Shane cooks

Strawberry and Cream Ombre Cake

Strawberry & Cream Ombre Cake
Preparation time:
30 minutes
Cooking time:
60 minutes
Serves:
10

This Ombre cake is fresh, fruity and is sure to be the perfect centerpiece for any occasion. Thanks to the Titanium Chef XL, this cake couldn’t be simpler to make!

  • Ingredients

    For the sponges:
    • 445g soft butter
    • 445g caster sugar
    • 8 medium eggs
    • 1 lemon zest
    • 445g self raising flour
    • 3 tbsp milk
    For the vanilla buttercream filling:
    • 450g soft butter
    • 450g icing sugar
    • 2 tsp vanilla extract
    • 250g fresh strawberries
    For the Ombre buttercream coating:
    • 500g soft butter
    • 450g icing sugar
    • dash vanilla extract
    • red food colouring paste/gel
    • 500g fresh strawberries
  • Method

    For the sponges:
    • Grease and line 2 x 8” round loose bottom cake tins and set aside.
    • Preheat your oven to 180C/160C fan.
    • In your Kenwood mixer fitted with the kBeater, add the butter, sugar, vanilla and cream on medium speed for 5 minutes until the mixture is soft and creamy.
    • To this gradually start adding the eggs, one by one until incorporated.
    • Add the lemon zest and mix.
    • To this add in the sieved flour and milk and mix through.
    • Spoon this cake batter into the prepared tins and pop into the preheated oven for 1 hour.
    • Each oven will vary so this cooking time may vary.
    • When the sponges are baked, remove allow to sit in the tins for 5 minutes before demoulding onto a wire rack to cool completely.
    For the vanilla buttercream filling:
    • Pop the butter, icing sugar and vanilla into your Kenwood bowl filled with the paddle attachment and cream for 4-5minutes until soft, creamy and spreadable.
    • Slice the strawberries and set aside.
    To assemble the cake:
    • Carefully cut each sponge in half, leaving you with 4 thin sponge layers.
    • Add some vanilla buttercream and sliced strawberries to each later and top with the final sponge layer.
    • You can pop this into the fridge to firm up as this will leave it easier to cover the outside.
    For the ombre buttercream:
    • Into your Kenwood mixer fitted with the kBeater, cream the butter, vanilla and icing until soft and creamy.
    • Divide this buttercream into three bowls.
    • Keep the first bowl plain, add 2 drops of red food colouring into bowl two and mix.
    • Add 4 drops of food colouring into the final bowl.
    • Using a pallet knife, spread the darkest pink colour onto the bottom third of the cake, the lighter pink colour to the middle third and finally the plain buttercream to the top.
    • When serving, pop some sliced and whole strawberries on top and enjoy.
  • Chef Notes

    • As this is covered and filled with a buttercream frosting, remove it from the fridge 30-40minutes before you plan on serving to allow the frosting to soften up.

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