Ombré Rose Cake

This Ombre Rose Cake would never fail to delight the birthday girl(or lady, even nanny!). The gorgeous roses are made of buttercream tinted in white, pink and dark pink, they look very sophisticated but all you need is the right piping tip.

I recommend Wilton 1M/2D (the one I'm using here is 2D), but basically any closed star tip would work. If you are an amateur in cake decorating and you don't feel confident enough, just practice on a piece of kitchen towel/plate, then scrape the buttercream back into your piping bag. Trust me, it take only a few practices to get hold of.  

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Recipe for Pink Ombré Rose Cake

Makes a 5" cake

Ingredients:

Butter Cake

• 140g Unsalted Butter
• 160g Sugar
• 2 Eggs
• 1/2 tsp Vanilla Extract 
• 80ml Full-fat Milk
• 150g All Purpose Flour
• 1/2 tsp Baking Powder
• Pink/Red Food Colouring

Buttercream

• 350g Butter and/or Shortening
• 300g Icing Sugar
• 2-4 Tbsp Milk
• 1/2 tsp Vanilla Extract
• Pink/Red Food Colouring

Directions:

1. Make Buttercake. Preheat oven to 170°C. Grease three 5"cake pan with melted butter or non-stick spray.
2. Beat butter and sugar until fluffy and light yellow in colour.
3. Crack eggs into separate bowls and add them in one by one, making sure the mixture is well incorporate after each addition. Mix in vanilla extract as well.
4. Add in 1/2 of dry ingredients (all-purpose flour + baking powder), mix on low then pour in 1/2 of the milk. Repeat the steps until the mixture is just incorporated and there are no lumps of flour, do not over-mix.
5. Divide batter into three equal portions. Tint two of them with different amount of food colouring, to get a darker and lighter colour. (The exact amount depends on the brand you use, so start off by using 1-2 drops first.)
6. Pour batter into greased cake pans, and bake for 30 - 35 minutes. When a toothpick inserted comes out clean, your cakes are ready! Take them out from the oven, let them sit for 10 minutes then remove them from the baking pan. Let cool completely.
7. Make Buttercream. Cream butter and/or shortening, turn beater to low-speed and gradually add in icing sugar. Turn the beater up to medium to medium-high speed and beat for 3-4 minutes (6-8 minutes by hand). Switch to low-speed again and add in vanilla extract and milk (1 Tbsp by 1 Tbsp), until you reach the desired consistency. 
8. Divide buttercream into three portions, with one slightly bigger. Leave the bigger portion white and add food colouring to the other two. Tint the buttercream into a lighter and darker shade of pink.
9. Decorating the cake. Scrape a little bit of buttercream onto your cake board or plate and place the darkest-colour cake slice in the centre. Spread a thin layer of your desired filling onto the cake slice, you can use buttercream, jam or chocolate. Place the lighter-shade cake slice on top and repeat until you have a three-layer cake.
10. Crumb coat the coat. Spread on a very very thin layer of buttercream (white or ombre) onto the surface of the cake, gently scrape off the excess with a knife. The buttercream should be so thin that you would still see the colour of the cake.
11. Now prepare three piping bags with a closed-star tip (Wilton1M/2D), and fill them with buttercream. (If you only have one piping tip, fill your bag with the darkest shade first.)
12. Start piping roses on the bottom section, apply pressure on the pipping bag and go outwards in a circular motion. Imagine you are drawing the number "6" but it has its tail wrapped around itself. If you're not confident enough, practise on a piece of kitchen towel/plate first. Repeat with the other sections, including the top of the cake.
13. Pipe on drop flowers with the same tip to cover any spaces between roses on top, simply place the tip 90° to the cake, apply pressure onto the piping bag and reducing pressure force as you pull away.
14. Now your beautiful masterpiece is done! Everyone will be amazed and think you got it from a really fancy bakery, enjoy the compliments (haha)! :P

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