This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.
In the pursuit of cuteness, I made us a mini ombré cake.
If you're new to the word 'ombré,' you've been spared horrible hair dye jobs (lucky you!). Ombré is when a color fades from dark to light. In this case, dark pink frosting on the bottom of the cake fades to a plain white vanilla buttercream on top. Are you with me?
Doing an ombré job on a mini cake was, um, challenging. Our little 6" cakes only bake up to be about 2" high, so how much room do we really have to get our ombré on?
Answer: not much.
But we persevere and swirl a little strawberry jam into our icing with big ombré dreams.
Before we get too far, let's talk about mini cake pans. I have always used a 6" cake pan with 2" high sides. Last year, I started seeing 6" cake pan with 3" sides. Don't buy those! The extra inch of pan will create more heat in the oven and make your cake sink. (And nothing makes me sadder than sunken cakes).
If you're looking at this cake and thinking the vanilla icing part looks a little yellow, it's because I used my favorite Kerrygold butter. It's a richer yellow color than regular butter, and tends to dye my frostings a bit yellow. I'm not complaining one bit, because you know how I love my Kerrygold.
This mini cake recipe makes 6 mini slices of cake, or 4 bigger slices. Personally, I can eat a quarter of this cake at a time without any hesitations. I won't hedge any bets about how many slices you can eat a time. That's between you and your fork, no one else.