The Pink Lemonade Ombre Cake from Belly Rumbles is the perfect culinary challenge. With proper instructions and a major sweet tooth, you will master this feat in no time.
For this beautiful cake, you will need, ¾ cup of self-raising flour, about ½ cup of all-purpose plain flour, a pinch of salt, 1 ½ cup of caster sugar, a little less than one cup of unsalted butter, softened, 4 medium eggs, 2 teaspoon vanilla extract or paste, and ¾ cup of lemon juice.
To create the icing for the inside, get 2 cups of icing sugar, sifted, 1 cup of salted butter, 2 tablespoon lemon juice, and some zest of one lemon,
To create the decorative icing, you will need 2 cups of icing, sifted, 1 cup of salted butter, 2 tablespoon milk, and food coloring or pace—any color of your choice. For an optional additive, you can get some sugar pearls to decorate.
IMAGE SOURCE: BELLY RUMBLES
First preheat the oven at 350°. Grease and line 4 x 20cm cake tins with baking paper.
In a bowl, sift flour and salt. Then combine the cream butter and sugar in a stand mixer (or using hand beaters) on high speed until pale and light. Reduce speed to low and add eggs one at a time, beating well after each addition. Add vanilla extract and mix well.
Then alternately add flour and lemon juice into the mixture. Beat until smooth and lump free.
In four small bowls, divide mixture evenly. Add a small tiny drop of food coloring to each bowl and fold it into the mixture. Gradually add more coloring to each bowl from a drop to almost half a teaspoon until you get an even gradient of color among the four mixtures.
Pour batter into cake tins, bake each layer for 25-30 minutes or until a skewer inserted into the center comes out clean. Let the cakes cool for 5 minutes, then place on a wire rack to cool completely before icing.
To make the buttercream icing, beat butter with a stand mixer (or hand beaters) on high speed until light and fluffy. Turn the speed down to low and add one tablespoon at a time of icing sugar slowly, beating well after each addition. Also add milk and mix well.
Prepare the cake for icing. Trim to ensure the tops and sides are the same size, level and flat. Start from the cake layer with the darkest color, then place the second darkest color on top, and repeat with more icing, cake, icing and finally the lightest color cake on top. Now ice the whole cake and make sure the sides and top are smooth with icing. Transfer the cake to refrigerator and let it set for at least 2 hours.
Make another batch of icing and separate into two bowls evenly. The recipe uses pink and yellow coloring.
In a large piping bag with a large open star tip, place one color of icing down one side. Then transfer the other color, carefully placing it down the other side of the bag.
In a round circular motion, pipe rosettes onto the side of your cake and around the top edge. Place colored sugar pearls on top to decorate.
IMAGE SOURCE: BELLY RUMBLES
IMAGE SOURCE: BELLY RUMBLES
The result is so enjoyable!
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