PINK OMBRE CAKE

Ingredients:
6 large eggs
3 cups flour
1 1/2 tsp Baking Powder
3/4 tsp Baking Soda
3/4 cup unsalted Butter
2 1/2 cups Sugar
2 tsp. Vanilla Extract
2 cups Buttermilk
Pink Food Coloring

Preheat oven and grease 4 round cake tins.

In a large bowl; stir the flour, baking soda, baking powder and 3/4 tsp. salt and set it aside.

In another bowl, beat the butter until creamy. Add the sugar and Vanilla and beat well. Add the eggs gradually and keep beating for about 20 minutes.

Add the flour mixture and buttermilk alternatively, beating well in between to blend well.

Divide the batter in 4 different bowls. Starting with the lightest color, add a few drops of edible pink color as you go. In the end, you should have 4 bowls consisting of 4 different shades of pink batter.

Bake each layer individually and let them all cool on racks.


PINK BUTTER CREAM FROSTING

Ingredients:


I cup unsalted Butter
2 1/2 cups Caster Sugar
1/4 cup Whipping Cream
Pinch of Salt
1/2 tsp Vanilla Extract
Pink Food Coloring


In a large bowl, beat the butter and sugar until smooth and creamy. Add the salt, cream and Vanilla Extract and keep beating well. Split the cream into 5 portions.

As for the cake, add drops of pink food coloring to create 4 different shades of cream in each bowl. Leave one of the portions white.


Decorating The Cake


Now, sandwich each layer of cake (starting from the lightest shade in the bottom) and spread some of the white butter cream in between the cakes as you go.

Using a decorating icing bag, create butter cream swirls starting from the lightest shade in the bottom and work your way up with a darker shade of butter cream as you move up.

Complete decorating the top of the cake with the lightest shade (white or baby pink).

The cake is now ready to be served.