This beautiful pink tower of cake and fresh berries is from a custom cake maker Charlotte Blanche and his new book Deliciously decorated. Today, she’s sharing with us the on-trend ombre glaze technique that turns your favorite shade from light to dark. Try it yourself in White’s recipe, below.
Organic Lines Ombré Cake
Shadow ! Undeniably the buzzword of recent years, this design is a very simple way to bring some shade to your table in an impressive way.
Serves up to 34
8 inches and 6 inches. Layers of classic Victoria sponge cake (see below) filled with cream cheese frosting (see below) and raspberry jam
Selection of whole fruits – such as cherries, strawberries and blueberries
1 extra large egg white
Castor sugar / superfine
Cream Cheese Frosting (see below)
Dark pink paste food coloring
4 dowel rods
8 and 10 inch cake drums / circles
Double-sided adhesive tape
Large palette knife
Dark pink ribbon
Start by making your classic 8-inch and 6-inch Victoria sponge cake layers, filling them with raspberry jam and a little cream cheese frosting or buttercream. Place your 8 inch cake on an 8 inch cake drum / circle.
Attach your 8 inch level to a larger 10 inch cake drum / circle. A cross of double-sided tape in the center of your 10-inch cake drum should be enough to glue the 2 levels together.
Prepare the sweet fruits, which will be the final touch of your beautiful cake. Sweetening a fruit is a quick and easy task that involves painting with a thin layer of egg white before sprinkling it immediately or dipping it in powdered / superfine sugar. Sweet fruits should dry for 2-3 hours before placing on your cake.
Coat your layers with cream cheese frosting crumbs. Let the layers rest for 30 minutes in the refrigerator.
Divide the remaining cream cheese frosting evenly between 2 bowls and color 1 bowl with light pink paste food coloring.
Remove your 6 inch. floor of the refrigerator and spread a thick layer of white cream cheese frosting on top and halfway down the sides of the cake. Pour some of your pink cream cheese frosting into your white and mix it in a shade of pale pink and spread it in a thick layer around the bottom half of your 6 inch tier.
Clean your large palette knife and hold the tip of the blade so that it is gently pressed against the top edge of the side of your cake. Without moving the blade, slowly turn your turntable counterclockwise (assuming you are holding the knife in your right hand and turning with your left) so that a line is created in the icing. When you reach full rotation, gently move your blade down to create a second row directly below the first. While continuing to move around the cake, bring the blade back down in the same way until you reach the bottom. The cake should have a pattern of organic lines that have mixed the 2 shades of frosting with each other.
Tidy the top edges of your 6-inch tier using your side scraper, pulling all the top edges toward the center of the cake.
Repeat step 6 with your 8-inch tier, this time using your pink cream cheese frosting on top and halfway down the sides, before pausing to add some more food coloring in. dark pink paste to your remaining pink frosting. Spread this darker shade of pink around the bottom half of your 8-inch floor.
Repeat step 7 with your 8-inch tier, making sure the dowel rods are still exposed and still slightly higher than the top of your frosted cake.
Spread some dark pink frosting around the bottom of your cake to cover the silver of your 8 inch cake drum / circle and finish the edges of this drum with a pink ribbon. Carefully stack your 6-inch level on top of the 8-inch level. Finish the cake with the sweet fruits you have prepared in advance.
Classic Victoria Sponge Cake
There are few things in life that are more disappointing than a dry slice of Victoria Sponge Cake. That’s why I won’t! This recipe is foolproof and the result is smooth, light and chewy. Prepare this cake for an afternoon tea that is sure to delight your guests.
Make an 8 inch cake
3 sticks of unsalted butter
1 3⁄ 4 cups powdered / granulated sugar
6 large eggs
2 teaspoons of vanilla extract
2 2⁄ 3 cups self-rising / rising flour
11⁄ 2 teaspoons of baking powder
6 tablespoons of whole milk
Two 8 inch round cake pans
Preheat the oven to 350 ° F.
Beat butter and sugar together until pale and creamy. Never underestimate the time it will take to complete this step. Wait 5 minutes using a stand mixer with a paddle attachment or 5-7 minutes using an electric hand whisk. If you want to go for manual power, beat vigorously with a wooden spoon until creamy and your arm drops.
Add one egg at a time, allowing each egg to be fully incorporated before adding the next. This patience should prevent curdling.
Add the vanilla extract to your mixture.
Sift the flour and baking powder into a separate bowl and stir them into your wet ingredients by hand. Be gentle and stop mixing as soon as the flour is incorporated.
Add a little milk to get a dripping consistency – the cake mix should come off your wooden spoon like heavy cream. Divide this mixture between 2 round cake pans and bake for 35-40 minutes or until the cakes are risen and a toothpick inserted in the cake comes out clean. Let the cakes cool in their molds for 5 minutes before unmolding on a wire rack. A 6 inch cake will need 25 to 30 minutes and the cupcakes will take about 20 minutes to bake.
* Halve all quantities for a 6 inch cake or 12 cupcakes
Cheese Icing Cream
This is the only way to complete the Red Velvet cake. However, I promise you that if you try this in place of the basic buttercream in your Victoria Sponge Cake, you will never look back!
Makes enough for an 8 inch cake or 24 cupcakes
2 sticks of unsalted butter
9 ounces of whole cream cheese
6 1⁄ 4 cups icing / icing sugar
Roughly chop the butter and beat in a stand mixer for 3 minutes until creamy. You can also do this using a hand-held or hand-held electric mixer, although you will find that the latter takes a lot longer.
Add 2 generous cups of icing / icing sugar and beat until combined.
Pour the cream cheese (yes, you have to use whole fat, it’s not a diet option!) Into the buttercream mixture and beat until combined. You may find that the mixture becomes moist and chewy, or that it starts to appear to curdle – don’t worry either way.
Add 2 more generous cups of icing / icing sugar and beat until well combined, scraping sides at least once.
Remove your whips from the icing and test by running a finger through the mixture; your finger should leave a mark that retains the icing. You’re aiming for a thick whipped cream consistency, so add more icing / confectioner sugar if the mixture is too runny.
Once you’re happy with the consistency of your frosting, I recommend giving it another 2 minutes of beating to create a beautifully smooth consistency.
More ombré cakes of the day:
Vanilla and blackberry mascarpone cake
Pink Ombré Almond Cake with Cherry Jam
Ombre Blue Petal Cake