Summer Ombre Cake


I know, I know! It’s been ages since my last blog post.

I am a bad, bad bakery blogger.

Since I made BakeryBird into a business last month, I have been inundated with requests to make you gorgeous lot your very own creations. I had 9 orders in 2 days!

It’s all been so excited, I completely neglected the blog side of things. So to say soz, here’s a slice of Ombre heaven I made for the boys lovely Mum for her Birthday.


First, the inside.

You could just go for a traditional White Cake, like the one I first made for Junk in the Trunk. Or you could go full-effect Ombre and match the insides to the outsides like I did making my Rainbow Cake.

I decided on 4 different hues of pink lemon cake for this summer time special. For the cake you will need:

  • 400g caster sugar
  • 400g softened butter
  • 8 eggs, beaten
  • 400g self-raising flour
  • 2 tsp baking powder
  • 4 tbsp milk
  • Pink gel food colouring (I used Wiltons)

And a bloody big bowl!

  1. Heat oven to 190C/fan 170C/gas 5. Butter four 20cm sandwich tins and line with non-stick baking paper. Beat the butter first until it turns nearly white, then add the sugar and beat until well combined.
  2. Add the eggs one by one and then take off the mixer and add the flour, lemon zest and baking powder by hand using a metal spoon to gently fold in. Add the milk a little at a time.
  3. Divide the mixture into 4 smaller bowls. Start by using a tiny spec of food colouring and gradually go darker with the other bowls to create 4 different shades (it also works really well to leave the top layer white).
  4. Pour the batter into the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 35 mins until golden and the cake springs back when pressed. Try and pop them all on the same shelf in the oven for the best results, or swap them around after 3/4 of the cooking time. Don’t open the oven door before then or they will sink!
  5. Turn onto a cooling rack and leave to cool completely.


You can use as many colours as you like, and multiply the layers to suit your cake. If you’re a chocoholic why not try GoodFood’s Chocolate and Caramel Ombre Cake? You can find the recipe here.


Whilst the cakes are cooling, make the frosting.

For the Lemon Curd Frosting you will need:

  • 350g Butter 
  • 700g Icing sugar 
  • 1 tbsp milk
  • Zest of one lemon
  • Pink gel food colouring (I used Wiltons)

1. Mix the butter until nearly white in colour.

2. Add the icing sugar (pop a tea towel over the mixer to stop an explosion!)

3. Add the lemon zest and milk as required and mix until really smooth.

4. Separate into 4 equal bowls and one slightly larger bowl. This will be for the inside and the dirty iced layer. Colour 3 of the bowls in different shades of pink using the gel paste.

5. Transfer the 4 smaller bowls into piping bags.


Take your cooled cake layers and stack them neatly from dark at the bottom to light at the top. Between each layer smooth over a thin coating of the big mix and a layer of lemon curd on top.

Even out the layers using a bread knife and then “Dirty ice” (cover the top and the outside with the icing).


Don’t worry about it being too neat, you’ll see why in a min. Pop in the fridge to set for about 20 mins.

This step is dead important because otherwise your coloured icing will not stick to the sides. Trust me- I tried.

Now, starting with the bottom of the cake, rougly pipe a later of the coloured icing around the cake. The easiest way to do this is on a turntable, but a cake board/plate with your boyfriend slowly turning it works too!

Work your way up until the whole cake is covered.

Warning: This will not look good. You will being to get baking fear that the whole things has failed. Don’t worry, it hasn’t:


Ain’t she beautiful?

Now, take a pallet knife and with light and even pressure, vertically run around the cake, scraping off any excess into a bowl.


The colours should all merge beautifully into one another! Smooth out the top and then add any decorations you like! I used Spinkles because they make everything better.


And if you think that’s fab, just wait until you cut inside!


Ha! You forgot about that didn’t you!

I promise it won’t be as long until my next post, you have my full attention.

Incidentally, if you fancy an Ombre cake of your very own, I can whip you one up for £30 in any colour/flavour you fancy!

BB x


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