I’ve been wanting to make a pink ombré cake for a while, but finally decided to do it this past week as the internet had been down for a few days. I’ve never baked something so visually pleasing and impressive that’s been so easy.
I usually prefer baking a cake from scratch, but I decided to try this particular cake mix after spotting it in the kitchen of a very popular patisserie. I was quite impressed with the fact that even though it was one of the cheaper cake mixes it included the icing mix which was also vanilla flavoured. If you want to bake a cake from scratch, I can recommend this cake recipe from Martha Stewart which you can just adjust according to the recipe below.
Ingredients for Cake:
- 1 Packet Vanilla Cake Mix( I used Golden Cloud’s)
- 3 eggs
- 150 ml Sunflower oil
- 200 ml Milk
OR Follow the Martha Steward recipe
- Crimson Liquid Food Colouring
- Preheat the oven to 180°C and prepare three 20 cm cake tins by lining them with baking paper.
- Mix the cake batter according to the packets instructions. I added an extra egg and a little extra milk to the mix to ensure a I get a soft, moist cake.
- Divide the cake batter equally into three bowl. Add a few drops of food colouring to each bowl, increasing the amount so that you get three different shades of pink. Bear in mind that the finished cake will be slightly lighter than the batter.
- Pour the batter in to the cake tins and bake for about 10-15 min.
- Let cool on a wire rack covered with a damp cloth.
Ingredients for Buttercream Frosting:
- 100 g butter, softened
- Packet of Golden Cloud icing mix or 200 g of icing sugar and a drop of vanilla essence.
- 2 tbsp milk
- a drop of Crimson Liquid Food Colouring
- Beat the softened butter and slowly add all the icing sugar or mix.
- Once its all been blended add the milk slowly to reach the correct consistency. It should be soft and airy but still able to hold its shape.
- Finally add a small drop of food colouring to create a soft pink colour and mix it in.
Assembling the cake:
- Begin with the darkest layer of cake and cover the top with a thin layer of icing to about 1/2 cm from the edge using a palette knife. I used a regular knife instead, but a palette knife does give the smoothest results.
- Place the medium coloured layer on top of the darkest and repeat the icing process.
- Finally place the lightest layer on top and begin icing the top with about a third of the remaining icing. Use the last bit of icing to cover the sides of the cake, which require the most icing.