Posted on March 23, 2015
Pink Ombre Celebration Cake //
Last Sunday it was Mothers Day here in the UK, and since I don’t currently work Sundays (for the first time in my life!) I decided to spend it with my Mum, Grandma and sister, having a lovely afternoon tea! And I took the opportunity to try a cake I’ve wanted to attempt for a little while: an ombre cake (with colour gradation in the layers).
I was really pleased with how it turned out, I think I managed to get the change of colours subtle enough that there’s a good flow between each one. I coated the cake in vanilla buttercream, with a pastel purple colour in it (which is one of my Mum and Gram’s favourite colours).
You’ll Need: (Per Layer, ie. 3 Layers = 3 Batches of Ingredients
240g Self Raising Flour
280g Caster Sugar
80g Butter, Unsalted
240ml Whole Milk
Pinch of Salt
1/2 Tablespoon Vanilla Extract or Paste
Food colouring of choice (I used Sugarflair ‘Pink’)
1. Pre-heat oven to 170c/Gas Mark 3. Butter and line a cake tin approx. 16cm wide, with a high edge.
2. Combine the flour, sugar, butter and salt until it reaches a sandy consistency, then slowly add half the milk, and mix until combined. If you are colouring your cake, now is the time to add. Slowly add the colour until you reach the desired shade, and it is thoroughly mixed with no lumps.
3. Whisk the egg, vanilla extract and the other half the milk together, then pour into the cake mix and continue to mix until combined.
4. Pour mixture into pre-prepared tin and bake on the middle shelf of your oven for 35-40 minutes, or until a skewer inserted comes out clean.
5. Once baked, leave to cool slightly on a wire rack, then turn out from the tin.
6. Repeat this however many times you need til you have the required amount of layers!
1kg Icing Sugar
320g Butter, Softened
100ml Whole Milk
1/2 teaspoon Vanilla Extract or Paste
Food colouring, if needed (I used Sugarflair ‘Purple’)
Beat the icing sugar and butter together until the mixture all comes together and is well combined. Mix the milk and vanilla in a separate bowl, then slowly add to the buttercream. Mix on a high speed until light and fluffy, at least 5-6 minutes (this can be done by hand but it rarely reaches the right consistency). The softer it is, the easier it is to spread.
Split icing in half (or make it in two batches) one for the crumb coat and one for the colour. You may need more, or less, than stated, depending on the size of your cake. My cake required approximately this much, and it was quite a big cake – it stood about 25cm tall!
If colouring, add only a tiny bit at a time, and mix well to ensure the colour is evenly distributed throughout.
Using a cake turntable, pop your cake on and dollop your crumb coat buttercream onto the cake. Using a palette knife, evenly spread the buttercream all over the cake, trying to keep it level on the top. Using a crumb coat is a good idea, as it seals the crumbs in. Don’t worry about it being a bit messy – you are covering it up after all!
For your coloured layer, do the same, but try be a bit more neat and tidy. Using the edge of your palette knife, you can make a very neat straight edge. There are also special tools you can buy from cake decorating shops to help keep a neat edge.
A cake turntable is a great piece of kit to have, and they are fairly inexpensive. If you’re at all keen to make more decorated celebration cakes, it’s a must have piece of kit. Mine is by Tala, and cost £19.99.
Any leftover icing can be used to decorate the top – I did a pattern round the edges and some little flowers in the middle.