Ombré cake


Usually for my birthday my mum makes me one of her classic Victoria Sponges, which always taste amazing. However, last year I decided to make my own to try out a new decoration technique. Ombré cakes are a great way to create the wow factor with little effort put in, so why not give it a go!

Ombré Cake

Prep time: 30 minutes
Cooking time: 25-30 minutes
Serves: 16 People 

Ingredients: 

For the cake: 

  • 400g softened butter 
  • 400g caster sugar 
  • 400g self raising flour 
  • 8 free range eggs 
  • 1 tsp vanilla extract 
For the buttercream: 
  • 250g softened butter 
  • 500g Icing sugar 
  • 1tsp milk (optional)
  • Gel food colouring of your choice 

Method: 

Firstly, preheat the oven to 180 degrees Celsius, and line three 9 inch cake tins with baking paper. 
Place the softened butter and caster sugar into a bowl and mix together using a wooden spoon, until fully combined and of a creamy consistency. 
Gradually add the eggs one at a time and the vanilla extract, mixing well between each addition to incorporate as much air as possible. 
Finally,  sift in the flour and fold in using a metal spoon in a figure of eight action until fully combined. 
Pour the mixture into the prepared tins and place into the oven for 25 to 30 minutes or until golden brown and springy to the touch. 
Leave to cool completely on a wire cooling rack. 

Meanwhile to make the buttercream place the softened butter and sifted icing sugar into a bowl and mix thoroughly until smooth. If needed add a splash of milk to loosen the mixture so it is easy to pipe. Divide the icing into three and place food colouring into two of the thirds, making one darker than the other. 

Once the cake has cooled sandwich the layers together using a tablespoon of buttercream. Crumb coat the whole of the cake by piping all the way around the outside and smoothing over with a palette knife at a 90 degree angle. Place the cake into the fridge to set for half and hour before continuing to decorate. 

Place a tablespoon of buttercream on top of the cake a smooth over using a palette knife. Using a piping bag with a plain nozzle attached pipe two lines of each colour buttercream around the outside of the cake, ensuring you don't leave any gaps. Carefully smooth over the buttercream using a palette knife at a 90 degree angle, until the lines have merged. 

I decorated my cake with a homemade bunting, but you could decorate with sweets or buttercream swirls. A plain cake like this has so many options in which you could get very creative! 

I hope you enjoyed this recipe, and happy baking!

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