Ombré Cake

A few days ago, while my siblings were at school, I baked an ombré cake. A pink ombré cake to be exact. hehe and here it is! 

*proudteenmoment* lol

Instagram's

The cake was good and it's recipe was taken from this blog! It's actually a recipe for a rainbow cake, but I used a red food colouring and reduced the amount of it as I moved on to the following batter to create a gradient of colour. Which is why it's called an ombré cake! Also, instead of using the Italian Meringue Buttercream as stated in the blog, I used the easy and simple buttercream. That way, I'd save more eggs. *click on the url to know what i mean hehe. 

By the way the icing was a big fail tho, in terms of it's piping pattern thingy. hahaha I was going for that cantik flowery pattern like the ones on the net, but I failed hehhh. My sister did a better job than me! Regardless of it's appearance, it tasted amazing that it's actually my favourite part of the cake haha

Here is the recipe for the frosting that I used;

(taken from a book)

115g unsalted butter at room temperature,

2 tbsp milk,

1 tsp pure vanilla extract,

225g icing sugar

• Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended using a hand-held electric mixer. You may add food colouring if you'd like to have a more decorative finish!
• Sift the icing sugar and, with the mixer on low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra milk.
• and you're done! :)