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?
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.