Purple Siesta

White Chocolate Iced Ombre Cake




For the Cakes (3  9-inch laters)

For each layer

  • 140g unsalted butter
  • 224g caster sugar
  • 1 tsp vanilla essence
  • 2 medium eggs
  • 192g self raising flour
  • 140ml milk
  • gel food colouring

For the White Chocolate Buttercream

  • 470g unsalted butter
  • 625g icing sugar
  • pinch of salt
  • 320g white chocolate
  • 70ml whipping cream
  • 1/2 tsp vanilla essence
  • gel food colouring


  1. For the cake layers, grease and line a sandwich tin with grease proof paper. Prepare each layer fresh before baking. Preheat the oven to 180 degrees C
  2. Beat the butter and sugar together until light an fluffy. Add the vanilla essence and beat until combined
  3. With the mixer at its lowest speed, add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next
  4. Add half of the flour, then slowly add the milk. Add the rest of the flour and gently mix until combined
  5. Add a few drops of food colouring to the batter, making the first cake a dark colour and adding less colour to the others to yield a slightly lighter colour
  6. Pour the batter into the prepared cake tin and bake in the oven for 35 minutes, or until a skewer inserted into the middle of the cake comes out clean. When out the oven place the cakes on a cooling rack and leave to cool completely
  7. For the frosting, put the chopped white chocolate into a small bowl and heat in the microwave at 30 second increments. Stir after each increment and heat until the chocolate is completely melted and smooth. Set aside and allow to cool completely
  8. Sift the salt and icing sugar over the butter and cream the mixture together until pale and fluffy
  9. Measure the whipping cream into a bowl and stir in the vanilla essence
  10. With the mixer on a low speed, gradually pour the cream mixture into the bowl
  11. Once the cream mixture is fully incorporated fold in the melted chocolate. Beat the frosting for a further 2 minutes
  12. To assemble the cake, place a small amount of frosting onto a cake board to stabilise the layers. Centre the darkest layer onto the cake board and cover the top of the cake with a layer of frosting
  13. Stack the next lighter cake on top of the first and repeat the process until all layers are stacked with the lightest layer on top
  14. Frost the cake with a crumb coat and chill in the fridge for half an hour
  15. To ice the cake, separate the icing into three separate bowls, add food colouring to the bowls, making the first colour the lightest and darkening the other two bowls of icing
  16. Starting at the bottom, using a piping bag with 1M icing nozzle, pipe a row of roses along the cake using the darkest colour first. Continue with a second row of roses in the next lightest shade of frosting, icing the roses directly above the bottom layer
  17. Decorate the cake by piping a rose in the centre of the cake, working your way to the edges. If there are any gaps left, fill them with small stars






Love J

5 thoughts on “Purple Siesta

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