The color of calmness which paints the sky and sea has come together as a delicious treat.
Okay okay enough with the super deep statements but seriously, the blue ombre reminds of the ocean. Stunning and beautiful, you’ll look like a pro cake decorator with just a few simple steps. This trend has been going around for so long, no just for cakes but hair and nails. Long live the ombre trend. So of course I had to try it for myself.
Now before getting into decorating, a delicious cake still depends on it’s batter and frosting. This is a simple but classic vanilla on vanilla. Layers of buttery, sweet vanilla cakes sandwhiched and coated with an all American vanilla buttercream. In my opinion, this is wayyyyyyy better than vanilla boxed cake mix so this is definetly one of my go to recipies and I hope it’ll become yours. An of course, make things fun and personalized. Throw in some sprinkles for a fun funfetti cake or even chucnks of crushed candy! Gotta say, this recipe makes quite a big batch… which… explains all the layers. But the more the merrier!
One thing I must say I can improve on, was the piping of the chocolate ganache. Definetly did not think it through before piping it on…. I’m sure you can spot some flaws and many of you could probably do better than me. My cake leveling skills aren’t the best as well so I used tooth picks as my guide. (See the photo below.) When cutting my layers, once of them was too thin and it fell apart when picking it up… it’s obvious but a big tip here, make sure the layers are thick enough to be stable. But if we put the looks to the side, it was still a cake to die for.
As for the buttercream, feel free to use your favorite. There’s a variety including Swiss Meringue and Italian buttercream. I went for American as it is the easiest to whip up. Especially after the time taken baking so many layers, I needed to cut the time in the buttercream process. Requiring only 4 ingredients, it all gets put in a bowl and whipped together. It’s easy as 1, 2, 3. However, American buttercream tends to be sweeter due to the amount of icing sugar loaded in. I have reduced that amount by A LOT as I’m not a fan of desserts which are overly sweet. While other buttercreams such as Italian Meringue may be less sweet, if you’re looking for something creamy, American buttercream is your choice.
- 1 1/2 cups Unsalted Butter
- 3 cups Granulated Sugar
- 1 1/2 tsps Vanilla Extract
- 6 Large Eggs
- 1 1/2 cups Milk
- 3 3/4 cups All Purpose Flour
- 1 tbsp + 1 tsp Baking Powder
- 3/4 tsp Salt
- 1 cup Unsalted Butter
- 2 cups Icing Sugar
- 1 tsp Vanilla Extract
- 2-3 tbsp Milk
- Pinch of Salt
- 70 grams 70% cocoa Dark Chocolate
- 4 tbsp Milk
- 1 tbsp Unsalted Butter
- Preheat oven to 177 degrees Celsius.
- Sift flour, baking powder and salt into a bowl. Mix to combine and set aside.
- Cream butter, sugar and vanilla on a medium speed until light and fluffy, about 8 – 10 minutes.
- Add eggs to butter mixture two at a time, adding more when incorporated. Scrape down the sides and mix for 30 seconds.
- Alternate dry, flour mixture, and wet ingredient, milk, mixing into butter mixture. Begin and end with the dry ingredients adding them in four parts dry and three parts wet.
- Pour batter in a greased and lined pan. Bake until a toothpick inserted in the center comes out clean.
- With the butter at room temperature but not melted, beat it for about 5 – 6 minutes until light and fluffy.
- Slowly add the icing sugar, mixing on a low speed.
- Increase mixer to a medium speed and add vanilla, salt and a tablespoon of milk to start.
- Add more milk if the buttercream is too thick. If too thin, add more icing sugar.
- Separate the buttercream into three separate bowls and add food coloring gel. Add a bit more to each new bowl to create a gradients of colors.
- Reserve some of each color.
- In a heatproof bowl, place chopped chocolate and set aside.
- In a microwaveable bowl add milk and butter and heat until butter has melted.
- Pour milk and butter mixture of chocolate and let it sit for 2 minutes before stirring.
- Stir until chocolate has melted and the mixture is smooth and shiny.
- Once the cakes have cooled, level the cakes and cut them into your desired amount of layers. I was able to cut 5 for mine.
- Layer the cake adding a layer of the lightest buttercream shade between each cake layer until all of them are stacked.
- Add a thin layer of buttercream around the outside of the cake. This is called a crumb coat and will help with the final decorating . Place in the fridge for about 20 minutes until the buttercream is firm.
- Putting the colored buttercream in separate piping bags, pipe strips of color around the cake, beginning at the bottom with the darkest shade of blue.
- Using a bench scrapper, run it along the side of the cake until smooth and colors have blended.
- Top the cake with the lightest color of buttercream. Smoothing it and putting the butter cream to the sides. Level it buy swiping the excess towards the center of the cake.
- With the reserved buttercream of each color, place it in a piping bag with a piping tip. Pipe small flowers around the endge of the cake.
- With the chocolate ganache in a plastic ziplock back, snip the corner and drizzle it along the edge of the cake allowing it to naturally drip off the side. Pour the rest in the center and use an offset spatula to smooth it out.
- Place into fridge until butter cream is firm.
- For the chocolate ganache, you may use cream. The milk and butter mixture is simply a substitue as I didn’t have any cream.