Pink and White Ombre Cake
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 3 h. 55 min.
Ready in
Ingredients
for
1
- For the cake
- 1 ½ cups butter
- 1 ½ cups superfine caster sugar
- 6 large eggs
- 1 Tbsp vanilla extract
- 3 cups self-rising flour (sifted)
- ⅛ cup milk (approx)
- Food coloring (or gel)
- For the filling
- 2 cups Strawberry Jam
- For the frosting
- ½ cup unsalted butter (melted)
- 1 ¼ cups cream cheese
- 6 cups powdered sugar
- 1 Tbsp lemon juice
- To decorate
- sliced Strawberries
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6 x18cm|7" cake tins and line the bases with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine. Add the flour and vanilla and mix well. If the mixture is too thick add enough milk to make a soft dropping consistency.
4.
Divide the mixture into 6 bowls. Add pink colouring gel to 5 of the bowls - making each bowl a little paler, to produce an 'ombre' effect. Leave 1 bowl plain.
5.
Spoon each colour separately into the tins and bake for about 20 minutes until a skewer inserted into the centres comes out clean. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
Place the deepest pink layer on a cake board and spread with a layer of jam. Repeat the layering, finishing with the plain cake.
7.
For the frosting: beat together the melted butter and cream cheese.
8.
Gradually sift in the icing sugar, beating until smooth. Gradually beat in the lemon juice. Cover and chill until spreadable.
9.
Spread the frosting all over the cake and chill for 1-2 hours before serving.
10.
Decorate the top with strawberries.
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