Weekend Recipes

Afternoon Tea | Rose and Vanilla Ombré Cake

Afternoon Tea - Copy

Taking centre stage for this afternoon tea spread is a pretty rose and vanilla ombré layer cake. Accompany with finger sandwiches, traditional Devonshire cream scones, or delicate macaroons for an indulgent afternoon tea.

You’ll need:

250g self raising flour
125g caster sugar
4 eggs
250g unsalted butter (room temperature)
Food colouring of your choice
Vanilla extract
Rose extract
1 tsp baking powder
6″ shallow cake tin

For the buttercream frosting:

250g unsalted butter (room temperature)
Vanilla extract
450g icing sugar
Palette knife

This starts off in much the same way as the ombré celebration cake. Cream the 250g of unsalted butter and caster sugar together before slowly beating in the eggs.

Carefully incorporate the self-raising flour and baking powder, taking steps not to over stir as this will make the finished cake dense – light and fluffy is the aim! At this stage, add a few drops of vanilla extract, and a small drop of the rose extract to taste.

Separate the mixture (of equal weight) into four cake tins, adding a splash of your chosen food colouring into each. Vary the colour intensity here to create clearly defined ombré layers.

Bake each layer on 180 degrees for about 12 minutes, or until a knife will run clean.

Leave to one side to cool, while you move on to the buttercream.

Using a stand mixer or handwhisk, cream 250g of the butter, adding a drop of vanilla extract (and more rose extract if you wish). Once incorporated, gradually dust in the icing sugar.

Top tip: Use a high speed setting on a stand mixer, to incorporate more air and achieve a whiter finish.

The more icing sugar you add, the firmer the buttercream and the easier it will be to ice with.

Take your cooled cake layers and spread a little of the buttercream to the top of each before constructing into a tower, darkest layer upwards. You can trim off any edges with a knife for a neater finish.

With the cake now in place, take your remaining buttercream and spread using a palette knife, starting at the top and middle and making your way down until a smooth layer coats the entire cake.

This give a clean, contemporary look but equally you can embellish with a few edible rose petals too.

Pop the kettle on and you’re ready to serve.

© All photography and views expressed in this blog are my own. For more information, and for details of my editorial policy, please see my blog disclaimer.



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