Make this Ombre Layered Cake this Valentine. Moist, fluffy tender crumbed white cake tinted in varying colours, frosted with vanilla buttercream and decorated with sugarpaste hearts creating a stunning ombre vanilla valentine cake.
Nothing says i love you quite like cake. Making an ombre layered cake has been on my to do list for about a year. With it Valentine round the corner it just seemed like the right time. To make this ombre cake i used my favorite fluffy white cake recipe. It’s the same recipe i used for My Pretty White Cake just over a year ago. This white cake is simple to make, something i am a big fan off. Baked from scratch with minimal effort yet produces a stellar product. With a tender crumb this cake just delicious. Each cake layer was tinted in a varying shades of red, filled and frosted with vanilla buttercream and finally decorated with sugarpaste hearts.
On this post i will be sharing a video tutorial on how i decorated this Ombre Layered Cake. Being a self taught baker i have been incredibly blessed to come across tutorials shared by some talented cake makers. So i thought i would share some of skills i learnt for these wonderful people.
Love only grows by sharing. You can only have more for yourself by giving it away to others.
Nothing says i love you quite like cake. So hopefully you will make this ombre layered cake for a love one or loved ones.
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Make this Ombre Layered Cake this Valentine. Moist, fluffy tender crumbed white cake tinted in varying colours, frosted with vanilla buttercream and decorated with sugarpaste hearts creating a stunning ombre vanilla valentine cake.
Ingredients
- Ombre Vanilla Cake
- 270g cake flour
- 240ml whole milk ( you can use semi skimmed/ skimmed milk)
- 6 large egg whites or 180g egg whites( i use 2 chicks liquid egg whites)
- 2 teaspoons almond extract
- 1 teaspoon vanilla essence
- 350g granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon table salt
- 180g unsalted butter, softened but still cool,cut into cubes
- Red colour paste
- Vanilla Buttercream
- 240g (1 cup) unsalted butter, room temperature
- 190g (1 cup) vegetable shortening (Trex)
- 800g (8cups) icing sugar
- 120ml (1/2 cup) whipping cream
- 2 teaspoons vanilla extract
Instructions
Ombre Vanilla Cake
Grease 3X 6 inch round cake tines and line base and sides with non stick baking paper
Heat oven to 170 degrees Celsius.
Pour milk, egg whites, extracts into a jug and mix with a fork until blended.
Mix cake flour, sugar, baking powder, salt in bowl of mixer on slow speed. Add cubed butter and continue beating.
Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed ( high if using handheld mixer) for 11/2 minutes.
Add remaining 1/2 cup of milk mixture and beat for 1 minute more.
Divide batter evenly between 3 bowls(i use a measuring cup to ensure batter is divided evenly). Add food colour to each bowl, to create a slightly more intense colour in each.
Place each colour batter in separate 6 inch cake tins.
Bake until toothpick or skewer inserted in the centre comes out clean, 25-30 minutes.
Let cakes to cool in cake tin for about 5 minutes. invert the pan onto rack and let cake cool completely.
Buttercream frosting
In bowl of stand mixer beat butter and vegetable shortening until light and creamy , about 5 minutes.
Add icing sugar a cup at a time and beat well until combined. As frosting thickens add whipping cream and beat until frosting is light and fluffy. Add vanilla extract and beat until evenly incorporated.
Sugarpaste Hearts
What you will need
Rolling pin
Heart cutter
Sugar shaker filled with corn flour or icing sugar
50g sugarpaste, tinted in varying shades of red
Instructions
Lightly dust a clean work surface with corn flour.
Roll out the coloured sugarpaste, about 3mm thick.
Cut out heart shapes.
Place sugarpaste on a board covered with greaseproof paper.
Allow to dry for several hours or overnight at room temperature.
Repeat for other shades of sugarpaste.
Frost cake and arrange sugarpaste hearts as desired
Store in zip lock bags if you do not want the sugar paste to dry up.
To assemble cake
Using a serrated knife level each cake by cutting the domed top.
Spread a thin layer of icing on your cake board. .Place the darkest coloured layer of cake, flat side down on top and plop a big dollop of icing in the middle. Spread the icing carefully. Once it is nice and flat, stack the second darkest cake, flat side down and spread another generous amount of frosting then place final cake, flat side down.
Spread a thin layer of frosting on the sides and then top of cake. It helps to use a turntable when frosting a cake. Hold a scraper flat against the side of the cake and then turn the turntable and scraper to make a nice, smooth coat of icing. Smooth the top of cake with scraper, drawing the peaks o the top edges of cake into the centre.
Chill crumb coated cake in fridge for 30 minutes until buttercream is nice and firm.
Once cake is chilled, cover evenly with buttercream using an off set spatula and then use a scraper to smooth the edges. Decorate with dried sugarpaste hearts.
June Burns says
Such a gorgeous cake! red velvet is always good, but this ombre variation is so cool! 😀
ChiChi Dodoo says
Thank you June 🙂
Oana says
This is so beautiful and delicate, inside and out! Well done, thank you for inspiring us! Pinned!
ChiChi Dodoo says
Thank you Oana