My lovely friend, Rina, of the amazing fashion blog, And She Dressed, was throwing a wonderful birthday tea party! When she asked if I could bake her a cake and the dessert catering for her party, I had my bags packed and a suitcase full of kitchen gadgets ready to go! Off to the magical land of Vancouver! I called my best friend, rented her kitchen for a couple of days and the rest was history.
I have to admit that I really ran into this project guns blazin’. To be honest, I have a really big secret to tell…
I have never successfully made a pretty layer cake before. That’s a pretty big thing, considering I agreed to assemble a 3 layer, ombre cake. It’s not that I haven’t tried in my past; I just failed horribly in my previous attempts.
But this may be my magnum opus.
This is a pretty big task, though. It took me 2 days of baking and decorating and ample fridge/freezer space. I ended up doubling the best vanilla cake recipe to make 3 extremely thick layers of 9 inch diameter cakes. Each layer was rosier than the next, with the bottom layer being an intense and vibrant bright pink!
Using a cake leveler, I cut off the excess cake dome and devoured it within minutes.
When the cake layers were cooled and all the same level and height, I whipped up way too much white chocolate butter cream and started the scratch layer. I can be a little bit absentminded because when I started making this cake, I would have moments of clarity where my rational brain would say, “Kat! You should stop for a second and take a couple of photos!”, but then my other brain would just say forget it and I would go back to doing what I was doing earlier (hence the lack of progress photos).
The scratch layer is a thin, smooth-ish layer of icing so the decoration will have a surface to stick on. After each row of roses, I would stick the entire cake in the freezer or fridge (depending on which one had room).
And since I am known to be absentminded, my bestie decided to take the opportunity to take the most unflattering photos known to man.
Yes, that is icing in my hair and flour and sugar all over my comfy sports bra top.
But in the end, it was worth it for such a beautiful day and party! I’ll be posting more recipes from this day week by week!
Special thanks to Alanna Milaney for her superb photography! All the beautiful photos are attributed to hers truly. Don’t forget to check out Rina’s blog for her tea party post here and here! Be sure to keep checking And She Dressed for more tea party posts!
In addition, check out The Novice Gardener’s Fiesta Friday#29! I have sent my link in there for this month, so go and see what others have in store!
Vanilla Ombre Cake with White Chocolate Buttercream
Adapted from addapinch.com
I doubled this recipe to make a thicker 3 layer cake. Feel free to not double it.
1 1/2 cup of butter
3 cups of sugar
5 room temperature eggs
3 cups of flour
2 tsp of baking powder
1/4 tsp salt
1/2 cup of milk
1/2 cup of heavy cream
2 tsp of vanilla
Food coloring of your choice. (I used Wilton’s rose gel food coloring)
Turn on oven to 350 degrees.
Prepare 3 9 inch cake pans by buttering and flouring or line with parchment paper.
Cream butter and sugar together. When fluffy, light and pale, beat one egg at a time to ensure it is thoroughly mixed.
Combine milk, cream, vanilla together. Pour half the liquid with the butter mixture and then mix with half the dry ingredients. Continue with this pattern and end with adding the dry mixture last.
Stir the batter until well combined.
Divide the batter into how many layers you need it to be and add the color you like. (I find gel food coloring to be very very potent. Use wisely.)
The original directions said to bake for about 25 – 30 minutes. Because I doubled the recipe and doubled the thickness of each layer, I ended up baking it more on par with 45-50 minutes.
Check with a toothpick/skewer/cake tester. When it comes out clean, allow to cool on a rack.
White Chocolate Buttercream
Adapted from Food and Wine
1 cup of butter
4 cups of white chocolate chips
2 cups of icing sugar
2 tsp of vanilla
In a large bowl, melt the white chocolate and beat it with the butter, icing sugar and vanilla. Beat until fluffy.
I made several batches of this to make sure I had enough icing. In the end I had so much icing that I used it to fill some french macarons, but that is a story for another day.