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Plascon Ombre Cake

Plascon Ombre Cake
 
Recipe by: Jay Miller
Serves: 8
Preparation time: 20 minutes
Baking time: 45-50 minutes
 
INGREDIENTS
250g unsalted butter, melted and cooled
3 cups self-raising (self-rising) flour, sifted
2 cup caster (superfine) sugar
2 teaspoons vanilla extract
1 teaspoon baking powder
4 eggs
1 cup milk
 
OMBRE BUTTERCREAM
500g unsalted butter, softened
4 cups icing sugar
2 teaspoons vanilla extract
navy blue gel food colouring
brown gel food colouring
black gel food colouring
 
DECORATIONS
2-3 tubs of light blue candy floss
 
METHOD
Pre-heat oven to 160°C and grease and line two 20cm round cake tins with baking paper. Place all of the ingredients for a cake in a large mixing bowl and whisk by hand until combined. Divide the batter between the two cake tins, smooth the top and bake for 45-50 minutes or until cooked when tested with a skewer.  Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

To make the ombre buttercream icing, place the butter in a medium sized bowl and beat with an electric mixer for 6-8 minutes or until pale and creamy. Scrape down the sides of the bowl, add the icing sugar and vanilla and beat for a further 10–15 minutes or until light and fluffy. Beat in a tablespoon of milk if the buttercream is to stiff. Divide the buttercream between 3 mixing bowls. In one bowl, add 5-10 drops of the navy blue colouring to achieve the Moody Blue colour. In the second bowl of buttercream, mix together 3 drops of navy blue and 6 drops of the black food colouring and mix together to achieve the Feathery colour. Lastly, to the last bowl of buttercream, add 6 drops of the navy blue food colouring and 3 drops of the brown food colouring and mix together to achieve the Azurbeen colour.

To assemble the cake, sandwich the two sponges together with half of the Moody Blue buttercream. Next spread each of the colours around the cake starting with the remaining Moody Blue buttercream at the bottom, followed by the Azurbeen colour in the middle of the cake and the Feathery buttercream on top. Now using a cake scraper smooth the buttercream together to get the ombre effect.

To add a finishing touch, bunch up the candyfloss together in a ball and place on top of the cake.

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