’ on top you might want to slice them off to make them flatter and stack better.
Next use your remaining frosting to ice the sides of the cake using a palete knife to press it into the cake as you spread in one motion. Pay particular attention to filling in the gaps between each layer at the edges.
Finsh with the top! Don’t worry about having enough frosting, there is plenty here, but if you are concerned just apply a thinner layer and continue to build up evenly.
Decorate your cake as you see fit, I used simple sprinkles for a party finish!
Next step? Enjoy!
Feel free to shoot me any questions you have in the comments box, I’ll help if I can!