Tag Archives: Ombre

Green Ombre Birthday Cake

30 Mar

March 30th, 2014

It’s been a long, busy, exciting and eventful past year, yet it seemed to have gone and passed quickly! I have a very good reason why I have been missing since my last blog post…I was busy getting married! It was quite a hectic year of planning my wedding, executing it, then going off to my honeymoon. Not to mention, soon after we got back from our honeymoon, we welcomed home our brand new puppy! Yes, many exciting things, which explains why I didn’t have much time to get my hands dirty in the kitchen. In the beginning, I wanted to be a superhero and do it all- plan the wedding, bake, on top of work, then realized I was driving myself insane. Now that things have settled down, I’m getting back in the kitchen!

This comes a little late, but I made an ombre cake for my Dad’s birthday, which was on Sunday, March 16th. It ¬†was also St. Patrick’s Day weekend, so I went for a green ombre cake. The ombre effect was also inspired by my own wedding cake (I did not make my own wedding cake, though it did cross my mind. I did, however, make our own wedding favors- individual macaron boxes filled with two macarons for each guest). The ombre effect is my current favorite cake thing to do because you can basically get away with the perfect imperfections from the blending of the colors.

I prepped the cake and buttercream on separate days and saved the fun assembling for the day before we had to drive to Sacramento. I used a vanilla cake recipe and filled the layers between the cake with buttercream and fresh sliced strawberries. I added some lemon zest to the buttercream to bring in more flavors. The buttercream held up well for our 2 hour drive- no mishaps what-so-ever.

Vanilla Cake: (also works well for cupcakes)
3/4 C Oil
1 oz (1lb) Sugar
3 Eggs
1 1/2 C Cream
1/4 tsp vanilla powder
11 oz AP Flour
11 oz Cake Flour
2 1/4 tsp Baking Powder
3/4 tsp Baking Soda

1 1/2 tsp Salt1 1/2C Buttermilk

1. Mix oil and sugar in a mixer bowl.
2. Add eggs. Mix.
3. Add cream.
4. Sift together all the dries.
5. Alternate adding the dries and buttermilk into the mixture.
6. Divide batter evenly into prepared 6-in cake rounds.

7. Bake at 350 for 15-22 minutes, or until cake springsback.

9 oz Sugar
3/4 C Egg whites
1 lb butter, softened and cut into pieces.
lemon zest, optional

1. Whisk together sugar and egg whites in a mixer bowl.
2. Place bowl over a pot of boiling water.
3. Using a hand whisk, constantly whisk the sugar-egg mixture until sugar is completely dissolved. The mixture should be warm to touch, but not burning hot on the finger.
4. Transfer the mixer bowl to the mixer. Using the whisk attachment, whisk on medium speed until mixture is cooled. Continue to whisk until the mixture becomes meringue-like.
5. Once the meringue is cool enough, add the softened butter, a few pieces at a time. Allow the butter to mix in before adding the next few pieces.
6. When all the butter has been added, whisk on high speed for a few seconds. Scrape down sides if necessary. Optional: add a few drops of vanilla extract, lemon zest, or whatever preferred flavors.
2014-03-16 09.00.32 2014-03-15 21.03.46
Inspired by our wedding cake
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