A few days ago was my daughter's 15th Birthday. She requested for a purple ombre cake. I am hopeless when it comes to cake decoration, my piping skills are much to be desired! I have never decorated a whole cake, complete with piping before. My daughter says, "No matter how it turns out, I will still like the cake". There! Even she knows the limitation of my cake decoration skills! Haha!
Purple Roses Ombre Cake.
View from the top
From the photo it looks like blue, but the colours are actually shades of purple! An Ombre Cake is a cake with layers of different hues of the same colour and the frosting outside is of matching shades of the same colour. The darker colour would usually be at the bottom, getting lighter as it reaches the top. Though there is still room for improvement, I was quite happy with my first try!! :)
Happy Birthday to our daughter.
She was totally happy with the cake.
The cake is White Velvet Cake, which I coloured with tinge of purple.
The three different shades of the same colour for the frosting.
The three different shades of the same colour for the cake layers.
For the cake, I have used White Velvet Cake from Rose's Heavenly Cakes, pg 17 (serves 8 to 10) or you may get the recipe from Rose's website here (which serves 12). The changes I made was (based on the recipe serving for 12) :
~ to reduce the amount of sugar to 220gm instead of the original 300gm.
~ used salted butter, thus omitted the salt.
~ divide the batter into three equal amount, tinge one portion with some purple colouring, second portion with a lesser amount of the purple colouring and the third portion with even lesser amount of the purple colouring.
~ used 3 baking pans of 7" diameter and baked for 25 minutes.
For the buttercream : You can use any of your favourite buttercream recipe.
Here I have used as follows :
Buttercream
400 gm salted butter
3 to 3-1/2 cups icing sugar, sifted
1 tsp vanilla extract
1-2 tbsp whipping cream
Beat butter and icing sugar for about 3-4 minutes. Add in vanilla extract and 1 tbsp whipping cream, and beat for another minute or two. Add more cream if buttercream is too thick, or add more icing sugar if it is too soft to pipe. Divide into three portions and tinge as per the cake layers above.
#92/100And I'm sharing this with :
Cook-Your-Books #4 hosted by Kitchen Flavours
Cook-Your-Books #4 hosted by Kitchen Flavours
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