Mini Ombré Cakes are a delicious delicacy that elevate a basic dish into a work of art. These small cakes have a refined texture, finish, and subtle features that give them the appearance of upscale boutique pastries. Each bite has just the perfect amount of sweetness, thanks to the light, fluffy, creamy icing. A beautiful dessert for any occasion is a Mini Ombré Cake.
INGREDIENTS:
- 1 box of Duncan Hines (White Cake Mix)
- 3 large Eggs
- 1 cup Water
- ½ cup Vegetable Oil
- Pink Gel food coloring
** The best white cake recipe just use Egg white.
VANILLA BUTTERCREAM FROSTING:
- 1 cup Unsalted Butter, room temperature
- 4 ½ cups Confectioners Sugar
- ¼ cup Heavy Cream, room temperature
- 2 Tsp Vanilla Extract
- ⅛ Tsp Salt
FROSTING INSTRUCTIONS:
Using a handheld or stand mixer with a paddle attachment, beat the butter on medium speed for about two minutes or until it’s creamy. Add the heavy cream, vanilla extract, and confectioners sugar.
Use a spatula to scrape the bowl’s bottom and sides, as well as the paddle. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. If the frosting is overly sweet, add ⅛ teaspoon salt.
Adjust as necessary: Add up to ½ cup extra confectioners sugar if the frosting is too thin.
If the frosting is too thick, mix in 1 tablespoon of heavy cream and add more as needed.
To build the cake, transfer ⅔ of the vanilla buttercream to a piping bag with a plain round tip.
Use a vanilla (white) cake mix; otherwise, the cake mix’s color will alter the colors of your layers.
To prepare the batter, simply follow the directions on the package for your particular pan size. Whisk together the eggs, water, vegetable oil, and white cake mix until thoroughly combined.
Measure and divide the batter evenly into three different mixing bowls then add the chosen color. I filled each bowl with 1¼ cup of the four cups of batter I had.
• First bowl: No food coloring is added
• Second bowl: Add one drop of pink food coloring to achieve a pink hue.
If the lightest batter looks too pale, you’ll probably need to add another drop; just make sure it looks lighter than the darker pink bowl of batter, and set aside.
• Third bowl: Add 3 drops of pink food coloring to make the batter darker than the lighter pink, and set aside.
Preheat oven to 350°F
Use cooking spray and parchment paper to line each pan. Pour each dish of colorful batter into individual 8-inch sheet pan that has been greased beforehand. Make sure it is evenly distributed in the pan by gently tapping the pans on the counter to expel air bubbles. A toothpick inserted in the center of the cakes should come out clean after 20 to 30 minutes of baking.
Cool cakes in the tins entirely for 20 minutes. Run a knife over the edge to loosen cake from the pan. Carefully overturn onto a wire rack coated with greaseproof. Allow to cool completely before icing.
I created four little layer cakes using a 2 ¾ inch cookie cutter. However, you could make five little layer cakes if you used a 2 ½ inch cookie cutter and baked all of your batter in 9-inch round cake pans.
To assemble the mini cake: Place one piece on a plate, cover it with vanilla buttercream frosting and repeat until you have three layers of cake. Frost the Mini Ombré cakes’ tops as desired.
Notes –
Duncan Hines Classic White: Is regularly acknowledged by experts as a winner for its delicate air crumbs, moist, fluffy texture, balanced flavor, and authentic vanilla taste, making it a top choice for consistent results. This white cake mix is a popular choice among both professional and home bakers.
Mini Ombré Cakes: You can personalize them to match your color preferences, because they are available in any hue.
Eggs: Provide structure and moisture to cakes. Cakes without eggs are typically dense, crumbly, dry, flavorless, and of the wrong height.
Vegetable Oil: Gives the dish a very subtle, smooth flavor. Oil-based cakes retain their moisture and softness for several days.
Water: Helps to incorporate all ingredients into a consistent, smooth batter.
Frosting: Should be both soft enough to blend smoothly without removing crumbs from the cake and solid enough to maintain its shape. For the ideal frosting, room temperature butter is essential.
