Pink Surprise Ombre Cake

I’m making a two-tiered cake for Isabelle’s first birthday celebration this coming Sunday. The bottom cake will be a five-layered cake with pink ombre on the inside. Making ombre layered cake is actually super easy! Two main ingredients required are White cake mix and  your choice of food coloring. If you want to add a vanilla extract, make sure to use the clear version so it won’t add any coloring to the cake.

I’m using Betty Crocker white cake mix and Wilton “Aster Mauve” pink food coloring.

 

Ingredients:
(make a 9-inch round cake (5 to 6 inches tall, 5 layers)

  • 2 boxes of White cake mix
  • 6 egg whites
  • 1/2 cup grape seed oil (I use grape seed oil because it is colorless and tasteless)
  • 2 cup milk
  • Clear vanilla extract (optional)
For a smooth baking process, I always make sure to gather my ingredients, baking tools, and piling them on my kitchen table for easy access.

 

I also used cake strips to avoid high-rise centers, cracked tops and over-cooked edges. This way, my cake layer will come out prefect, level and no trimming needed. You can purchase cake strips at Bulk Barn, Michaels, local baking store or online at Amazon. For about $12 a set (2 strips), I’d say it is a good investment!

Make sure to pre-soak your cake strips in cold water for at least 10 minutes. Wrap the strip around the pan before baking.

 

Cooking Methods:
(Follow the cooking instructions on the cake mix box)

  1. Combine all the ingredients until the batter is nice and smooth, and free of lumps.
  2. Divide your cake batters into 5 containers. Make sure to divide the batter evenly. It’s a good idea to weigh each container to make sure they are all in equal weight.

  3. Add food coloring to make 5 different shades of the same color. I started with the darkest color and slowly reducing the amount of food coloring added.
  4. Pour batter into greased and lined pans. Since I only have two pans, I bake them in three batch. Each batch only took about 15 minutes.
  5. Usually, I let the cake cool in the pan on a wire rack for 1 hour or so. Since I need to use the pans for my second batch, I cooled for about 5 minutes before flipping the cake upside down to cool some more. Make sure to line the cake with saran wrap or wax paper. This type of cake tends to stick and you need to be careful and gentle when removing the wraps later on.
  6. Once your cakes cool to room temperature, place your cakes in the freezer for 15 minutes. It’s a lot easier to assemble your cake when it is very cold. I wrapped mine in plastic wrap individually and freeze them. I’m planning to frost my cakes and assemble them next week (the day before Isabelle’s first birthday celebration).

 

This is how my cake looks like before frosting them. Can’t wait to frost and decorate them next week!

 

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