ADORABLE OMBRÉ CAKE TO MAKE YOURSELF
Photographer Cornelia Valthe impresses us with her many talents.
As a photographer, she also discovered her love for writing and food and product photography and lives this out on her beautiful blog geschmackverstärker.
We are thrilled that she has now shared with us the delicious recipe of a sugary sweet ombré cake that is sure to be a beautiful highlight on any dessert table.
The ombré look is currently very trendy – it can be seen in all imaginable shapes and colors, whether it is ombré hair, ombré clothes or ombré nails.
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From Cornelia:
For this adorable little cake, I quickly took my round children’s cake pan (approx. 12cm diameter) out of the drawer and with the help of the great baking book by Daniela Klein„Klitzekleine Glücklichmacher“ conjured up a beautiful Ombré Cake in pink tones („Pink Velvet Cake“), which not only tastes delicious, but is also a real eye-catcher.
Since I preferred to have a slightly smaller cake, I simply took the recipe for the different cake layers from my children’s cake pan and made only three cake layers instead of four. You could of course choose the food coloring according to your taste and also the intensity of the different shades.
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For the dough you will need:
– 35 g butter
– 35 g sugar
– 1 egg
– 1 tsp water
– 50 g flour
– 1/2 tsp baking powder
– Food coloring (depending on intensity)
– and I also added a few drops of bitter almond flavoring afterwards (for a marzipan taste)
Just add all the dry ingredients together first, then all the liquid ingredients, and of course do the whole thing 3x if you want three cake layers. Don’t forget to add a different amount of food coloring to each cake layer, for the ombré look that follows.
Of course, if you only have one children’s cake pan, it will take longer to bake because you will have to bake each cake layer separately and cannot put 2 cake pans in the oven at the same time. Anyway, I baked the bases at 180°C top and bottom heat for about 35 minutes until golden brown.
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For the cream I then, as I said, took the delightful book by Daniela Klein to hand and used the following ingredients:
– 285 g butter (room temperature)
– 300 g powdered sugar
– 35 ml milk
– 1/2 teaspoon liquid vanilla extract
– Food coloring (again depending on intensity)
Once all three pie crusts are baked, remove the top crust and any bumps from each crust and place a layer of the cream, about 1 cm thick, between each crust.
Then spread the entire cake with the cream and then put in the refrigerator for 30 minutes. After the 30 minutes, spread the cake again with a layer of cream and chill. And your ombré cake is ready.
And because the little cake is more changeable than any other – no matter if it is used for a wedding, a child’s birthday, a baby shower or a declaration of love – I would like to give you some more info about my decoration:
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I found the small round wooden plate that the cake sits on at Depot, along with the wooden candle holder. For the bunting holder for the cake, I used neon straws and covered them with masking tape. The flags are partly made of wrapping paper and masking tape.
Masking tapes can be found not only online, but also in many stores in very different colors (e.g. at Butlers, Libro, Ikea etc. or online on Amazon). I also decorated the pink lemonade bottle with masking tape to give it a uniform touch. I printed the little tag on the bottle with a stamp (also from Depot) and black acrylic ink (unfortunately, I didn’t have an ink pad at home) on wrapping paper.
You see, with small and simple tricks, you can create a lovely atmosphere here.
Have fun and also a little patience while baking and a good success.
We thank Cornelia from geschmackverstärker very much for these beautiful pictures and the great recipe.