I have no excuse for this cake really. I saw it here, decided it is the most beautiful cake I have ever seen and I was going to make it. It doesn’t matter than I have no idea how to pipe icing or that I do not own the right piping tip or any colour gel paste. I made it all happen in 3 weeks.
Week 1 –
- Ordered Wilton 1M piping tip and a large coupler for the nozzle.
- Baked half a dozen of vanilla cupcakes to practice piping skills. Lost a cupcake to Mr Snax before I could even begin practicing.
- Realized the piping bag I have is too small to fit the large coupler and had to improvise by attaching the couple to a resealable sandwich bag. How classy. The bag also burst halfway through. This can only happen to me.
Week 2 –
- Gave up trying to find a local store that sells Americolor.
- Ordered three colours online, a large piping bag (it better fit this time!) and a new piping tip because… I have gotten inspired. You’ll have to wait to find out.
- Found some ripe bananas and turned them into cupcakes and practiced more ‘rose’ on them.
Week 3 –
- Shipment arrived!
- Baked with colouring for the first time in my life! Red Velvet doesn’t count as I don’t have to create shades with the red colouring.
- Whipping the frosting was a success. The cream cheese didn’t separate into ugly liquid mess. I also for the first time used up an entire bag of icing sugar. It was a 500g bag. I died a little.
- But all is restored when I put the little mini cakes together and finished it with, I would like to think, a pretty amazing rosette icing!
Project Ombre is a success and I cannot be happier. I might move on to making a pink ombre mini cake next!
However, I might have to take a break from cakes and definitely frosting for a while. I have yet to recover from the massive shock I got from all the sugar used in the project yesterday.
Purple Ombre Mini Cake
Inspired by Glorious Treats
2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup sugar
3 teaspoons pure vanilla extract
1 cup olive oil
1 cup buttermilk
Vanilla Cream Cheese Frosting
113g butter, room temperature but should still be cool
250g cream cheese (directly from fridge)
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups icing sugar
1 to 4 Tablespoons heavy cream, heavy whipping cream
Pre-heat oven to 175°C.
Line the bottom of 4 round baking trays with baking paper and grease the sides. Set aside.
In a medium bowl, whisk together cake flour, baking powder, baking soda and salt. Set aside.
In a mixer bowl, add eggs and whisk for 10 to 20 seconds. Add sugar and continue whisking on medium speed for another 30 seconds. Add vanilla and oil, continue whisking until smooth.
Reduce mixer speed to low and gradually add half of flour mixture. Add half of buttermilk, then the rest of the flour and milk. Whisk until just combined. Scrap down the side of the bowl to ensure all is well mixed.
Pour batter equally (if using same size baking pan) into 4 different bowls. Add colours of choice into the batter. I used one large drop of Regal Purple and Electric Purple for the darkest layer.
Reduce the colour to create lighter shades. Once done, transfer to prepared baking pans.
Note: I used three 8-inch and one 9-inch round pan. So I poured 1 1/3 cup of batter into the 8-inch pans and 2 cups into the 9-inch pan.
Bake cake for 12 to 14 minutes and allow to cool for 5 minutes before removing cake from pan and onto cooling rack.
Once cakes are cooled, level the cake with a serrated knife. Using a cookie cutter, cut round cakes from each layer.
Note: I used a 2 ½-inch cutter and managed to get 5 round cakes from the 8-inch cakes and 6 from the 9-inch cake.
To make the frosting, place butter in a mixer bowl and beat on medium speed until smooth (about 10 to 20 seconds). Add cream cheese and continue beating until fully combined and smooth – this will take about 30 seconds. Reduce to low speed, add vanilla and icing sugar. Once combined, increase to medium speed and continue beating until fluffy. Gradually add the cream, half tablespoon at a time until desired consistency is met (frosting will not hold if too much cream is added) and beat for another minute until fluffy.
Layer mini round cakes as desired and pipe a swirl of frosting in between. I used Wilton 1A tip but a medium tip would be perfect. Finish the cakes by piping a rosette frosting using a Wilton 1M tip – starting from the centre of the ‘rose’ spiralling towards the outside.