Ombre Cakes


Petal Technique – Ombre!

One of my girlfriends is having her second baby…. a boy! I volunteered to make her baby cake and decided on everything blue.. Ombre style! I’ve put together this little tutorial for you all so you can also learn how to make these fabulously simple, but effective cakes! My main issue with the petal technique… I found my lines were not very straight. Even though I thought I was following the correct line, I had some “waves” happening. With more practice, I’m sure it would be easier to make each dot the correct size and length, etc.

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What you will need:
Cake(s)
Frosting
Teaspoon or spatula
Piping bag
Round piping tip

Cake Ingredients:
Depending on the number of layers you want to create, double this batch.
Melted butter, to grease
450g (3 cups) self-raising flour
150g (1 cup) plain flour
440g (2 cups) caster sugar
300g butter, cubed, at room temperature
310ml (1 1/4 cups) milk
6 eggs, at room temperature
3 tsp vanilla essence
Desired food colouring

Crisco Butter Cream Frosting
Makes around 3 cups
1/2 cup solid vegetable shortening
additional 1/2 cup butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted icing mixture
2 tablespoons milk
Desired food colouring

OR

Classic American Butter Cream Frosting
Makes around 2.5cups
1 cup unsalted butter, softened (but not melted!) Ideal texture should be like ice cream.
3-4 cups icing mixture, SIFTED
¼ teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream
Desired food colouring

Method (Cake):

  1. Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease. Line base and sides with non-stick baking paper.
  2. Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated.
  3. Divide mixture in two (or if batch doubled, in four). Add desired food colouring to each batch until desired colour reached. Spoon the mixture into the prepared pan(s) and smooth the surface with the back of a spoon.
  4. Bake in preheated oven for approximately 55 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.

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Method (Frosting):

In large bowl, cream shortening (or if using American frosting all butter) and butter with electric mixer. Add vanilla. Gradually add icing mixture, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all icing mixture has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For stiff consistency, add more icing mixture until desired consistency achieved.

Divide frosting into even batches (depending on number of colours you want to do). Add food colouring to each batch until desired colour achieved. Add more icing mixture if frosting becomes too thin!

Put a light coat of butter cream over the cake. This is your crumb layer and will give you a smooth, even surface to start decorating on.

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Here’s a cute tutorial I found on Cake Central by ‘The Hungry Housewife’. I’ve also included her youtube video which clearly shows each step!

http://cakecentral.com/b/tutorial/blue-ombre-petal-cake-tutorial

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Here’s my first attempt!! Hope you all enjoy this. X

Happy Baking

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References:
http://savorysweetlife.com/2010/03/buttercream-frosting/

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