Supplies
- Cake:
- 250 grams butter
- 250 grams caster sugar
- 250 grams self raising flour
- 200 grams (4) eggs
- Vanilla Extract
- Buttercream:
- 500 grams icing sugar
- 150 grams softened butter
- 60 milliliters milk
- 1 Vanilla pod
- Pink Food colouring
- Decoration (optional):
- Fresh Fruit
- Macarons
- Meringue Kisses
- Glitter + Gold dust
Steps
- Method:
- For the cake, melt the buttered mix in the caster sugar. Add the eggs and mix through, then the flour and vanilla until incorporated. Divide equally into 2 6 inch cake tins and bake at 180°C for 30-40 minutes until they are cooked through.
- For the buttercream, beat together the icing sugar, butter and milk and add the seeds from the vanilla pod. Keep beating until the mixture is light and fluffy.
- Assembly:
- Cut each cake into 2 layers so you have a total of 4 layers of cake.
- Put first layer onto a cake board or plate with a little buttercream underneath so it doesn't slip.
- Pipe or spread some buttercream onto the layer of cake and sandwich another on top.
- Repeat until you get to the last layer of cake, turn the layer upside down to ensure the top is the flat part from the cake tin.
- Smother buttercream over the whole layered cake and scrape away the excess (crumb coating).
- Refrigerate or freeze for 20 minutes until the buttercream has hardened.
- In a separate bowl, mix a couple of heaped tablespoons with some food colouring to get a dark colour.
- Spread a thin layer of the coloured buttercream around the bottom of the cake.
- Add some more white buttercream to the coloured one to make a lighter shade, and spread it on the cake just above the layer you just did.
- Repeat until you get tho the top where you want to spread white on the top layer and the top of the cake.
- Use a scraper or palate knife to go around the cake and smooth out the sides and you should achieve the ombre effect.
- - Even out the top of the cake so its flat and decorate however you would like!