Ombre Strawberry Cake Recipes

OMBRE STRAWBERRY CAKE

Steps:

• Cake: Preheat oven to 350 degrees, with racks in upper and lower thirds. Butter five 8-inch round cake pans; line with parchment. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla.
• In the bowl of a mixer fitted with the paddle attachment, beat together flour, sugar, baking powder, and salt on low speed until well combined. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes.
• Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 2 minutes. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 1 minute more. Remove bowl from mixer; divide batter evenly among five bowls (about 1 heaping cup per bowl).
• Tint four of the bowls with pink food color, starting with a small drop and gradually adding more to each bowl to create a gradient of shades.
• Transfer batter from each bowl to one of the prepared pans, spreading to edges with a small offset spatula. Tap pans on counter to release any air bubbles. Bake until a tester inserted in centers comes out clean, about 15 minutes per cake. Transfer pans to wire racks; let cool completely. Turn cakes out of pans and remove parchment. In a small saucepan, heat jam and lemon juice and zest until warm.
• Swiss Meringue Buttercream: Combine 1 1/2 cups sugar, 6 egg whites, and a pinch of salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch and feels completely smooth when rubbed between fingertips, 2 to 3 minutes.
• Transfer bowl to mixer fitted with the whisk attachment; whisk on low speed until foamy. Increase speed to medium-high and whisk until stiff, glossy peaks form and mixture has cooled completely, about 10 minutes. Reduce speed to medium-low; add 4 sticks butter, 2 tablespoons at a time, whisking until fully incorporated after each addition. (Don't worry if buttercream appears curdled after all of butter has been added; it will become smooth again with beating.) Whisk in 1 teaspoon vanilla.
• Switch to paddle attachment; beat on low speed until air bubbles are eliminated, 3 to 5 minutes. Transfer to a large bowl, cover with plastic, and let stand at room temperature. Repeat process twice more with remaining ingredients, using the same amounts each time, then combining all three batches of buttercream in the large bowl and covering with plastic.
• Add pink food color, a drop at a time, until desired shade of light pink is reached.
• To assemble cake, place darkest layer, bottom-side down, on an 8-inch cardboard cake round. Using a pastry brush, brush cake with a thin layer of jam mixture; top with 1 cup buttercream, spreading evenly to cover completely. Repeat process with three more layers, stacking darkest to lightest. Finish with lightest cake layer, bottom-side up. Evenly spread top and sides of cake with a 1/2-inch thickness of buttercream, smoothing sides with an offset spatula. Refrigerate until chilled, about 20 minutes.
• Transfer remaining buttercream to a pastry bag fitted with a large petal tip (such as Wilton #127). Hold bag perpendicular to top of cake, with the wider part of the tip opening at the bottom. Pipe a petal in a circular pattern so that it adheres to top of cake. Simultaneously, rotate cake, and continue piping petals so that the end of each petal overlaps the beginning of the previous petal, until top of cake is covered completely. Next, pipe petals onto sides of cake: hold bag perpendicular to side of cake and pipe around cake, slightly overlapping each layer of frosting as you work from top to bottom of cake to cover completely.

STRAWBERRY OMBRE CAKE RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Grease and lightly flour 2 (8-inch) round baking pans; set aside. Place strawberries into 5-cup blender container. Cover; blend until smooth. Combine 1 cup prepared strawberries, cake mix, 1/4 cup butter, egg whites, water and 3 drops food color in large bowl. Beat at low speed for 30 seconds or until mixed. Beat at medium speed, scraping bowl occasionally, 2 minutes or until well mixed. Spread about 3/4 cup batter into 1 prepared pan. Add 5 drops red food color to remaining batter; beat until well mixed. Remove about 3/4 cup batter; spread into another prepared pan. Bake 9 to 12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely. Clean pans; grease and lightly flour pans. Repeat with remaining batter adding 9 drops food color to third layer, 12 drops to fourth layer and 15 drops to fifth layer. Bake and cool cakes as directed above. Combine 1/4 cup prepared strawberries, 1/2 cup butter and cream cheese in large bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until smooth. Assemble cake by placing 1 tablespoon frosting in center of serving plate; place darkest layer, bottom-side up, in center of plate. Spread about 1/2 cup frosting evenly over layer; top with next darkest layer. Continue with cake layers and frosting until all layers are stacked; frost top and sides of cake. Top with fresh sliced strawberries, if desired. Store refrigerated.

RECIPES

Steps:

• Step 1:Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease 2 x 20cm (8in) diameter sandwich cake tins and line the bases with baking paper. Step 2:In a large mixing bowl, beat the butter until pale and light. Add the sugar then cream together until the mixture is pale and fluffy. Beat in the eggs a spoonful at a time, beating well after each addition. Add the vanilla paste and milk and stir in. Sift the flour and baking powder together, then fold in. Step 3:Divide the mixture equally between the prepared tins. Gently tap the tins on the work surface to expel any large air pockets and level the tops. Bake in the oven for 25-30 minutes, or until golden and a skewer inserted into the centre comes out clean. Turn out on to a cooling rack and leave to cool completely.Step 4:When the cakes are completely cold, slice each in half horizontally. Whip the cream until it holds its shape, then fold in the sugar and vanilla extract. Spread a layer of strawberry preserve over the 2 bases, then spread a layer of cream over each. Spread a layer of cream only over the remaining 2 cake halves. Sandwich 2 halves together on a serving plate, starting with a jam and cream layer, followed by a cream-only layer. Repeat the layers. Chill in the refrigerator for 2 hours before decorating.Step 5:Meanwhile, make the frosting. In a large bowl, beat together the cream cheese and butter until soft and creamy. Stir in the vanilla extract, then sift the icing sugar and gradually mix in. Divide the frosting between 4 small bowls. Leaving one bowl of frosting uncoloured, add different amounts of red food colouring to the other 3 bowls to form different shades of frosting (see picture). Transfer each to a separate piping bag fitted with a large star-shaped piping nozzle.Step 6:To decorate, use a palette knife to cover the cake all over with a thin layer of the uncoloured frosting, saving some for the final decoration. Starting with the darkest-coloured frosting, pipe large circular rosettes around the base of the cake. Take the next darkest frosting and pipe another row of rosettes above the first row. Use the palest-coloured frosting to pipe a final row of rosettes to cover the top of the cake. Use the remaining uncoloured frosting to add a few smaller rosettes on the top and edges of the cake. Chill in the refrigerator for 1 hour before serving.Step 7:Tip ~Make sure that the eggs, butter and cream cheese are at room temperature before you begin.

OMBRE STRAWBERRY FROSTING

Steps:

• For the frosting:In a small bowl, beat the cream until thick and fluffy. Add the cream cheese or coconut butter, vanilla and honey and beat until smooth.
• To create the ombre white to dark pink look, scoop out a generous 1/3 portion of the frosting and place in another mixing bowl. Beat in 2 tablespoons of flour to this to create a nice white frosting for piping.
• Assembling Cake:.
• Put the first cake onto your serving platter. Slather some frosting on top of the cake for the inner filling, about 1/4 cup. Place the second cake on top.
• Fill a pastry bag with the white frosting with a large star tip (or anything that you like the look of). Start piping a row of roses on the upper 1/3 part of the cake. Pipe roses by creating a continuous circle of frosting until your desired size. Work upwards to cover the top portion of the cake in white roses.
• Next, blend the strawberries in a food processor until they are a fine powder. Add 4 tablespoons of the powder to the remaining frosting (or however much powder to reach desired hue). This part will be the light pink color. Pipe another row of roses on the cake right below the layer of white roses, leaving enough space for the last, darker pink row.
• Add the rest of the powdered strawberries to the remaining frosting and beat in until smooth. If the color is not as dark as you'd like, you can add a few drops of strawberry juice or natural food dye. We ended up using 2 drops of the natural food dye. Pipe the last row and marvel at your beautiful healthy cake!
• Note: We have been loving the ombre look lately and wanted to create this for our little girl's birthday. The strawberries do not create a very strong flavor and act as more of a powdered sugar substitute while giving color. You can substitute with powdered xylitol if you do not want the pink color or fear your baby may be allergic to strawberries. If you don't want to use xylitol, you may add 6 tablespoons of a flour of choice (not wheat, so it doesn't change the color) and liquid stevia to taste.

STRAWBERRY OMBRé CAKE ROLL

Steps:

• Heat oven to 350°F.
• Cover clean kitchen towel with waxed paper; set aside. Spray 15x10x1-inch pan with cooking spray; cover with second sheet of waxed paper. Spray with additional cooking spray; sprinkle evenly with flour.
• Beat eggs in large bowl with mixer on high speed 5 min. or until frothy and lemon colored. Add dry cake mix, water and oil; beat on low speed 30 sec., then on medium speed 1 min. Pour 1 cup batter into each of 4 small bowls. Use half the food coloring to tint batters in small bowls into varying shades of pink, using toothpick to add different amount of food coloring to batter in each bowl. Spoon remaining (untinted) batter into 4 paper-lined muffin cups.
• Spoon lightest-colored tinted batter into crosswise strip down one short side of prepared pan. Repeat with remaining tinted batters to form 3 additional crosswise strips, ending with darkest colored batter. Gently tap filled pan on counter several times to remove any air bubbles.
• Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off and discard waxed paper. Starting at one short side, roll up cake and towel together; place on wire rack. Cool completely. Meanwhile, transfer cupcakes to second wire rack; cool completely.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Fold in strawberries and 1 cup (about 1/3 of tub) COOL WHIP. Unroll cake; remove waxed paper and towel. Spread pudding mixture onto cake. Re-roll cake; wrap tightly in plastic wrap. Refrigerate 30 min.
• Mix cream cheese and sugar in medium bowl until blended. Stir in remaining COOL WHIP. Reserve 1/2 cup cream cheese mixture; spoon remaining cream cheese mixture evenly into 3 medium bowls, adding about 1/2 cup cream cheese mixture to each bowl. Use remaining food coloring to tint cream cheese mixture in each bowl to different shade of pink.
• Unwrap cake; place on platter. Frost with cream cheese mixtures to create ombré design as shown in photo. Refrigerate 15 min. Meanwhile, store cupcakes in airtight container at room temperature until ready to serve another time.