Mini Ombre Cake

Recipe from Girl in the Mini

Makes a 3 layer 5-inch round cake

Ingredients

Three-Layer Ombre Cake

  • Vegetable shortening
  • Parchment paper
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 sticks (1/2 cup) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 3 egg whites, room temperature
  • 1 teaspoons pure vanilla extract
  • 3/4 cup milk, room temperature
  • gel food coloring of your choice

Vanilla Buttercream Frosting 

  • 1/2 cup unsalted butter
  • 1 cup shortening
  • 1/4 teaspoon salt
  • 2 1/4 teaspoons vanilla extract
  • 8 cups confectioners' sugar
  • 1/2 cup milk

Directions

Three-Layer Ombre Cake

  1. Preheat oven to 350 degrees. Brush three 5-inch-round cake pans (or as many 5-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
  3. Divide batter evenly between three medium bowls. Using a food coloring color of your choice, add enough of the color to each bowl, working on one bowl at a time.  Whisk the color in until you have reached the desired shade for that layer.  I recommend starting with the darkest of the three range of colors you want and work your way to lighter colors.  That way, you avoid the possibility over coloring your lightest layer because you can compare it to the next darker color. 
  4. Transfer each color to an individual cake pan. Use a rubber spatula and smooth out the batter so that the cake will be as level as possible to minimize the amount of trimming necessary.
  5. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 35-40 minutes (working in batches if necessary).
  6. Remove cake layers from oven and transfer to a wire rack; let cool for 10 minutes. Wrap the cake layers individually with plastic wrap and chill in refrigerator while making the frosting (below).
  7. Remove the cake layers from the refrigerator.  Using a serrated knife, trim tops of cake layers to make level, if necessary. Place four strips of parchment paper around perimeter of a cake round or lazy Susan. Place the darkest layer on the cake plate. Spread a scant 1 cup of the white buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with next darkest layer.
  8. Place the lightest color layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
  9. Put an open star tip onto a pastry bag and then fill it with the color buttercream frosting.  To make the rose, start in the center of where you want the rose to be, then slowly move the tip in a circle around the center point.  Loop around the center point about twice and try to end at the same point for each rose.  

Vanilla Buttercream Frosting

  1. In a KitchenAid Stand Mixer or medium bowl, cream butter and shortening until light and fluffy.  Add salt, vanilla, confectioners' sugar and milk.  Beat well.
  2. Use 1/3 of the frosting for the white crumb coating. 
  3. With the remaining frosting, blend in some gel food coloring until it reaches the desired shade of color.  This will be the frosting you use to decorate the cake.