How to Make an Ombre Ruffle Cake

How to Make an Ombre Ruffle Cake #baking #heart #ruffle #cake

This impressive ombre ruffle cake is perfect to share on any occasion, but especially great if you are looking to wow on Valentine’s or Mother’s Day!

What’s more, ruffle cakes and ombre are set to be all the trend for weddings in 2016 too – so why not hit two trends with one stone and give this easy bake a try?

Image and instructions from Amy’s book, Amy’s Baking Year »

How to Make an Ombre Ruffle Cake

You Will Need

For the Red Velvet Layer

For the Vanilla Cake Layers

For the Swiss Meringue Frosting:

Equipment

How to Make

  1. First, make the red velvet layer for the four-layered cake. Preheat the oven to 180°C /fan 160°C /350°F/ gas mark 4. Melt the chocolate in a bowl over a pan of simmering water. Sift together the flour, baking powder and cocoa powder in a bowl. Beat the butter and sugar together in the bowl of a free-standing electric mixer (or you can use a handheld electric whisk and mixing bowl) until pale and fluffy. Slowly beat in the egg and mix in the food colouring. Slowly beat in the melted chocolate, vinegar, oil and vanilla extract. Gently fold in the dry ingredients and buttermilk in two stages. Grease one of your heart-shaped tins and pour the mixture into it. Bake for 25–30 minutes in a preheated oven until a skewer inserted in the middle comes out clean. Leave to cool on a wire rack.
  2. Now make the vanilla cake for the other three layers. Sift the flour and baking powder into a bowl. Cream the butter and sugar in the bowl of a free-standing electric mixer (or you can use a handheld electric whisk and mixing bowl) until pale and fluffy. Add the vanilla extract and mix well. Add the eggs one at a time, beating well between each addition. Slowly add the sifted dry ingredients and beat starting on a low speed until combined. Divide the mixture between three large bowls. Add different amounts of pink food colouring into each bowl and mix together so you have three different shades of pink. Pour each into a separate cake tin. Bake the cakes in the oven for 25–30 minutes until a skewer inserted in the middle comes out clean. Leave to cool on a wire rack before icing.
  3. While your cakes are cooling, make the Swiss meringue frosting to ice your cake. Place a heatproof bowl on top of a pan of simmering water. Whisk the egg whites and sugar in a bowl until the sugar has dissolved. Remove from the heat and using the whisk attachment of an electric mixer, whip the mixture until it is thick, glossy and cool. Add the softened chunks of butter to the frosting and continue to mix until fully combined and smooth. Add the vanilla extract and salt and mix well.
  4. When your cakes are completely cool, begin to sandwich them together with the frosting in between each layer. Do this so the red velvet cake layer is at the bottom and the lightest shade of pink tinted vanilla cake is at the top. Make sure they are lined up. Using the frosting, cover your four-layered cake with a thin smooth layer all over.
  5. Once you have done this, fill a piping bag fitted with a rose petal nozzle with the remaining frosting. Start piping the icing onto your cake the whole way around the sides by starting at the bottom of your cake with the thinner end of the nozzle pointing towards you. Begin to squeeze the icing out at the same time as moving it upwards and in a wave motion from side to side. It should look like a frill. Continue this around the cake until covered. Do the same on the top of the cake but in a heart shape. Leave a heart in the middle of the top of the cake like I have, to dust over with some gold edible glitter.

How to Make an Ombre Ruffle Cake #baking #recipe #rufflecake #ombre

Amy's Baking Year »

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