Ever since the first time we saw these beautiful Ombre Cakes, my daughters and I have been wanting to make one.
We rarely have time during the week to make a layer cake like this, but when the #SundaySupper theme came up “New Cooking Adventures”, we decided now was the perfect time to give the Ombre Technique a try. And quite the adventure we went on. I’ll explain.
For starters, I am pretty decent at layer cakes. But that’s when there is no shape cutting involved. This one required a small circle cookie cutter. And stacking small surfaces on top of small surfaces which is like a huge balancing act. It can be done, but it just requires precision and care.
And having teenagers help with this process? No. Just… no.
Also, I know it’s a known fact when you’re baking, but it bears reminding – trust me – Allow your cake to cool before you 1) cut it 2) ice it. Don’t bake when you don’t have loads of time, and don’t allow your teenagers to get over excited about it and do it when you’re in the other room. Not that, that would ever happen at our house.
For all the craziness we had surrounding these fun mini ombre cakes, they turned out pretty cute and they tasted great and were a huge hit. Who cares if a few were lopsided?
Honestly, this post doesn’t actually require a recipe per say. It’s about the technique, not so much the recipe. You really just need a basic white cake mix. White cake is better than yellow, because it accepts the color from the food coloring better.
Ombre Mini Cakes
What you need:
- White Cake Batter – Enough to make 3 separate cakes (we just used box mix for the ease of it)
- Red Food Coloring
- Blue Food Coloring
- Frosting – we made an almond frosting but you can do whatever it is your heart is content with
- Circle Cookie Cutter
Step 1: Mix the food coloring into the white cake batter. You will need 3 separate bowls of batter and you will begin with a light shade and add more food coloring to each batter until you have a light, medium and then dark shade of the color you chose. Obviously we did purple, but you could do any color you want.
Step 2: Bake the cakes according to the package or recipe directions. Allow to cool completely.
Step 3: Once the cakes are completely cooled, use a cookie cutter to cut shapes out of the larger cakes. Trim any crazy pieces.
Step 4: Place the darker color on the bottom, ice the top of it. Layer the medium shade of colored cake on the top of that and then ice that one. Lastly, place the lightest shade piece of cake on top and then ice the top of that one all pretty.
They are ready to serve at that point. Before serving at our event (no I didn’t take a photo because I suck) we covered the top with blueberries. They were a HUGE hit and I’m pretty sure at this point, there are several people who since that event have gone home and perfected this technique in their own kitchens.
We will have a little work to do at this end to make the mini ombre cakes better the next time. For instance, not leaving excitable teenagers alone with cakes that just came out of the oven. But regardless of their abundance of energy which caused a bit of chaos with these cakes, they really were fun and fairly easy to make. We will definitely be doing these for several upcoming events.
Don’t forget to check out all the other fantastic dishes this week!
New Expeditions (Sides, Starters & Staples)
- Easy Oven Polenta from Shockingly Delicious
- Homemade Spiced Flour Tortillas from Chocolate Moosey
- Naan from Hezzi-D’s Books and Cooks
- Homemade Tofu from Kimchi MOM
- Indian Moong Beans from Magnolia Days
- Baked Lemon Coconut Risotto from Soni’s Food
- Homemade Peanut Butter from Home Cooking Memories
- Homemade Ricotta Cheese from Webicurean
- Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons
Grand Quests (Main Dishes)
- Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
- Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
- Miso-Glazed Salmon from The Foodie Patootie
- Penne with Mustard and Chives from My Other City By The Bay
- Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
- Spanish Baked Scallops from Momma’s Meals
- Black Beans and Cheese Empanadas from Basic N Delicious
- Venison Steak Gyros from Curious Cuisiniere
- Vegetarian Hortobagyi Pancakes from Happy Baking Days
- Caribou & Andouille Chili from The Foodie Army Wife
Escapades (Sweet Treats & Spirited Companions)
- Vegan Chocolate Mousse from The Not So Cheesy Kitchen
- Zebra Cake from That Skinny Chick Can Bake
- Multilayer Bars from What Smells So Good?
- Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
- Homemade Vanilla Marshmallows from Vintage Kitchen
- Strawberry Raspberry Fruit Leather from Juanita’s Cocina
- Making Macarons – FAIL! from girlichef
- Macaroons from Noshing With The Nolands
- Fresh Strawberry Frozen Yogurt from The Messy Baker
- Bircher Muesli from Peanut Butter and Peppers
- Homemade Cinnamon Rolls from In The Kitchen With KP
- Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
- Ombre Mini Cakes from Daily Dish Recipes
- Chocolate Dipped Madeleines from Big Bear’s Wife