Ombre celebration cake

I wanted to make a show stopper cake for Easter this year and this Ombre cake definitely hit the mark.  I found the recipe on www.taste.com.au.  You could make this for any occasion, just omit the Easter eggs and replace with another decorative element.   The cake was moist and gorgeous, a real treat and worth every minute of effort.  It you have little helpers at home, get them to work on the icing, measuring and other bits and pieces.   

 

Ombre celebration cake
Write a review
Print
Ingredients
  1. 375g butter, softened
  2. 2 1/4 cups (495g) caster sugar
  3. 85g pkt blueberry jelly crystals
  4. 6 Coles Brand Australian free range eggs
  5. 4 1/2 cups (675g) plain flour
  6. 1 1/2 tablespoons baking powder
  7. 1 1/2 cups (375ml) buttermilk
  8. 85g pkt lime jelly crystals
  9. 85g pkt raspberry jelly crystals
  10. Coles Brand Rainbow Pearls, to decorate
  11. Dr Oetker Polka Dots, to decorate
  12. Dr Oetker Sugar Stars, to decorate
  13. Lindt Mini Gold Bunny chocolates, to decorate
For the Icing
  1. 375g unsalted butter, softened
  2. 500g icing sugar
  3. 1/4 cup (60ml) milk
  4. Blue, green and red food colouring, to tint
Instructions
  1. Preheat oven to 160C. Grease and line the base and sides of three 20cm (base measurement) pans with baking paper.
  2. Use an electric mixer to beat 125g butter, 3/4 cup (165g) sugar and 1/4 cup of the blueberry jelly crystals in a bowl until pale and creamy. Add 2 eggs, 1 at a time, beating well after each addition. Add 1 1/2 cups (225g) flour, 2 teaspoons baking powder and 1/2 cup (125ml) buttermilk, in alternating batches, stirring well after each addition. Spoon into 1 prepared pan and smooth the surface.
  3. Repeat twice with remaining butter, sugar, eggs, flour, baking powder and buttermilk, using lime jelly crystals for the second mixture and raspberry jelly crystals for the third mixture.
  4. Bake for 1 hour or until a skewer inserted in centres comes out clean. Set aside in the pans for 5 mins to cool slightly before turning onto a wire rack to cool completely.
  5. To make the icing, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar, in batches, beating until well combined and creamy. Divide into 3 even portions. Stir remaining blueberry jelly crystals and 1 tablespoon of milk in a bowl until jelly dissolves. Tint 1 icing portion with a little jelly mixture and blue food colouring to make light blue. Repeat twice with remaining icing portions, remaining lime and raspberry jelly crystals, remaining milk and green and red food colouring.
  6. Use a large serrated knife to level the top of the blue cake. Spread the top with blue icing. Repeat with the remaining cakes and icing. Carefully layer the green and pink cakes on top of the blue cake. Use a flat, wide knife to spread the remaining pink, green and blue icing evenly around the side of the cake. Decorate with rainbow pearls, polka dots, sugar stars and bunny chocolates.
  7. recipe via www.taste.com.au
The Sassy Cook http://www.thesassycook.com/

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge