Strawberry and Coconut Ombré Cakes

I’ve always been intrigued but a little threatened by Ombré cakes, but when JJ from 84th and 3rd announced a new SABH challenge for Ombré, I knew I had to step up to the challenge.

So what is ombré, I hear you ask? Ombré is the French word for colour that is shaded or graduated in tone. The technique can be applied to hair, nails, and of course, cake.

Obviously I wanted these to be pretty, but I wanted them to stand out a little from the rest of the picture-perfect-made-for-pinterest cakes I have seen flooding the internet lately. So I thought, why not make them ombré in flavour too?

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I had a little brainstorm and soon enough I had scribbled down a wonky drawing of a dessert idea. The top was a white coconut-flavoured cake, the next layer a pale pink with a subtle coconut flavour, then a darker pink  cake with a subtle strawberry flavour, and finished off with a dark pink and strongly flavoured strawberry base.

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Strawberry and Coconut Ombré Cakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
Ombre Cakes
  • 230g butter, softened
  • 1¾ cups sugar
  • 4 large eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tsp vanilla extract
  • 1½ cups self-raising flour
  • 1¼ cups all-purpose flour
  • ½ tsp salt
  • Coconut essence
  • Strawberry essence
  • Pink food colouring
Cream cheese icing
  • 4-5 cups sifted icing sugar
  • 100g butter at room temperature
  • 250g cream cheese at room temperature
Instructions
Ombre Cakes
  1. Preheat oven to 180°C. Line 4 20cm round cake tins with baking paper and grease the sides.
  2. Cream the butter with an electric mixer until smooth in a large bowl.
  3. Gradually add the sugar and beat for 3 minutes until fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Sift the 2 flours and salt into a separate bowl.
  6. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
  7. Divide the mixture into 4 separate bowls (I used digital scales for accuracy).
  8. For the top layer, add no colouring and 1-2 tablespoons of coconut essence.
  9. For the second layer, add a tiny drop of pink food dye and 1 teaspoon of coconut essence.
  10. For the third layer, add more pink food dye and 1 teaspoon of strawberry essence.
  11. For the bottom layer, add a generous amount of pink food dye and 1-2 tablespoons of strawberry essence. Try and stir each bowl as gently as possible.
  12. Pour each batter into their lined cake tins and bake for 20-25 minutes until lightly golden brown.
  13. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Cream Cheese Icing
  1. Cream the butter and icing sugar together until well mixed.
  2. Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.
Assembly
  1. Use a round cookie cutter (approx 10cm in diameter) to cut out 5 rounds per cake.
  2. Place the dark pink strawberry cake on the bottom of your serving platter, and pipe a layer of cream cheese icing on the top. Place the second pink layer of pink and repeat the process, gently pressing down each layer.
  3. Pipe a rose on the top of each ombre cake (I use the Wilton 1M tip) and ta da!

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The flavours complemented each other perfectly and the cream cheese icing ensured it wasn’t sickly sweet.

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And what about the cake offcuts? Well, I hate wasting food so I transformed the leftovers into cake pops! Stay tuned for the recipe next week. **Edit – check out the cake pop recipe here**

sabh

I can’t wait to see what everyone else created!

Comments

  1. says

    Oh you killed it Swah! These babies are just gorgeous and I love that you made the flavours correspond with the intensity of the colours :)

  2. says

    Oh these are so cute!!! Like you I love it when colours have flavour associated with them. The coconut and strawberry combination sounds delicious.
    Great pics too :)
    Julie
    Gourmet Getaways

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