Pink Ombre Mini Cakes with Summer Vanilla Buttercream

Yesterday I was sooo bored, in need of butter and color. Kind of sick again, (thank you rainny days) I just wanted to make something cheerful and not so complicated.

Immediately thought about a vanilla cake =D but pink… And the perfect plus was the vanilla frosting. Ok Au boulot!

When mixing the cake ingredients, the inspiration came to me! I remember seeing a Pink Ombre Swirl Cake from Glorious Treats and just fell in Love. So I decided to do mine, smaller and thiner.

Result: Total mini cake  L O V E <3

I had so much fun doing it and preparing the right colors, that when it was done I just wanted to take ONE picture and go eat my cake =D I did it by the way lol.

Pink Ombre Vanilla Cake
Inspired by: Sweetapolita

Makes 2 6 thin layers minicakes
You will need:

• 180 mLwhole milk at room temperature
• 105 grams egg whites at room temperature
• 1 whole egg, at room temperature
• 7 mL vanilla extract
• 2.5 mL almond extract
• 230 grams all purposed flour (sifted)
• 220 grams of  sugar
• 10 grams of baking powder
• a pinch of salt
• 100grams of unsalted butter, at room temperature
• 45 grams vegetable oil

Preheat oven to 180°C. Grease and flour 3  round baking pans, If you dont have don’t worry, you can bake one at a time like I did :p

In a medium bowl combine the egg whites, whole egg, half of the milk, vanilla and the almond extract. Set aside. Mix it well so all gets together

In the bowl of an electric mixer combine the dry ingredients together on low-speed. Add the butter and the oil, blend on low-speed for about 30 seconds, then add remaining half of milk, and mix.
Increase to medium speed and mix for 2 minutes.

Scrape the sides of the bowl and begin to add the egg/milk/extract mixture in 3 parts; beat a little after each addition to make sure everything is well combined.

Grab 3 bowls to color the batter. Divide the mixture in 3 equal parts and add a few drops of pink food colorant (gel is better), I did it with powder colorant and was a little more difficult to find the right color, the powder sometimes clut and theres, color dots =S

Color one part pale, other more pink, and another one more intense, so the color won’t go away during baking process.

Pour the batter  into each prepared pan. Remember to bake one color layer at a time.

7. Bake cake for 20 minutes or until a toothpick comes clean when inserted into the center. Do not over-bake.

Let cool on a wire racks before unmold.

Store at room temperature and start preparing the frosting.

Great Vanilla Frosting
Makes enough to fill, frost and decorate the 2 mini cakes

• 250 grams of unsalted butter, softened.
• 350 grams of icing sugar
• 30 mL milk
• 12 mL of vanilla extract
• a pinch of salt
• yellow colour (gel)
•  sprinkles for decorating

In the bowl of an electric mixer  whip butter on medium speed until it becomes pale and creamy.

Add in the icing sugar, vanilla and milk and mix on low-speed for 1 minute, then on medium speed until frosting gets very light and creamy.

Add a drop of yellow gel color and mix again, adding one drop at a time until reach desired color.

With a round cookie cutter, cut off 4 cake rounds of each color. this will make the ombre effect.

Pile your 6 layers mini cakes and frost between each layer with a thin coat of yellow frosting.

Frost also the sides and top and let it cool in the fridge for 20 minutes, before adding the second frosting layer, so your cake will be perfect, smooth and crumb free.

Coat with the second frosting layer. Let it cool in the fridge again. Add the pipping decorations and sprinkles =D

This is a really simple cake, very light and creamy at taste.

Funny fact: The mini cakes are the size of a Mug <3

Hope you like it,

Bon appétit,

Sara

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