Let's talk about Cake

Wow this Cake turned out Fabulous. Their are some things I would like to try differently next time. For starters, I love pink but I was more hoping for a Rose pink. So I'm thinking I am going to try another shade of pink, and use 2 different pinks.


Let's look at the overall result, are you ready?? Let me know what you think? Do you think different Pink?

The overall flavor of the cake, was so moist and good. For me it was a little too plain. I think next time, I will go with a filling, maybe try to match as much as I can with the cake color. I loved that cake recipe I posted for you folks.

Let me tell you, this wasn't easy as I thought. Don't let that intimidate you. We just need to not give up & keep trying. My first batch of Ombre Frosting didn't turn out. But that didn't stop me, I was so excited to just start coloring the frosting, that I started moving too fast, adding in colors fast. 

I wasn't happy with the results & I will show you, why.

My first time, I started coloring the frosting, I added a little in the first, then in the next one I added a little bit more, then the same thing in the next one. After I was done doing that then I mixed it up. It was just harder to work with the colors.

 (Sorry about the pics, my camera wasn't working right with the light)

In the first picture, it looks okay, but the colors just wasn't coming out like how I wanted it too, the last color wasn't dark enough, I kept adding Sky Blue food coloring, and it just wasn't that blue I was hoping for.

In the second picture, you can see that things went wrong. I thought if I added a little bit of green to the darkest color, that it would help the blue darken.... I was wrong, then I started playing with it too much, started adding green's in all of them. I just took a deep breath and gave up. I only gave up for like 5 minutes. I went to the grocery store bought more butter & powdered sugar. I was pumped and started to make the frosting, and then it happened my hand mixer stopped working, I said "Nooo". I start to whip that frosting like it has never been whipped before, I was determined to get that Ombre Rose Swirl on the cake. I tried again, but this time I kind of made a game plan, and took the time to do it right this time. I measured the frosting out, I decided to Ombre 3 different tone's this time. I dabbed a little gel color for the lightest layer of frosting, mixed it in and then went on to the next one. You can check that out in my previous post; in "Dirty Ice...Stack & Then do The Ombre Rose Swirl".

Overall I was super happy to finally try this new trend. Ombre Cake, and Rose Swirls. I was in love, I couldn't stop staring at the cake. The best part was to hear my friends and family say how " pretty & beautiful it was and that it was moist".

BEAUTIFUL

We don't want to overload on sugar right?? Once a week, we will be having a wind down Wednesday and; "Relaxing our sweet tooth". I am going to talk about savory dishes, and I will be cooking some dinner with you and sharing some recipes. See you on Wednesday!                                     

Dirty Ice...Stack & Then do The Ombre Rose Swirl

Finally! I have been waiting for this day, we are going to start off by making the Butter Cream Frosting, then fill in the layers & then dirty ice. Dirty Ice aka Crumb Coat is where we frost the cake, so we don't get crumbs all over the completed cake. You then put on more frosting and frost your cake. Since, we are doing Ombre Swirl Roses, I only did the crumb coating. You can use any type of frosting.

Classic Butter Cream Frosting (I had to Double the recipe)

4 Cups (2 lbs)- Powdered Sugar
1 1/2 Cup- Butter (room temperature)
2-3 TBS- Whipping Cream
1-2 tsp- Vanilla Extract- you can use (almond, lemon & coconut)

Start off, getting powdered sugar, and butter blend, until it all comes together. Mix the butter and powdered sugar until it is crumbly. As we are mixing it, we want to gradually add the Whipping Cream. Mix all the ingredients until it comes together. Once the frosting comes together, add in your Vanilla extract. Mix it in.

**If your frosting is too stiff, you can add more whipping cream, if it is too thin, then you can mix in more powdered sugar.

What We will need:

• Cake Board 8 inch or 9 inch.
• Offset Spatula
• Butter Cream Frosting
• Cake Layers
• Tall Glass
• Piping Bag's ( I used 3, for the Rose Swirls)
• Wilton #2D Tip 
• 3 Mixing Bowls ( to mix in our colors, for the Ombre effect)
• Wilton Food Get Coloring (I Chose Blue, I used 2 different types of Blue)

This is how we do it.

• Gather all your items
• Make your Butter Cream
• Dirty Ice your cake
• Divide your frosting in to 3 bowls; in your first bowl which will be the lightest color add a little bit more frosting, than the rest of the bowls.
• Start adding in your color's, we will start from lightest to darkest. Add a little bit of gel coloring at a time. A toothpick dip of food coloring is more than you think.
• Cut the end of your piping bag, and put in your tip. Then grab your glass and place your piping bag inside. This is a trick that I used to keep it clean, while I add my frosting inside the bag.
• Now let's start Rose Ombre'ing.
• Dab & Swirl around... Wallah you have a rose.

Let's Dirty Ice
Okay here we go. Grab your cake board ( I used a 9 inch board), and slab a little bit of frosting on it. This holds our cake in place, while we frost so it doesn't move all over the place.
Put your first layer, which is your lightest color. Then add some frosting, and spread it around. If it goes over the edge it is alright. We will use that to spread on the outer layers of the cake. Keep stack and adding frosting until, your layers are complete. Put a cup of frosting on top of the cake and frost around the edge and turn your cake as you are doing it.

Final results, from Crumb/or Dirty Icing the cake.

**It's easier if you have a Lazy Susan. It's like a cake stand on wheels.

** You can also place parchment paper's on the bottom layer's of your cake, it catches all the frosting that falls off your cake. Once you are finished frosting you just remove the parchment paper gently.

It's time to start mixing the colors. Choose the color you desire . I used two different tones of blue. (It made it easier to tone out the blues.)

Ombre* Ombre* Ombre

I divided the frosting into 3 bowls. I added 1 1/2 cups of frosting in 2 bowls, in one of the bowls I added about 2 1/4 cup's of frosting because that is going to be our lightest color.

This is a technique I use, to put the frosting in the piping bag. I grabbed a nice tall glass. Cut the end of the piping bag, enough to fit the tip in. Start adding the frosting & it's time to Rose Swirl.

Rose Swirls: Dab, Swirl, Twirl

I started with the darkest blue, then the next blue & the lightest blue, was the third and top of the cake.

Wait we need to see what our Ombre Cake looks like when we cut into it. I know it's too pretty, but we have to try this; delicious moist pink cake... yummy I can't wait.

We don't want to overload on sugar right?? Once a week, we will be having a wind down Wednesday and; "Relaxing our sweet tooth". I am going to talk about savory dishes, and I will be cooking some dinner with you and sharing some recipes. See you on Wednesday!

Ombre Cakes & Ombre Rose Swirls

Plain White Cake Turns into Ombre Cake

Looks so hard, but is it really that hard? Beautiful & Classy, moist and tasty in the inside, and so colorful. The color tones, shade into each other. Yes, I am talking about the New Trend; Ombre Cakes. Not only will it look beautiful on the inside, it will look beautiful on the outside, with Ombre Swirls.

We need to start off baking our cakes, we will be using a moist White Cake Recipe, then getting the batter and  dividing it up so we can get our Ombre on! I am going to do one of my favorite color's which is Pink, there's a wide variety of color's out there, choose your favorite color. I usually go to Michael's craft Store, to get my decorating tools. I am really looking forward, to see how this will turn out and the overall outcome. "If I Can Do It, You Can Do It".  Don't let anything hold us back, we are about to go in.

Let's bring out all of our ingredient's first, in the culinary world we call this "Mise En Place" - Putting everything in place. The worst thing is to start baking, and realize that all your ingredients aren't there, that's why we gather all of our ingredients first. Organization is key, so is keeping your baking or cooking space clean & tidy. Here We Go!!

Thing's We Will Need for The Cake;

• Baking Pans
• Whisk, Hand Mixer, or an Electric Mixer
• Side Towel (for easy clean-up)
• Measuring Cups
• Food Coloring You Desire (Pink is what I'm using)
• Bowls (to divide up the color's from Light to Dark) 

First off, we Mise En Place. The Ingredients for the Ombre Cake (White Cake Recipe Posted Below) 

Then we Beat the Egg White's until nice & stiff & then put aside.

Then this is how it should look, it's nice and stiff. The  beaten egg whites, don't even fall out when you flip it upside down.

Just a little video on Whipping, so heavy cream turns into Whipped Cream. Once Whipped put in the refrigerator, until ready to use in the cake batter.


*We are getting pretty close to the exciting part.

To Even out the flour, I use the back of a knife.



Mix; the Flour, Vanilla, Water, Sugar, Baking Powder, Salt & Vanilla together.

Mix the batter well. Whipped Cream & Egg Whites is on it's way. 

 Add the Whipped Cream, little bit at a time, then fold into batter, we will be using the same technique with the egg whites, once all the whipped cream, has been folded into the batter.

 Now do the same thing with Egg Whites, and gently fold it in.

**Now it's Time for Exciting part, mixing in the Colors **

   

These, are the Gel colors, I had on hand. I went with my favorite color Pink. Wilton is the brand that I use.

I divided the cake batter, into 4 bowls. I am trying to get 4 different shades of Pink.

I am in Love, I can't wait to bake it. 

Finally in the oven. Baking at 325 Degree's.

White Cake Recipe ( I doubled my recipe, this recipe is for 2 Cake pans).

1 Cup Heavy Cream 

Whip the heavy Cream stiff. Shown in the video, and put it in the refrigerator. 

4 Egg Whites (I put the egg yolks aside, we will make something with it another day)

Beat the Egg Whites until stiff. (Shown in the pictures)

2 Cups- Flour

1 1/2 Cup- Sugar

3 tsp.- Baking Powder

1/2 tsp.- Salt

1 1/4 Cup- Water

1 tsp- Vanilla

Mix all these Ingredients together. Gently fold the Whipped Cream into the flour mixture, once it has been semi incorporated, then gently fold into the egg whites, keep folding until, egg whites and whipped cream are fully blended in.

Bake at 325 Degrees

30-35 Minutes.

Don't worry there is more to come. Ombre Swirls, are going to be ready to go onto the cake soon...

We don't want to overload on sugar right?? Once a week, every Wednesday's we will be "Relaxing our sweet tooth". I am going to talk about savory dishes, and I will be cooking some dinner with you and sharing some recipes. See you on Wednesday!