Cakes are always the ultimate treat for anyone with a sweet tooth, whether old or young. A popular dessert worldwide, cakes are ubiquitous on many different occasions, including birthdays, weddings, anniversaries, Christmas, and so on.
This popularity of cakes has inspired a lot of aspiring and professional bakers to create their own cake masterpieces. Among the many benefits of cakes is that they are quite versatile that you can actually experiment with the ingredients and flavours you want to use. If you’re just a beginner, however, you’ll realise that making a wonderful cake can be a little tricky — from preparing the batter to making the icing to decorating the cake itself.
To help you get started, we have prepared a simple, tried-and-tested ombre cake recipe that you can try at home. You may adjust the amount of each ingredient according to your needs and preference. Of course the colours of the layers and the icing of the cake will depend on you as well. See below the basic instructions included on how to decorate your cake for an impressive presentation.
Homemade ombre cake
(Recipe by Melissa Harding)
Cook Time: 25-35 minutes
- 250g unsalted butter (softened)
- 2 cups caster sugar
- 1 tsp vanilla extract
- 4 eggs
- 3 cups self-raising flour
- 2 cups milk
- Food colouring (optional)
- Preheat oven to 180C. Grease and line 4 x 20cm round cake tins.
- Cream together butter, sugar and vanilla extract until light and fluffy.
- Add eggs, 1 at a time, and beat until well mixed.
- Fold in flour and milk alternately until mixture is light and smooth.
- Divide the batter into 4 equal portions.
- At this stage you can colour the sponge if desired. Colour each layer slightly darker than the other, all the same colour, or simply leave the cake uncoloured if preferred.
- Pour the batter evenly in the prepared tins.
- Bake for 25-35 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool for 5 minutes in the tin, then turn out on a rack to cool completely.
For the icing: Baking
- 500g unsalted butter (softened)
- 4 cups icing sugar
- 4 tbsps milk
- Food colouring
- Beat the butter until it becomes light in colour and very fluffy.
- Add the icing sugar and milk and beat until well mixed.
- Add a little more milk if the icing is too thick or stiff, or add a little more icing sugar if too soft.
- Divide the mixture into 4 portions, putting slightly more in the bowl to be the palest colour. This colour will be used to sandwich together the cake layers and apply a crumb coat before the final icing.
- To colour the icing add slightly more colouring to each bowl of icing. You will end up with 4 shades of the colour.
Assembling and decorating the cake
To assemble the cake, place one cake layer on a serving plate and top with the palest colour icing. Smooth the icing over the cake layer using a spatula. Place another cake layer on top and repeat until all 4 layers are together. Then apply a thin crumb coat (spread the cake with a very thin layer of icing including any oozing out from between the layers, creating a coating that seals in the crumbs).
To decorate the cake, use a piping bag with a large star tip to pipe ‘roses’ around each layer of the cake. Start with the darkest colour at the base, working up to the palest colour at the top of the sides and over the top of the cake. Fill in any gaps by piping small stars in the matching colour icing on each tier.
There you have it! Try this simplecake recipe this weekend and let your creativity unfold in decorating a homemade ombre cake, whether you do it for the first time or not. Don’t forget to share how you went in the comment section below. Good luck!