I made the tallest cake ever. I mean….ridiculously tall. A piece doesn’t fit on a disposable cake plate (which it needs to do for a party). Really? How much fun is that?
Also, I tried to make one of those Ombre Cakes. Why have I never heard of these until today? Is it just me or does it sound simple to make….haha. I worked hard on it…..really I did. I just thought I would cook it in 3 pans instead of 4 or 5…..or whatever is normal.
My poor, giant, green St. Patrick’s Day cake! I accidentally put the darkest layer in the middle. Who can tell when they come out of the oven? Never occurred to me that I should take note of where I put each layer in the oven.
Clearly, I am new at Ombre cake making!
But make no mistake about it…..this was one AWESOME TASTING cake!!!! Doesn’t that count for something? Uncut, it was a thing of beauty. Cut….awkward.
Here is the delicious recipe. It was adapted from one on Food.com…..that I read over at Our Daily Obsession (whose Ombre Cake actually looks like one).
Awesome White Cake
|Tall St. Patrick’s Day Ombre Cake||
- 2 cake white cake mixes
- 1 cup flour
- 1 cup sugar
- 3/4 tsp salt
- 7 eggs
- 1 1/3 cups Coconut Milk
- 1 cup water
- 2/3 cup oil
- 1/2 cup sour cream
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract
- Green food coloring
- CREAMY WHITE BUTTERCREAM ICING (If you make 4 layers, increase the amounts to cover the extra layer) 4 tbsp Crisco Shortening,4 tbsp butter, 12oz. powdered sugar (3/4 large package), 1 tsp vanilla extract, 1 tsp almond extract
- Mix the dry ingredients and set aside.
- Mix the eggs, oil, coconut milk and water.
- Mix in the flour mixture.
- Add sour cream and flavorings and blend.
- The idea is to make each layer progressively greener. Also, this mixture would be better in 4 layers.
- Cook at 350 degrees in 3 layers for 35 minutes. In 4 layers….a little less time.
- FOR ICING : Cream shortening and butter together for a couple of minutes….almost whipping it. Add powdered sugar and cream. Add seasonings and whip until perfect consistency.