Today I just collected Lucas' IC (He is 12th now) and also celebrating my daughter's 15th years Birthday. Two of them considered adults now and i can no more save some money from entrance fee, ticket fee & etc, aiyah..
The other day i asked my daughter what type of Birthday cake she wants, she said chocolate cake. But I beg her for this cake because i wanted to make this cake for longer time. She said this cake look sweet and lovely but she said a lot of colouring ler, and i told her this is only once in a year and we just eating a small piece, it is ok lar, we will not die one, hahahaha..
This cake look simply gorgeous !
Also i wanted to try decorating with Rosette method becase Amelia shared a post on this last year and special dedicated to me and few other bloggers. Amelia, Thanks for your kind sharing.
I use Wilton Rose Icing to make pink colouring and mix a bit of Tulip red to make darker pink.
I prefer Wilton 1M tip as it make beautiful rosette pattern and look 3D.
But rosette buttercream using 1M tip is heavy, see it drop after several hours. Also due to i did very thin layer of frosting on the sides or maybe i should kept in the fridge..
I made a special post on the detail steps of Swiss Meringue Buttercream. I use this cream to apply for the whole cake.
I use difference pastry bag to fit with tip and frosting, so easy to change difference colour of frosting ..
Oh, this cake look so dreamy and sweet, perfect for every girl..
I knew this type of cake sure taste sweet, i tried to reduce sugar (50g), but it still taste very sweet...But my two sons they seem like this cake..
Pink Ombre Cake with Rosette Swiss Meringue Buttercream
(Recipe source: adapted from Raspberries Cupcakes with minor changes, rosette method from Amelia’s de-ssert)
*makes 5 x 18cm (7”) round cake
For the cake
355g cake flour
2tsp baking powder
1 and 1/2tsp vanilla extract
350g caster sugar
227g unsalted butter, softened
4 large eggs
Pink food colour (I used Wilton Rose and Ameri color Tulip red colouring)
Jam to spread between layers and sides, I used 200g Swiss Meringue buttercream)
For the frosting- for the rosette, spread between layers and sides- refer to Swiss Meringue Buttercream recipe x 2.5 times for tip 1M, x 1.5 times for tip 35
1. Preheat oven to 180°C (350°F) and line the base of tins with baking paper.
2. Combine flour, baking powder and salt in a medium bowl and set aside. Mix milk and vanilla together in a measuring jug.
3. Using an electric mixer on low speed, beat sugar and butter in a large bowl until blended. Increase speed to high and beat for 2 mins or until pale and creamy.
4. Add eggs 1 at a time, beating well after each addition. Alternately add flour mix and milk mixture, beat until smooth.
5. Divide mixture evenly into 5 medium bowls (about 270g per bowl). Leave one bowl of batter white, then very gradually add colouring to each bowl and gently fold it into the mixture, adding slightly more colouring as you do each bowl so that the 5 bowls give you a even gradient of colour.
6. Pour batter into prepared tins and bake each layer for about 20-25 minutes or until a skewer into the centre comes out clean and the outside is golden. Cool in tin for 5 mins and then turn out onto wire racks to cool completely.
7. Prepare cake for icing, you may need to trim the tops a bit to make sure they are level. Coat buttercream between layers and all sides.
8. Put your 1M tip (or tip 35 for small rosette) into the pastry bag. Take another pastry bag,fill it up with buttercream frosting (start from darker colour), cut off the end, place buttercream pastry bag into pastry bag that with tip.
9. Start in the center, then slowly move your tip in a circle around the center point. Try to end in the same place each time. Repeat until whole cake covered with rosette buttercream.
10. Store cake in room temperature.
My daughter not allowed me to put her face in this post, so no choice i have to trim her photo..
Happy Birthday to my sweet girl !!