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Pink Ombre Layer Cake with Buttercream Flowers

 

 

 

 

 

Pink Ombre Layer Cake

As Mother’s Day is fast approaching I thought I would try my hand at a pink ombre cake. I bought some vintage 7″ baking pans recently and I’ve been anxious to try them out. A cake for Mother’s Day seemed the perfect excuse to get baking.

I must confess for this recipe I used two butter cake packet mixes. Sometimes when you are time poor it is the only way. And plus I always know they cook perfectly. If I’m making a cake for a special occasion they are always a safe bet because I usually don’t have enough time to do another one so it saves me the stress but just use whatever cake mix you like.

I combined the two mixes in a mixing bowl and separated them into three pans. The vintage ones I bought are 7″ but you could use 6″ or 8″ pans too. Mine took about 25 mins to cook through.

They rose a little high so I cut of the tops off to even them out.

I made a double batch of Buttercream Frosting and stacked them together using a little of the frosting between each layer. Then with some more frosting I covered the entire cake (or crumb coated). Then put the cake in the fridge or freezer until it has firmed up.

Crumb coat

I then tinted about a cup full of frosting dark pink and spread some around the bottom of the cake.

Dark Colour

With the left over dark pink frosting I added some of the white frosting so it was a bit lighter. I then spread some of this lighter colour around the cake on top of the dark colour.

Lighter Colour

With the left over lighter pink frosting I added some more white frosting to make it even lighter. I then spread some of this lighter colour around the cake.

Lightest Colour

Again with the left over lightest pink frosting I added some more white frosting until it was just tinted pink and spread it all over the top of the cake.

Smooth Finish

Using an offset spatula or ruler I evened out the frosting until it was smooth and the colours had just blended together.

Buttercream Flowers Close Up

To decorate I piped some buttercream flowers and put them on top with some edible pearls in the centre. (I will do a post on piping flowers another time) Might be a bit long to put it all on the one post.

Pink Ombre Cake with Buttercream Flowers

Hope you like this little cake. I think it would be perfect for Mother’s Day, a birthday or baby shower.

 

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Chocolate Christmas Pudding Cake

Chocolate Christmas Pudding Cake

I got a giant cupcake pan for my birthday last month and have been thinking what I could make with it. As it’s Christmas I thought I could use it to make a Chocolate Christmas pudding cake.

You will need:

Packet chocolate cake mix (cook as per instructions)

Giant cupcake pan or pudding steamer

1 cup of chocolate chips

Three jaffas lollies

Two spearmint leave lollies

I quantity of buttercream frosting

The pan I used was a Wiltshire one.
PARTYBAKE Big Cupcake Pan
I filled the top half only with a packet chocolate cake mix (a bit sinful I know but sometimes a packet mix is great when you’re pushed for time). I then added some choc chips to create the effect of the dried fruit. Probably about a cup.

It was the first time I’d used this pan but it took an hour to cook right through.

While the cake cooled I made some buttercream frosting http://www.bindybee.com/buttercream-frosting/ You won’t need the whole lot but you can freeze the left overs for another time.

When it’s cooled cut the bottom off to make it flat. Put some of your frosting on the top and decorate with three jaffas and two spearmint leave lollies.

 

 

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Oreo Chocolate Cake

Oreo Chocolate Cake

Oreo Chocolate Cake

 

 

Oreo Chocolate Cake Sliced

It is my husbands birthday during the week so I made this chocolate cake with Oreo cookies for our family get together today.

Note: You will need to make two cakes for this.

BASIC CHOCOLATE CAKE

Ingredients:

125g softened butter

3/4 cup caster sugar

2 eggs

1 teaspoon vanilla

2 cups self raising flour

3 tablespoons of cocoa

1/2 cup milk, plus 1 tablespoon

Preheat oven to moderate 180 degrees Celsius (350F/Gas mark 4)

Grease and line with baking paper a 20cm (8 inch) round cake tin

Beat butter and sugar until light and creamy

Add eggs gradually and add vanilla and beat well

Fold in the sifted flour and cocoa alternatively with the milk. Stir until just combined and smooth.

Spoon mixture into the tin and smooth surface

Bake for 45mins

 

OREO BUTTERCREAM FROSTING

300g softened butter

400g icing sugar

2 teaspoons vanilla extract

4 tablespoons of hot water

12 Oreo cookies

Beat butter for 2 minutes then gradually add the icing sugar, vanilla and hot water until light and creamy

Crush the Oreo cookies or blend in a blender until they become a fine crumb

Add the Oreo crumbs to the buttercream and stir through until combined.

ASSEMBLY

Cut the dome off each cake so they are flat. Place one bottom down on a plate or cake board. Apply a generous amount of buttercream to the top then place the second cake on top with flat bottom face up. Apply more buttercream around the entire cake.

Finally, decorate with some Oreos as you please. Enjoy!