When I first saw this multi coloured layered cake on several blogs and magazines I admit I was a little bit
sceptical mainly because of the colour!But after as always several times of rereading and revisiting all those sites I decided to have a go at it and amazingly it was delicious!
Here is the recipe if you want to try. I chose dark purple to pale lilac. You can colour your cake as you like.
I made a few amendments according to my taste.
Purple Ombre Cake.
source: Joy of Baking & ABM
350 g self raising flour
230 g butter or magarine
250 g sugar
3 eggs ( I used grade A eggs, they are kinda big)
2 tsp vanilla
240 ml buttermilk (I made my own, 1 tsp vinegar + 1 cup milk, let it stand for 10 mins then use)
colour of your choice I used Star brand, Purple.
Method:
Cream butter and sugar until white and fluffy.
Add in eggs, one at a time. Add in vanilla.
Alternate flour and buttermilk. If you begin with flour, end with flour too.
Do not overmix, use a wooden spoon and gently fold in.
Divide the batter evenly into three or more if you want, bowls. I measured it, a bit leceh but it worth the while. One bowl, one colour. Be careful when adding colours. Use a toothpick and blend gently.
When the cake bakes the outcome is darker.
Pour batter into greased tins. I used 8" tins, it took me a while to get it all done as I only had 2 tins.
Bake at 170 c for 20 min. Cool on racks when baked.
Icing.
I opted for a cream cheese icing than a buttercream one.
350 ml non diary whipping cream
120 g cream cheese (I wanted mine to be more cheesy LOL)
3 Tbsp icing sugar (I didn't)
Make sure the cream cheese is at room temperature.
Beat cream cheese until smooth, no lumps.
Add in sugar and continue beating.
In another bowl, whipped the cream until stiff.
Gently fold into the cheese mixture.
Assemble the cake.
Arrange the cake according to the shades and spread the cream cheese icing in between each layer.
Cover the entire cake with the remaining icing and decorate as you like!
Good luck.
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