Cake Challenge

Now that I am home in New York and back in my amazing kitchen, it was time to see what this little lady could whip up baking wise. I figured I'd browse Pinterest for some inspiration and I found this super cute cake pictured below, but I wanted to add my own flare, I was thinking ombré. So, with this picture as my inspiration, a recipe off of Recipe Girl and numerous calls to my awesome baker of a sister Becky, I got my hands dirty in the kitchen and the result actually shocked me. Could baking actually be in my blood or was this just a fluke? You be the judge.

Here's my cakespiration, it's so cute!




Here are my results! A Vanilla Ombré Cake in different shades of Pink with Vanilla Icing.









Recipe:

Cake
Ingredients:
1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites
Pink and Blue Food Coloring

Directions:
1. Preheat oven to 325°F. Grease 6in. Round Baking Tin.

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

3. Separate batter into three bowls and dye batter. ( I used three different shades of pink.

4. Fill baking tins about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Icing
Ingredients:
1 cup of unsalted butter (2 sticks softened)
2-4 cups of powdered sugar (sifted)
1/8 teaspoon of salt
1 tablespoon of good vanilla extract
2-4 tablespoons of milk or heavy cream

Directions:
1. In a mixing bowl fited with the paddle attachment, mix the butter at medium speed until nice and smooth.

2. Turn the mixer down to low and slowly add 3 cups of the sifted sugar.

3. Once sugar is fully incorporated turn the mixer up to medium and add salt and vanilla.

4. Add 2 tablespoons of cream and mix for 3 minutes. Check the consistancy of the buttercream.

If it is to loose, add more sugar. If it is stuff, add more cream. This recipe is really forgiving so work with it until you have the consistancy that you are looking for.