Receta Ombre Rose Cake Recipe
It was my hubby’s birthday
a couple of days back and after much planning & discussion with him and our little one I finally decided to try an Ombre Cake with buttercream frosting... then came the part of choosing the color and both
had their own views but finally I chose peach :D.... An
Ombre cake is a layer cake with graded hues of a single colour, as well as
matching, graded frosting. I used the same White Cake recipe from my
- Black and White Layer Cake and baked the cake in four 6 inch round pans. Here is
- how I made this cake....
- Peach Ombre Rose Cake Recipe
- 4 large egg whites
- 3 ½ cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 2 cups sugar
- 16 tbsp / 1 cup / 2 sticks unsalted butter, at room temperature
- 1 ½ cups very cold water
- 1 tsp vanilla extract
- ½ tsp almond extract
- Gel Food colouring (I used
- Wilton Creamy Peach)
Method:
Butter and flour the edges
of four 6-inch round pan, shaking out the excess flour. Line the bottom
with a round of parchment.
In a bowl, combine the flour, baking powder and
salt; whisk to blend and set aside.
In the bowl of an electric mixer
fitted with the whisk attachment, whip the egg whites on medium speed until
foamy. Increase speed to medium high and continue to beat until stiff
peaks form.
Transfer the egg whites to another bowl and set aside.
In the bowl of the electric mixer now fitted with the paddle attachment,
combine the sugar and butter, and beat on medium-high speed until light and
fluffy, 2-3 minutes.
With the mixer on low speed, beat in half of the dry
ingredients just until incorporated.
Blend in the water, vanilla and
almond extracts.
Beat in the remaining dry ingredients just until
incorporated.
With a silicone spatula, stir in about a quarter of the egg
whites to lighten the batter. Gently fold in the remaining egg whites,
until the batter is smooth and no streaks remain.
Divide
the batter evenly among four bowls (use a kitchen scale or your measuring cups
to ensure accuracy).
With the food colouring of your choice begin to tint the
cake batter into different shades of peach using a toothpick, mix the colour
evenly into the cake batter. I left one bowl without any colouring.
Preheat the oven to 350˚F/
180°C.
Pour the batter into the prepared pans and bake, rotating halfway
through, until a toothpick inserted in the center comes out clean, about 20-25
minutes.
Transfer to a wire rack and let cool in the pan for 20 minutes.
Run a knife around the edges, then turn the cake out onto the rack and
let cool completely.
Vanilla Buttercream
Frosting
1 cup unsalted butter (2
sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like
ice cream.
3-4 cups confectioners’
(powdered) sugar, sifted
1 tablespoon vanilla
extract
up to 4 tablespoons milk
or heavy cream
Beat butter for a few
minutes with a mixer with the paddle attachment on medium speed.
Add 3 cups of
powdered sugar and turn your mixer on the lowest speed until the sugar has been
incorporated with the butter.
Increase mixer speed to medium and add vanilla
extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your
frosting needs a more stiff consistency, add remaining sugar. If your frosting
needs to be thinned out, add remaining milk 1 tablespoons at a time.
Divide
frosting into 4 bowls with the white frosting a little more than the other 3 to fill
the cake layers and to frost the top of the cake. Using the cooled
cake as a guide; tint the other 3 bowls of frosting with peach colour to match
the cake layers.
Assembly
Layer the cakes, darkest on the bottom, frost with a very thin layer of
buttercream between each layer.
Frost the outside of the cake with a thin layer
of frosting.
Prepare a piping bag with Wilton 1 M tip to pipe roses.
Fill
piping bag with the darkest colour icing and pipe roses along the bottom of the
cake.
Repeat with remaining colors of icing and frost the top of the cake with
the lightest colour.
This picture was clicked
by Aaryan and when I told him that it’s a nice click he was very happy and
asked me “will you post it on your website and Facebook and tell your friends
that it was clicked by your son”??? :) :)