Ombre Frosting Cake

Wednesday, 19 July 2017




Ombre Frosting Cake!

There are many ways to frost a cake and some may be a little challenging to execute. Ombre frosting however, is something I think most amateur bakers like me can handle as the finishing doesn’t need to be perfect. I baked this cake for my lovely sister in-law to celebrate her birthday.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


RECIPE

PURPLE SWEET POTATO OGURA CAKE 

Please click here for Purple Sweet Potato Ogura Cake Recipe.  I baked in 7 inch round cake tin instead.
















BUTTERCREAM FROSTING/ICING

Ingredients:

225g butter (at room temperature), cut into large pieces
1 tsp vanilla extract
450g icing sugar, sifted
½ tsp salt
1 tbsp heavy cream (optional)

Purple colouring
Blue colouring
Small white pearls

Method:

1.  In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is very light in texture.

2.  Add the icing sugar, vanilla extract and salt. Mix on a low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed.

3.  Increase the speed to medium and, with the mixer running, add the cream.  Increase the speed to high and whip the buttercream until very smooth, light, and a good spreading consistency. Adjust the consistency if necessary by adding a bit more icing sugar or cream.

4.  How to apply ombre frosting on cake:   Please refer to this video.

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