Mini Floral Ombre Cake Recipes

MINI FLORAL OMBRE CAKE

Mini Floral Ombre Cake image

An irresistible stack of multi-shaded purple goodness. A perfect sweet cake to usher in a celebration.

Provided by Food.com

Categories Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

18 1/4 ounces French vanilla cake mix
10 drops food coloring (purple)
1 cup butter
2 cups powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1 pinch salt
1 -2 drop food coloring (purple)

Steps:

For the cake: In a bowl, mix cake mix, eggs, water, vegetable oil per box directions.
Separate evenly into 4 different bowls.
Add purple food coloring to each bowl, each bowl with varying amounts so you get 4 different shades of purple; mix well.
Pour each bowl into separate baking pans.
Bake at 350F for 15mins or follow the box directions.
After the cake cools, use a small circular cookie cutter to make round cakes from each shade of purple.
To make buttercream frotsting, whip 2 sticks of butter with an electric hand mixer.
Add powdered sugar, milk, vanilla, salt , and a tiny amount of purple food color; mix well with an electric hand mixer.
To build the ombre cake, place one cake down, pipe in the buttercream frosting.
Place next shade and repeat until you have a stack of 4.
For the top of the cake, pipe in a design/shape of your liking.

Nutrition Facts : Calories 1203.2, Fat 61.1, SaturatedFat 31.5, Cholesterol 125, Sodium 1297.8, Carbohydrate 161.3, Fiber 1.4, Sugar 114.9, Protein 6.3

MINI FIRECRACKER CAKES

Mini Firecracker Cakes image

Make and share this Mini Firecracker Cakes recipe from Food.com.

Provided by Food.com

Categories < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 ounce) box white cake mix
red gel food coloring
blue gel food coloring
1 tablespoon simple syrup
red white and blue sanding sugar
1 (16 ounce) container storebought icing
popping candy
black string licorice

Steps:

Prepare the cake mix as per package instructions. Separate evenly into three bowls of about 1 ½ cups batter each. Color one bowl red, and one blue. Gently stir color into batter. Pour into three loaf pans that are lightly greased and lined with a parchment sleeve. Bake for 10-15 minutes, until a toothpick inserted into the center of the cake tests clean. The cakes should be fully cooked through. Allow to cool completely.
Using a 1-inch biscuit cutter, cut 8-10 circles out of each of the cakes. Gently brush the outside of each of the cut-outs with simple syrup and then coat in sanding sugar. Let the cut-outs dry for 10 minutes before assembling.
Dab a ¼-½ teaspoon of frosting on each of the red cakes, and then top with a white cake. Dab with another ¼-½ teaspoon of frosting and then top with the blue cakes. Using a straw, cut a hole through the center of the cakes, discard. Fill the cakes with popping candy and top with a 1-inch length of black licorice. Serve within an hour.
TIP: Letting the sanding sugar dry is necessary to prevent the colors from bleeding.

Nutrition Facts : Calories 273.9, Fat 7, SaturatedFat 1.1, Sodium 426.9, Carbohydrate 50.1, Fiber 0.6, Sugar 35, Protein 2.9

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