Pink Ombre Layer Cake - Another Birthday Post

 Happy Birthday, Christina.

To be honest, when I first came back after my time abroad, I was afraid. Afraid how I would settle in, afraid of what's different and what's new, afraid how i need to re-connect with my "old" friends.

 They were the people I spend my every days with. We'd be in school together, have our lunch together, shop together and hang out every weekend together. However, as I left for my commerce degree, we started to grow apart. The years I've missed are the very years they needed someone. The years I was away were the very years our characters were built. We've changed. I've changed.

Yet, as gentle as they were, it was as if i've never left. They welcomed me. No awkwardness, no ice breakers, no need for hugs or tears, it was just the way it has been and should be. 

Specially to C. We've confide in each other, we've shared our moments, played mean pranks to one another (maybe that's just her), embarrass one another (again, just her) and had too much fun and laughs (maybe just me).

As she goes through her toughest points in life alone, I could only bit my lips and curse the people who made it hard for her. But not anymore. C, amongst the presents and cakes you've received today, my utmost present for you is. 

"A true friend is one who stays through trials of deserts and storms"

Onto the cake. I've planned this out for over a month now. A pink ombre cake with Crispy Chocolate Filling and sour cream Chocolate Frosting. As always, my go-to cake ideas is at Sweetapolita. Found a fluffy white cake (perfect for coloring). However, in fear of the crazy intense sweetness of the previously made Rainbow Cake, I sufficiently reduced the amount of sugar. The methods used in making this cake were rather awkward but the tinker bell in me had to try it out.

Fluffy Vanilla Cake (Ombre'd and adapted from Sweetapolita)

8 x  5-inch layers.

Ingredients:

5 large egg whites at room temperature

180 ml whole milk  at room temperature

9 g pure vanilla extract 

250 g sifted cake flour

200 g sugar 

19.5 g baking powder (I know, right?!)

5 g teaspoon salt 

170 g unsalted butter 

Directions:

1. Preheat oven to 350°F (180°C). Grease and line with parchment the tins you desire to use. (I used 5" tart tins and have 8 5-inch cakes, 2 of each color).

2. In a medium bowl, combine the egg whites, 60 ml milk, and the vanilla. Set aside.

3. In the bowl of an electric mixer, mix the dry ingredients for 30 seconds (This brings air into the flour).

4. Add the butter and remaining 120 ml milk to the dry ingredients, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.

5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

6. Divide the batter into 4 bowls (or number of colors you like). Start coloring. Remember the shades you've had in mind and just go with your guts. I suggest starting with 1 - 2 drops for the first one. Adding 3 - 4 drops each layer. Pour mixture into the tins you desire. The thinner the layers, the shorter the baking time.

7. Bake 20-25 minutes or until a cake tester comes out clean when inserted into the center. Be so careful to not over-bake. Let cool in the cake tin for 10 minutes (the cake breaks easily at this point). Separate cakes from tin and cool completely (This step is supposedly crucial because most recipes have it but i don't really cool them completely before wrapping.)

8. Wrap in plastic wrap and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. 

Sour Cream Chocolate Frosting

250 g good-quality semisweet chocolate, broken into small pieces

50 g unsalted butter

150 g icing sugar

100 g cocoa powder

170 ml sour cream

1 teaspoon good-quality vanilla extract 

Directions:

1. Melt the chocolate and butter in a good-sized bowl. Go slowly, let cool.

2. While the chocolate and butter is cooling a little, place the icing sugar and cocoa powder into the food processor and blitz to remove lumps.

3. Add sour cream and vanilla to the chocolate and butter mixture. Combine the two together.

Crispy Cornflakes Chocolate filling

as I was in a hurry to present the cake as a surprise midnight visit to C, I didn't make a separate mixture. I used the sour cream frosting and crumbled cornflakes. This remained crispy for 1 day, soggy and tough the next. The actual recipe is:

140 g semisweet chocolate, broken into small pieces

30 g butter

1 1/2 cups of cornflakes

Directions:

1. Melt the chocolate and butter together. 

2. Break cornflakes into pieces

3. Pour chilled chocolate into cornflakes and combine.

4. Spread and press lightly.

First off, this cake is amazingly soft and not to mention pretty (a woman's pleaser). Secondly, the chocolate frosting is just amazing. I tweaked Nigella Lawson's sour cream chocolate frosting I've used before. This time, it's a little darker, richer and oh-my-so-frickin-yummy. Omit the crispy cornflakes if you wish, I added it because my friend likes having a crunch.

Once again, happy birthday my dearest dearest friend :)

Remember...

"A true friend is one who stays through trials of deserts and storms"

Happy Birthday,

Jes