Ombre Cake
I made this cake for my Mom's birthday but since I had no time to bake the day before, so I just used vanilla cake mix which turned out great. It was soft like cotton. I'm not really into buttercream so I just used whipped cream which was perfectly matched the flavor and the softness of the cake. I also used pastry cream as the filling since I need something more firm than whipped cream to hold such high layered cake. Make sure your pastry cream is quite firm and stiff enough for filling. It takes time to make this kind of cake but once done, you'll be proud of yourself even though you don't make it from scratch.
Ombre Cake
I made this cake for my Mom's birthday but since I had no time to bake the day before, so I just used vanilla cake mix which turned out great. It was soft like cotton. I'm not really into buttercream so I just used whipped cream which was perfectly matched the flavor and the softness of the cake. I also used pastry cream as the filling since I need something more firm than whipped cream to hold such high layered cake. Make sure your pastry cream is quite firm and stiff enough for filling. It takes time to make this kind of cake but once done, you'll be proud of yourself even though you don't make it from scratch.
Cooking Instructions
- 1
Preheat the oven to 350°F
- 2
Mix the cake batter as per direction in the box (for this five layered cake you may need approximately 500 grams of cake mix)
- 3
Divide the batter into five bowls, set aside one bowl of batter and do not put any color on it. You have to make degradation colors since that is 'ombre' means. Put a drop of red coloring into the second bowl, mix until combine to create a very soft pink color. Then put 2 drops into the third bowl, mix until combine to create deeper pink color than the second one and so forth until you get 5 beautiful pinkish degradation color as you like. If you like brighter color, you can always add some more but I prefer pink soft colors.
- 4
Put each of the batters into six 20" greased round cake molds with baking papers on the bottom. If you don't have 6 cake molds, you can use them alternately. Bake for 20 minutes or until you insert a skewer into the cake and it come out clean.
- 5
After 15 minutes, unmold the cakes and put them on the cooling rack until they cool to room temperature.
- 6
Meanwhile you can make the pastry cream filling as per direction in the box. Divide them into 4 portion and set aside.
- 7
For frosting, beat the whipped cream with the sugar until it forms soft peaks. Do not overmix. If you like, you can divide the frosting into several portions and put some red coloring with degradation style. Anything you fancy.
- 8
Once the cakes cool, start to layer them starting with the most pink color at the bottom and ending with the white plain cake on top. Don't forget to put the pastry cream filling in between layers. Refrigerate the layered cake for about an hour for it to set, then frost as you like, be creative. I prefer just plain white frosting with a little pinkish color on the lower. Since I need the cake to be ready for my Mom's birthday on the same day I baked it so I have no time to keep it overnight in the fridge, which actually would be better for the cake to set.
- 9
Better to serve chilled.
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