Pink Ombre Piñata Cake

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You may remember a while back, I posted a method for a Pink ombre birthday cake, well, tomorrow is Pb’s third birthday and she asked for two cakes. A ‘Frozen’ themed one, and a pink one. She had the Frozen one at her party on Saturday, and I’ve made her the pink ombre one for tomorrow. I made it exactly the same way as the first time around, except this time I’ve turned it into a piñata cake by cutting out the middles of the two middle layers and filing the gap with sweets.

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Using a cookie cutter, make a hole in each of the two middle layers.

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Spread with jam, and then on the bottom layer put butter icing around the edges.

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Place the second layer on top of the first, like so:

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Repeat the process with the third layer which should also have a hole in it.

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Fill the hole with chocolates…

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Jam and butter ice the top layer and place on top, before decorating with a simple pink icing and sweeties.

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Phoebe loved it!
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Pink Soup

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For dinner tonight we had roast chicken with lime and coriander, roasted veg and roasted sweet and baby potatoes. I blitzed up the leftover veg and potatoes with stock I made from the chicken carcus to make soup for tomorrow’s lunch, forgetting that I’d roasted beetroot with the other veg. The result was this incredibly pink soup! My three year old daughter will LOVE it! Roll on Sunday lunch time!

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Pink Ombre birthday cake

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Which three year old little girl wouldn’t love this cake?… Pink, pink, pink, oh and sweeties! Perfect!

Once you’ve made your usual Vicky Sponge cake batter, weigh it and then divide by four so you will end up with four equal layers after baking. My batter weighed a total of 800g so I knew each layer needed 200g of batter. Then I added a tiny amount of pink colour paste into the mixture before taking out 200g for the first layer. After the first layer was in its tin I added more of the colour to the original mixture before spooning out another 200g for the second layer. Put these two layers in the oven for about 12 minutes.

Once they’re done, flip the cakes onto a cooling wrack and re-grease the tins ready for the third and fourth layer. Add some more colour to the batter before taking out another 200g for the third layer and then add a bit more colour to the remaining batter before transferring to the tin. Bake the third and fourth layer as the first two, for about 12 mins. Flip them out once cooked and leave to cool before decorating.

I made some white buttercream for in between the layers and then just decorated simply with pink icing and pink sweets. Lovely.

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All ready for the birthday girl

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Ombre layers.

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Pretty

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Went down well with the birthday girl!