Pink Lemonade Ombre Cake

• Vegetarian

• Produce

  • 1 Lemon, Zest of

• Refrigerated

  • 4 Eggs, medium

• Condiments

  • 2 Food colouring spread
  • 229 1/2 ml Lemon juice
  • 2 tsp Vanilla extract/paste

• Baking & Spices

  • 150 g All purpose | plain flour
  • 300 g Caster sugar
  • 1000 g Icing sugar
  • 1 pinch Salt
  • 200 g Self raising flour
  • 1 Sugar pearls to decorate

• Ingredients

  • 2 Frosting:

• Dairy

  • 200 g Butter, unsalted
  • 500 g Butter, salted
  • 2 tbsp Milk

Found on bellyrumbles.com

Description

Ingredients

• For the cake
• 200g self raising flour
• 150g all-purpose plain flour
• a pinch of salt
• 300g caster sugar
• 200g unsalted butter, softened
• 4 medium eggs
• 2 tsp vanilla extract/paste
• 200ml lemon juice (for a plain cake replace lemon with milk)
• Food colouring paste (colour of your choice)
• Icing for the inside
• 500g icing sugar, sifted
• 250g salted butter
• 2 tablespoon lemon juice
• zest of one lemon
• Icing for decoration
• 500g icing sugar, sifted
• 250g salted butter
• 2 tablespoon milk
• Food colouring paste (colour of your choice)
• sugar pearls to decorate

Directions

• Preheat oven at 180C (350F). Grease and line 4 x 20cm cake tins with baking paper. If like me you dont have 4, and only 1 tin, bake them one at a time.
• In a bowl sift flour and salt.
• Cream butter and sugar in a stand mixer (or using hand beaters) on high speed until pale and light. Reduce speed to low and add eggs one at a time, beating well after each addition. Add vanilla extract and mix well.
• Then alternately add flour and lemon juice into the mixture. Beat until smooth and lumps free.
• In four small bowls divide mixture evenly. Add a tiny small drop of food colouring to each bowl and fold it into the mixture. Gradually add more colouring to each bowl from a drop to almost half a teaspoon until you get an even gradient of colour among the four mixtures.
• Pour batter into cake tins, bake each layer for 25-30 minutes or until a skewer inserted into the centre and comes out clean. If you are baking two cakes at the same time, swap the baking trays half way through baking. Once done, let cakes cool in tins for 5 minutes, then tip out and onto wire racks to cool completely before icing.
• To make the buttercream icing, beat butter with a stand mixer (or hand beaters) on high speed until light and fluffy, turn the speed down to low, one tablespoon at a time, add icing sugar slowly, beaten well after each addition. Add milk and beat until well combined.
• Prepare cake for icing, if required, trim the tops and sides to make sure all layers are same size, level and flat. Start from the cake layer with the darkest colour, put a big dollop of icing on top then spread it with a palette knife evenly to make sure the whole top is covered and level. Place the second darkest colour on top, and repeat with more icing, cake, icing and finally the lightest colour cake on top. Now ice the whole cake and make sure the sides and top are smooth with icing. Transfer the cake to refrigerator and let it set for at least 2 hours.
• When you are ready to decorate the cake, make another batch of icing as previously. In two bowls divide icing evenly and colour as desired, I used pink and yellow colouring.
• In a large pipping bag with a large open star tip, place one colour of icing down one side. Then transfer the other colour, carefully placing it down the other side of the bag.
• In a round circular motion pipe rosettes onto the side of your cake and around the top edge. Place coloured sugar peals on top to decorate.
• Alternatively decorate as you desire.