Ombre Easter Cake

After an intensely satisfying trip to India, I head back to Holland with a heart full of memories. The best possible memories. I’m so beautifully tired after a successful workshop after meeting some really amazing people and it has left me a changed person.

And now I go back to a long weekend and quiet lazy times with my baby girl. I can’t wait. I miss how she troubles me and makes me smile all at the same time. I miss how we fight and then burst into giggles in a span of five minutes. I miss her asking me to cuddle with her every single day.

I’m looking forward to spending these long easter days with her while we happily devour this cake. 🙂

An Ombre Easter Cake

 

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Author: boxofspice

Ingredients

• For Cake
• 2¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups granulated sugar
• 170 grams unsalted butter, softened
• ¼ cup vegetable oil
• 3 large eggs
• 2 large egg yolks
• 1⅓ cups buttermilk
• 1 tbsp vanilla extract
• 1 tsp vinegar
• food coloring
• 
  
• For Buttercream Frosting
• 330 grams butter, softened
• 4 cups confectioners sugar, sifted
• 1 tsp salt
• 1 tbsps vanilla extract
• 5 tbsps heavy cream

Instructions

1. To prepare the buttercream, beat butter 5 minutes with a mixer (I use a hand held one). Add around 3 cups of powdered sugar and mix on the lowest speed (so the sugar doesn't blow everywhere) until the sugar is fully incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 3 tablespoons of cream and beat for another few minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoon at a time.
2. To prepare the cake layers, preheat oven to 350°F/175°C. Butter and flour 3, 7-inch round baking pans. Set aside.
3. In a mixing bowl add flour, baking soda and salt. Mix mixture 20 seconds, set aside.
4. In another bowl whip together sugar and butter until pale and fluffy. Mix in vegetable oil. Blend in the eggs one at a time, mixing just until combined after each addition. Mix in egg yolks.
5. In a pan whisk the buttermilk with the vanilla extract and vinegar. Working in three separate, beginning and ending with flour mixture, add ⅓ of the flour mixture alternating with ½ of the buttermilk mixture and mixing just until combined after each addition. Scrape down sides and bottom of bowl with a rubber spatula to ensure everything is incorporated.
6. Mix the color into the mixture and divide evenly in the 3 prepared cake pans.
7. Even out the batter in your pan and bake in the preheated oven for 25 - 30 minutes or until toothpick inserted into center of cake comes out clean. Cool in cake pan, invert onto wire racks to cool completely. Once cool, you slice of the top if it is domed.
8. To put the cake together, place the first layer of cake on a cake stand. Spread a thin layer of the frosting on (in my case it was around a cup). Place the next layer on top and repeat with all the layers.
9. Frost the cake on the outside, putting a thin layer all around. Divide the rest of the buttercream in 3 bowls and mix in the colors you want the ombre to be. (leave some for the grass if you want it there)
10. Create the ombre like in this video. It helped me a lot!
11. You can make the grass, by using the Wilton 233 tip. It is so good! Add a few chocolate eggs and you are sure to impress.
12. Enjoy!

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