Elegant and impressive, this cake is the perfect creation for your next dinner party.
For the sponge cakes, beat butter and sugar until light and fluffy, add eggs gradually, beat in gently, add rosewater essence and vanilla. Sift flour with baking powder and bi-carb soda and salt. Whisk together milk and yoghurt, mix in a small amount of food colouring to milk mixture. Add flour and milk alternately mixing well. Divide mixture into 3 equal portions (use scales) placing the mixture into 3 separate bowls, tint each portion to required shades, ensure colour gently but thoroughly mixed through. Spread mixture into 3 8” sandwich tins which have been greased, base papered and then floured. Bake at 180°C for 25-30 mins using a skewer to check centre of cake. Cool before decorating (30 mins approx). Prepare to butter cream cakes placing darker shade cake on the bottom mid shade in middle and lightest on top.
For the buttercream, beat all ingredients together until light and fluffy, add food colour to desired shade. (this cake is decorated with one shade of butter cream) Sandwich cakes together using butter cream, cover top and sides generously ensuring a fairly smooth finish.
For the flower decorations, sprinkle work surface with icing sugar, divide fondant into 3 equal portions, colouring each portion according to the 3 shades desired. Wrap in plastic film. Roll out first colour fondant to a 5mm thickness, using a flower cutter cut out 25 flowers, enhance petals with decorating tool, arrange on saved egg carton to dry for approx. 15 mins before using. Complete others two shades of fondant. Arrange in Ombre style on cake in desired pattern. Using a fine painters brush dot a small amount of food colour diluted with gin or vodka, to centre of each flower.
This recipe has not been edited or tested by the Bake Off Food Department.
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