Layered cakes will make any celebration twice the fun. An ombre cake will do just the trick in adding that special festive mood in every delicious bite. Ombré means shaded in French. There is no clear history of the origins of ombre cake but its popularity is unmistakable. The distinct ombre style is a graduation of colors that are usually layered from dark to light. This unique and gorgeous cake is the perfect way to let out your inner artistic talent by an explosion of colors!

There is a rainbow of colors to choose from to create such an effect. But to achieve it, layering is always a necessity. Depending on your mood, let’s say you’re feeling blue or you’re up for something spectacular like orange, the gradients of colors will always make your cake worth ogling or better yet… eating!

Here is a collection of tips when making ombre cake with whatever favorite cake and frosting recipe you may have:

Fun Tips

1. Add more flavor. Substitute half of the liquid in your cake batter recipe for a triple section. You can use lavender extract for a purple ombre cake or lemon zest extract for yellow ombre cake. Flavored liquor is also a great option.

2. What’s the color of the day? Whatever color you choose for your cake, powdered food coloring seems to work best. Using liquid coloring can be tricky when trying to achieve the perfect blend of colors and it also messes up the batter consistency. And of course, natural food coloring is something we love the best, or, none at all and use the graduation in colors by using cocoa powder.

3. Be generous when greasing and flouring your pans. Pretend that you are rubbing the buff body of a Roman God and sprinkle flour as if you are throwing flower petals on the path of your most revered hunk. To put it simply, a little imagination will ensure that your cake won’t stick.

4. Have enough batter. There are usually around five to six layers in an ombre cake to achieve the gradual yet obvious change in colors from layer to layer. The key is to add food coloring a little at a time from the first batter to the next starting from the lightest shade, working your way to the darkest.

5. Shave off the tops of your cake. When your cake layers are ready, they may be uneven coming out of the oven. With a sharp knife, cut off some of the parts to even them out.

6. Allow the cake to cool. Never frost with a hot cake. This will make all your hard labor fruitless and you might end up with a dilapidated cake.

7. Frosting time! This is the best part. It’s time to unleash your creative side. Just make sure you layer your cake from the lightest to the darkest from top to bottom or vice versa for a truly Ombré effect.

8. To add more sophistication to your cake, you can use a Wilton large #21 Star tip to decorate your cake or the Wilton 2D. But whatever way you fancy decorating it, there’s no better way than your way.

9. Where to find that fabulous cake stand, you can find it here. (Interiors by Donna).

10. Check out the cake we made with my five year old niece, she wanted Vanilla and Vanilla whipping cream. Not bad for her first cake.

Have fun!

Fluffy White Cake

Slightly adapted from Classic White Cake recipe on Baking Bites
Adapted from Sweetapolita

Yield: One 2-layer, 8-inch round cake or 9-inch round cake
Very fluffy and light, but can be a bit more challenging if even a fraction too much liquid is added.

Ingredients

• 5 large egg whites (5 ounces/150 grams) at room temperature
• 3/4 cup whole milk (180 mL/6 liquid ounces), at room temperature
• 2 1/4 teaspoons pure vanilla extract (12.5 mL) — I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract
• 2 1/2 cups sifted cake flour (10 ounces/285 grams–weighed after sifting)
• 1 3/4 cups sugar (12 ounces/350 grams)
• 1 tablespoon + 1 teaspoon baking powder (19.5 grams)
• 3/4 teaspoon salt (5 grams)
• 12 tablespoons unsalted butter (6 ounces/170 grams), at room temperature and cut into cubes

Directions

1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.
2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
6. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.
7. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.

White Chocolate Buttercream Frosting

adapted from Beantown Baker
adapted from country cleaver

One batch of this frosting will be perfect for a 2-layer cake. If you’re going to use it as filling or frost a 3 or 4 layer cake, double the recipe.

Ingredients (2 cups)

• 1 cups unsalted butter, softened
• 2 1/2 cups powdered sugar (or more, depending on desired consistency)
• Pinch of salt
• 6 oz. good quality white chocolate, chopped (not white chocolate chips or candy melts!)
• 1/4 cup heavy whipping cream
• 1/4 tsp vanilla

Directions

1. Put the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
2. Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.
3. Measure the whipping cream into a cup, and stir in the vanilla extract.
4. With the mixer running on low speed, gradually pour the cream mixture the bowl.
5. Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.
6. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.

Photography Data:
Featured Photographer
Ruth Black