I am the first person to tell you that I am not really the baker in the family. And I am not being modest – many people who have eaten my creations will attest. While I firmly believe it has A LOT to do with my oven (hear my cry for help, Smeg!), I will take responsibility for my inability. So imagine my surprise when I managed to put together this beautiful pink ombré cake for Mother’s Day!
I found the recipe in the latest Ideas Magazine (I am not going to publish the recipe until the book is sold out, so go and get one!). This recipe for cake is different to what I’ve made before, and I couldn’t believe how incredibly moist it was. To be honest, I thought I had screwed it up (she said, while glaring accusingly in the direction of the oven) because I had to bake it much longer than the recipe said and then I was afraid it was going to be too dry. But it is gorgeous and delicious!
The original recipe made these gorgeous little cakes decorated with roses. But not being able to take direction well – which is why my baking career never took off, I suspect – I decided to bake them in 3 22cm round tins and make 1 big layered cake with roses and Michaelmas daisies. The icing is simple butter icing with a dash of vanilla.
RECIPE FOR OMBRE CAKE WITH BUTTER ICING AND ROSES
(to follow – for now, you will have to buy Ideas Magazine!)
One clever trick from Ideas is to use straws that are heated over a flame and pinched at the bottom to make closed-end tubes. You push them into the cake and put the flowers into them, to prevent the flowers from touching the cake. I’m pretty sure that roses are fine, but some flowers may have sap that seeps into the cake – not what you want at your tea party!
Everyone knows that cake is best served with bubbly. A deliciously crisp Perdeberg Winery Chenin Blanc MCC with some pretty hibiscus flowers in the glass did the trick!