Pink Ombre Cake with Fresh Flowers

I present, my pink ombre cake with Italian meringue buttercream, decorated with fresh flowers. I’ve never been the biggest cake person, and even now, I’m not jumping to eat the whole cake, but I sure do love to bake. It’s definitely a form of edible art, and what’s better than art you can eat?

Pink Ombre Cake with Fresh Flowers

About a month ago I became obsessed with a YouTube channel called How To Cake It hosted by Yolanda Gampp, who is essentially a cake maestro. I’ve been so enthralled by her cake making, I knew I had to test out some of her recipes for Easter, thus, presenting my lovely pink ombre cake. I used her vanilla cake recipe to make a 4 pound cake, although I separated the batter into three so I could dye each part of batter a different shade of pink. I then used her Italian meringue buttercream recipe to put my cake together. When it comes to decorating you can do anything you want, but I went for fresh flowers and pearl sprinkles.

I had buttercream left over, as well as cake (from levelling), so I crumbled the cake and mixed it with the buttercream, rolled them into balls, and rolled the balls in cake crumbs to create cake balls. Yum!

Like I said, I’m not the biggest cake person, but making this was such fun that I can’t wait to try out a cake recipe with more layers, more colours, and more intricate decorating.

Pink Ombre Cake with Fresh Flowers

Pink Ombre Cake with Fresh Flowers

Pink Ombre Cake with Fresh Flowers

Pink Ombre Cake with Fresh Flowers

Pink Ombre Cake with Fresh Flowers

Pink Ombre Cake with Fresh Flowers

Pink Ombre Cake with Fresh Flowers

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