Ombre Layered Cake: My One-Bowl Wonder
Friday July 20 2012
I am really beginning to think I am turning into the laziest baker in the world! I’m always looking for shortcuts to save time, but still maintain awesome delicious-cake-iness. OK, I admit, when I used to do rainbow cakes, OMG I would split the batter into different bowls and then colour each bit of batter separately, but that meant all the dirty bowls to clean, washing the mixer blades in between colouring, etc. And, it was just a lot going on! BUT NO MORE! (Well, actually, you probably still need to do at least a few separate bowls if you are going for the real 5-6-7 layered different-coloured rainbow cakes, but that’s a whole ‘nother story).
Here’s the stuff you’ll need for this process: 4 x 8″ cake tins, food colours of your choice, big batch of white / vanilla cake batter, and a scale.
The process is as follows:
- Weigh your empty mixing bowl on the scale and make note of it
- Then mix up your cake batter
- Once the cake batter is done, weigh your mixing bowl with the batter in it
- Subtract the weight of the empty mixing bowl and this gives you the final weight of batter that you should divide by 4, so you know how much batter should go in each of the 4 cake tins
- OMG I really had to use Excel for this - LOL!!
So I used the Magnolia vanilla cake batter for this, as I personally love it, and it makes such a good, big bowl of batter: http://www.food.com/recipe/magnolia-bakerys-vanilla-birthday-cake-and-frosting-139518
- Start with the lightest colour and mix
- Then put “cake tin 1″ on the scale & weigh out 1/4 of your batter
- Take your next darkest colour shade and mix into the batter
- Put “cake tin 2″ on the scale & weigh out another 1/4 of your batter
- You get it now, right? so, etc. etc. until you have 4 cake tins of equal batter amount, of varying light-to-dark shades of your batter
Once your cakes have cooled completely, layer and frost from the darkest on the bottom to the lightest on the top, decorate as you wish, and then… voila! Enjoy!!