23 December 2011

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.

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 

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 

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

Happy Birthday,


  1. Hello Jesica. Yes, this "Gnocchi" dish is meant as a side dish to meatballs in the William-Sonoma catalog. But, it could be enjoyed as a main dish with a veggie on the side. That would be yummy. What looks really yummy is that amazing cake you made. Wow.

  2. OMG! Great minds think alike! I've been wantin to bake this exact pink cake (same look, different recipe) for ages, but have just never had the time! Yours is stunning! Gotta love the PINK!

  3. @ Sarah: Thank you for visiting back :)

    @ Made With Pink: I bet you'll get a better one out of this! :) Great minds think alike! :p

  4. Thank u for this b'dae post jes!! Love ya all soo much>.< It's the prettiest cake and the choco is delicious!!! I'm still eating the cake haha ^-^

  5. Wow, that's a very pink cake :D Delicious looking, definitely - certainly very pink though :D From the cakes you make I'm starting to think that you should totally open a cake shop! You'd have queues out the door!

  6. @ Charles: It's my friends favourite colour! :) I'd definitely make a blue one, if i could... It's my long time dream to open a cake shop :D

  7. It is such a nice cake. I like this Pink Ombre Layer Cake. It is the perfect cake for birthday. Its looks so yummy and delicious.

  8. @ kitchen doors scotland: Thank you...for birthdays, indeed! :)

  9. This is such a gorgeous cake! I hope your friend had a wonderful birthday. Happy Holidays!

  10. This is such a beautiful cake and I know it must taste as wonderful as it looks! :)

    Kindly, Lorraine

  11. @ kyleen: Thank you! Happy holidays to you too!

    @ Lorraine: Thank you! It was planned for so long :)

  12. What a beautiful and festive birthday cake :)
    And happy holidays to you.

  13. I love the colours of your cake and the crispy frosting sounds divine! Hope you're having a wonderful holiday :-)

  14. @ Indie Tea: Thank you! Can't believe a famous blogger like you is visiting my humble blog :)

    @ thelittleloaf: Thank you! you too!! :)

  15. A really sweet post Jes. The quoute about friendship is so true and the cake looks wonderful!

  16. oh yum, this looks delicious. I love the graduated pink layers, they make it even more eye-catching!

  17. @ Mandy: Thank you... I'm glad you're posting again :)

    @ Taranii: Ombre cakes are ever so pretty and surprising to cut into.... :)

  18. How did I miss this? How did I miss this perfection? So, so lovely...

  19. This is like the pefect cake. it sounds amazing

  20. @ movita: you just make me laugh!

    @ vedette: Thank you for your kind words!

  21. Love the colour combination of this cake, and it looks so pretty! My girl will love this!

  22. what a beautiful cake
    I'm your newest follower

    come visit

  23. This cake is absolutely beautiful!

  24. I love that this cake has a gradation of colors! Also, you are way better at cake frosting/decorating than I will ever be :(

  25. @ To Food With Love: Aww thank you! you could have more fun drawings for decorations for your girl too...

    @ sue: Thank you! visited your blog, impressive cupcake decorations!

    @ Culinary Collage: Thank you, visiting your site!

    @ justputzing: I'm still with the short end here! your cake look way better! :)

  26. I sure would have loved to be invited to Christina's birthday party. The cake looks spectacular!

  27. Hi Jes! Your baking skills are amazing. Like yourself, I had dreams to be a concert pianist. However I suppose my parents wanted me to have a secure job, so here I am as an IT consultant ;). I am in Awww with your photos too. Thanks for buzzing me over at my blog. I really appreciate it to bits. Be sure that I will be popping over more often now. Happy New Year and here's to another wonderful year of food blogging!! Huggsss, Jo

  28. @ Lottie: Thank you :)

    @ Roxana: Thank you, i'm enjoying reading your blog right now...

    @ Jo: An IT consultant?! Wow! I'm mesmerized :)

  29. Pretty in Pink! So girly, so perfect. I am filing this away for a special occasion :)

  30. A true friend is on par with a spouse -- someone who will always be there for you, through good and bad. I am so lucky to have friends like that. They truly make the world a better place. ;)


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