Mini Ombre Rose Cake
This cake still looks impressive no matter how messy your piping skills are!
INGREDIENTS:
1 Packet of Vanilla Betty Crocker Cake Mix
Food Colouring of your choice
125g Cream Cheese
3 1/2 Cups of Icing Sugar
100g Butter, slightly softened
1tsp Vanilla Essence
Beat Cream cheese and butter for 1min until combined. Add essence and sugar, beat on low to combine then on high until fluffy, about 1-2mins.
Icing needs to be quite thick to hold its shape when piped. Add more sugar if your icing doesn't hold its shape well.
Separate frosting into 3 bowls and add food colouring to make 1 dark, 1 medium and 1 light coloured frosting. I suggest starting off with a smidgen of colour then adding more as needed.
CAKE
Prepare Cake mix as directed on packet. Grease 3x 1cup capacity oven proof ramekins. Divide mix into ramekins until they are about 1/2 to 3/4 full.
Add food colouring to first ramekin and stir to make the darkest mix.
Add food colouring to second ramekin and stir. This will be your middle/medium colour mix.
I left the third one without colour, but if you like you can add a small amount.
Bake cakes at 180C until tops spring back when lightly pressed, about 20-30mins.
Once cakes have baked and cooled, remove from ramekins. Cool fully before doing anything else with cakes.
Slice tops off cakes with a sharp knife to create a flat surface. This will make it easier to stack your cakes together.
Using the frosting from the Betty Crocker cake mix (should be included in box) spread a layer onto the flat side of the darkest cake. Make sure you place your cake on the platter you intend to use as it will be difficult to move.
Place medium coloured cake on top of the frosted first layer. Repeat frosting process on top of the medium cake. Place lightest coloured cake on top of that. Spread remainder of frosting roughly around outside of cakes to form a base for roses to be piped on.
Place the darkest coloured cream cheese frosting into a piping bag with an open star tip (I used whatever wide tip I could find, it still worked fine). Begin piping roses onto the bottom layer of the cake, starting in the middle and swirling outwards. Repeat all around cake.
Repeat piping rose on next layer with the medium coloured icing. Fill in any gaps as you go with small strokes.
Finally pipe roses onto top layer and top of cake with lightest colour.
Don't worry if your roses aren't perfect, they still look pretty good!
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