It’s been almost two years since I’ve attempted a fancy cake (which was less fancy and more silly). I have been putting effort into making pretty cupcakes but there hasn’t been much reason to put in the effort for a fancy cake. But it’s my boyfriend’s birthday I have wanted to go crazy with colour and make an ombre cake for years so naturally I used the birthday as an excuse to make an ombre cake.
The latest season of the Great Australian Bake Off had an ombre cake challenge so I chose this recipe (spoiler: it doesn’t doesn’t taste lemony). The recipes themselves haven’t been tested and I was a little worried by some of the instructions. I never feel easy when recipes say “add the flours” when there is only one flour used – is there another flour that they forgot to add to the list of ingredients? Or heat eggwhites to 115C over water when that feels wrong to me (and my limited experience) and my boyfriend is adamant that a water bath can’t reach that temperature anyway (I panicked and took it off ~75C).
I used this page for advice on how to ice the cake (plus my boyfriend showed me a handy brick layering strategy!). I might not have a turntable or icing smoother but it’s still an improvement from two years ago. It is a little disturbing slavering on large quantities of icing that I know exactly how much butter and sugar has gone into it. And it was a lot of icing. I might have a sweet tooth but that outer layer is way too much. I think I need to stick with cream cheese based icings.
I still have a large amount of blue fondant from my very first fancy cake so I used some to make a quick flower. I used this page as a guide but I didn’t have the tools and I wasn’t trying all that hard. There’s only so many hours I can spend on a cake before I suffer from cake fatigue. Besides, my boyfriend’s family will still be wowed by my inferior flower. And wowed they were.
I really enjoyed the process of making the cake. I felt a warm and fuzzy feeling finishing the cake, thinking ‘wow, I made that’. And everyone was vocally impressed. And there are so many more beautiful cakes on Pinterest that I’d love to try. But damn, it’s a lot of work. And a lot of cake that has to be eaten.