Mini Ombré cake 

Ingredients:

For Sponge……

  • 250g unsalted butter,soft
  • 250g caster sugar 
  • 4 large eggs 
  • 250g self raising flour 
  • 40ml whole milk 2tsp vanilla extract 
  • Iced blue food colour gel

For buttercream……

  • 200g unsalted butter 
  • 450g powder sugar
  • 2 1/2 tbsp whole milk 
  • 1 tsp vanilla extract 

Instructions……

  1. First make the colours ready, prepare 4 medium bowl divide the whole milk into 4 parts.
  2. Then add gel colour into the bowl reserve 1 for blank colour.
  3. For the light blue just add one drops, for iced blue 2 drops, then in the deep blue 3 drop. Then set aside.
  4. Beat the butter in sugar until become pale and smooth and add vanilla beat until incorporated..
  5. Add the sifted flour into the butter mixture beat on medium speed until combined.
  6. Divide the batter into the food colour same amount each colour using spatula fold until combined.
  7. Then transfer to the 6 inch round baking tray.
  8. Then bake to the pre heated oven 180C for 20 to 25 minutes or until the toothpick come out clean. Dnt over bake to maintain the moisture of the cake.
  9. While waiting for the cake time to make the butter cream.
  10. Beat the butter using the hand mixer on medium speed until become fluffy and pale in colour the slowly add the powder sugar small amount at a time until become stiff peak and smooth then add vanilla and milk beat again until combined.
  11. After the cake done wait until cool down then remove from the tin tray and trim the top and edges using the 2 1/2 inch round cookie cutter.
  12. Then arrange the cake according to the colour.pipe the butter cream using the small round tip.
  13. Until done all the colours. You can put some decorations like I do. I put white rose gumpaste on the top and some butterfly…..
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