It's been a while since I baked a cake so I figured I might have a go at it again. I am a big fan of "first attempts", I do those more than actually repeating the recipes.. though the yummy ones are always on my to-bake list. I had seen a couple of pictures of ombre cakes online and they looked so beautiful but seemed like a lot of hard work. It sure was! Still, it was worth the effort!
I bought new gel food colors and I let my sister decide which color we would use for the ombre cake. Obviously, she chose green. It's called "Leaf Green" a very soft green, which made it a bit harder to darken. This is why we combined yellow and blue liquid food coloring so we could create a darker shade of green as seen in the last layer.
I baked four different biscuit cakes and layered them on top of each other. This was a long process so I thought it would be smart to use my wonderful biscuit cake mix to bake the cake instead of creating the biscuit cakes from scratch as it is quite hard and would take much longer. With the biscuit cake I only needed to add water and eggs.
My cake mold was round and 25 cm (9.8 inches) and I used the following ingredients:
- biscuit cake mix
- 5 (medium) eggs
- 31 cl water
After mixing all these ingredients together for 10 minutes on high speed I divided the batter into two bowls and added the food coloring. I slowly whipped the color into it and then baked the cakes one by one in the oven at 180 ˚C (356.00 ˚F). After the second cake was done baking and cooling off I repeated the same actions. Mixing the above ingredients and adding more food coloring to the batter in to two bowls, but this time I added more food coloring to make the colors darker.
For the frosting I wanted to try something I had made before: white chocolate frosting. It is the best frosting I tasted so far. Unfortunately, it didn't turn out so well. I think it was because of the heat as it started to melt before it was done mixing. Quite strange. Still, these are the ingredients I used for the frosting:
- 250 grams of cream cheese (I used mascarpone)
- 350 grams of white chocolate (though.. I added way more because I love white chocolate)
- 250 grams of room temperature butter
The steps to undertake:
1. melt the white chocolate au bain marie / in the microwave then put aside to let it cool down a bit
2. start mixing cream cheese until it becomes less dense
3. add the butter and cooled (but not hardened) white chocolate until the frosting becomes creamy
After this I started building the cake by adding the frosting on top of a layer and placing another layer on top of that layer, this action was repeated until all layers were stacked up. Then I added the frosting all around the cake but because the frosting wouldn't bind well.. this became really hard and messy-looking.
When I was done with the frosting I put the cake in the refrigerator to let the frosting harden and when the guests arrived I took it out.. and voila.. my first attempt at an ombre cake. Despite how the frosting looked, the cake tasted well.. so I am pleased :)
Have you ever had a go at it? How did it go for you? Or do you have any tips? In particular about the frosting. I have never experienced this strange process of the ingredients not binding well and the mascarpone actually seeming to melt?!