This lovey Pink Ombre Cake topped with real roses and baby's breath is a lot simpler to put together than it looks. If you can dedicate an afternoon to baking the cake and making homemade frosting, this cake will make a beautiful centerpiece to honor a mother or breast cancer survivor (or both) in your life. You will need (3) 8 inch round cake pans for this recipe.
1 1/2cupmilkroom temperature
9egg whitesroom temperature
3 1/3Cupscake flour
2 1/4Cupsgranulated sugar
18tablespoonsunsalted buttersoftened but still cool
1 to 11/2tbspred liquid food coloringmuch less if using Wilton paste
1/2cupof strawberry jam or preserves
Making the Cake
Prepare (3) 8 inch cake pans by stirring 3 tablespoons flour and 3 tablespoons melted butter together make a paste. Brush paste all over inside of cake pans with a pastry brush, all the way up to the rim. Move an oven rack to the middle position and place all three pans inside to make sure they will fit on one rack. If not, move racks to upper and lower middle positions. Set the oven to heat to 350 degrees F.
Whisk together the milk, egg whites, strawberry and vanilla extracts in a mixing bowl and set aise.
Mix together the flour, sugar baking powder and salt in a mixing bowl (or a stand mixer). Beat in the butter at low speed until no white streaks remain and the mixture looks crumbly.
Beat in about 2 cups of the milk/egg mixture for a minute and a half. Add the remaining and beat until fully incorporated, about a minute longer, scraping the sides and bottom as necessary.
Divide the batter as evenly as possible into three mixing bowls. Stir 2 teaspoons liquid red food coloring into one bowl, one teaspoon into another, and 1/4 -1/2 teaspoon into the third. Adjust the coloring to your liking by adding a few more drops of food coloring if necessary. Whisk well to ensure no streaks of color remain.
Pour each bowl of batter into a prepared cake pan and tap on the counter to release bubbles and even out the surface. Place in the oven, either on a single rack or two on the upper and one on the lower. Bake for about 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
Cool cakes on a wire rack for about 5 minutes, then carefully invert onto cooling rack and let cool for about an hour and a half. (I put mine in the fridge if I have room so they cool much faster.)
While cakes cool, make your desired frosting recipe and divide into three bowls, tinting it as you did the cake layers, adjusting as necessary.
Place a spoonful of frosting in the center of a cake stand or plate you plan to serve your cake on. Place the most deeply colored layer of cake directly over the frosting. Spread the top evenly with matching color of frosting, then spread half the strawberry jam over the frosting. Place the second layer of cake on top. Repeat with spreading evenly with matching frosting color, then jam. Place the final layer on top and generously spread with lightest color frosting. You're aiming for a good 1/4 to 1/2 inch thick layers of frosting.
With the darkest color frosting bowl in hand, begin to scoop and 'wipe' gobs of frosting on the outside bottom layer of cake. Try to use up all the frosting. Repeat with the second lighter color of frosting on the middle layer, then the lightest on the sides of the top layer. Using a clean ruler or bench scraper or large spatula, smooth out the sides of the cake, keeping your scraper vertical, and letting the frosting colors blend together. This is made much easier if you have a lazy suzan or rotating cake stand, but not necessary. Refrigerate until ready to serve. Place freshly cut roses/flowers on top just before presenting to your friends and family.
Cake will keep for 3-4 days,
Pink Ombre Cake
Amount Per Serving (1 slice)
Calories 353Calories from Fat 162
% Daily Value*
Saturated Fat 11g69%
Vitamin A 567IU11%
* Percent Daily Values are based on a 2000 calorie diet.