We had such a wonderful time yesterday visiting with family, but then, it’s always such a good time when we all get together.
Can you believe this Auburn girl went to an Alabama party? I know, shocker, right? But I had a lot of fun 🙂
Now, back to the subject at hand. . . Cake. We were talking about cake, weren’t we? No? Well, let’s do 🙂
It also happened to be great Uncle Herbert’s birthday, so I baked something extra special (which, of course, meant that I just had to try my hand at one of those uber cute ombre cakes that are everywhere on Pinterest). And it didn’t turn out too bad for a first try.
(I know, not the best of pictures, but I almost forgot to take any at all.). And by the way, check out those other desserts in the background. . . one word, YUMMY (yep, in all capitals – they were that good).
White Cake Ingredients:
5 large egg whites (at room temperature)
2 whole eggs (at room temperature)
1 1/1 c whole milk (at room temperature)
3 1/2 tsp vanilla extract
1 tsp almond extract
4 1/2 c cake flour (sifted)
3 c granulated sugar
1 1/2 Tbsp + 1 1/2 tsp baking powder
1 large pinch of kosher salt
18 tbsp unsalted butter
2 Tbsp plain yogurt
1) Preheat oven to 350F degrees. Prepare two 8-inch and one 6-inch (4 inches deep) cake pans.
2) In a medium sized bowl, combine and beat together using a fork, the egg whites, whole eggs, 1/4 c of the milk, and both of the extracts (vanilla and almond). Set aside for now.
3) In a large mixing bowl, stir together all of the dry ingredients.
4) With the mixer on (and using the paddle attachment if you have one) add the butter one piece at a time, adding a new piece every few seconds. Continue to mix on low speed until the mixture reaches a sort of fine crumble texture.
5) Add the rest of the milk and continue to mix until it’s incorporated. Scrape the sides of the bowl, then add the egg mixture in batches of three, mixing well after each batch. Continue to mix until the batter is light and light and fluffy, about two or three minutes.
6) Divide the batter in threes. Tip: Use a kitchen scale to ensure that you get as close to an equal amount into each pan.
7) Bake for about 25 – 30 minutes (a little longer for the 6-inch cake) or until the top of the cake springs back when touched. Be extremely careful to not over bake.
8) Allow the cakes to cool in their pans for 10-15 minutes before using a small spatula to loosen the sides from the pans. Invert onto a very lightly greased cooling rack and allow to cool completely.
9) In the meantime prepare the frosting. I used this recipe (here) for the crumb coat, with a little less milk and a little extra powdered sugar (about 1/2 c in all for the sugar) to make it thicker. For the actual ombre frosting, I used a buttercream frosting with a little cool whip mixed in (along with a combination of vanilla and almond extracts).
10) Once the cakes have cooled completely, place them in the freezer for about 15-20 minutes. Then, take them out and level the tops using a serrated knife or a cake leveler (you can easily save the trimmings and use for cake pops). Then, slice the 6-inch cake equally in half.
11) On a cardboard cake board or your chosen platter/cake plate, frost and stack the two 8-inch cakes using the crumb coating frosting. On a separate cake board, frost and stack the two 6-inch cake layers using the same frosting.
12) Insert three drinking straws (not the bendable type) or three small wooden dowels cut to the correct length into the stacked 8-inch cake as supports for the second tier. Tip: This is a great, short video that shows how to put together a tiered cake, really suggest giving it a watch.
13) Using an offset spatula, place the stacked 6-inch cake on top of the supports.
14) Divide your buttercream frosting into four separate bowls. Using a toothpick, place a very tiny amount of your choice of color of Wilton Icing Gel (I chose Leaf Green) into one of the bowls of frosting; stir together until completely combined. Repeat the process with two more bowls of frosting, each time slightly increasing the amount of gel used.
15) Frost the cakes using this technique here (Note: The link is in Spanish, but still it’s a fantastic tutorial).