John Myers
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Pink Ombre Cake
The perfect pink ombre cake recipe with a picture and simple step-by-step instructions.
Cake batter
- 240 g Soft butter
- 480 g Sugar
- 2 Pc. Free range eggs
- 660 g Flour
- 1 packet Baking powder
- 240 ml Milk
Swiss meringue buttercream
- 280 g Sugar
- 140 g Protein
- 280 g Soft butter
- 1 Pc. Vanilla pod scraped out
decoration
- 1 kg Fondant, pink
- For the cake batter, preheat the oven to 180 ° C (top and bottom heat). Beat the butter with the hand mixer until creamy and then let the sugar trickle in. Add the eggs one at a time and stir in well. Mix the flour with baking powder and gradually stir into the dough, alternating with the milk.
- Halve the amount of dough and then divide the halves into thirds each, so that there are six bases. Color each amount of dough with food coloring in pink (gel colors, e.g. from Wilton or Sugarflair) so that a gentle color gradation is achieved – from pale to strong pink. Then bake the dough portions individually in stages in a 22 cm springform pan lined with baking paper. Then let the individual bases cool down on a wire rack.
- For the cream, stir the egg white with the sugar over a water bath and warm until a temperature of 60 ° is reached (e.g. measure with a sugar thermometer) or warm carefully until all sugar crystals have dissolved. Attention: It must not boil under any circumstances, otherwise there will be scrambled eggs!
- Then beat the egg white-sugar mixture with a whisk in a food processor or with the hand mixer in a large (metal) bowl until the meringue is firm and has reached approx. Room temperature. This can take about 10 minutes – so that it goes faster, simply place a couple of cool packs (which are otherwise used for sports injuries) under the bowl. Then gradually stir in the room temperature butter and mix in at slow speed, also adding the vanilla pulp. Continue stirring until a homogeneous mass is obtained.
- Spread the cream on the individual cake bases and layer them on top of each other. It is best to put it in the freezer for 1 hour so that the cream sets and then straighten it again with a knife to give the final touch.
- When the cake is filled, cooled well and nicely straightened on the outside, it must be coated with buttercream on the outside to create a base for the fondant. Roll out the fondant on a greased work surface. Cover the cooled cake with it and smooth the fondant. Cut off excess fondant.
- You can paint the cake as you like. I mixed Wilton gel paint in black with a little vodka and painted the Eiffel Tower with a brush, for the asterisks I used liquid silver food coloring from Sugarflair.
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