When Style Me Pretty Living asked me to make another pink ombré cake in time for Valentine’s Day, I was happy to oblige. I used the same vanilla cake recipe I used for the first iteration last summer, but this time I only coloured two layers and added a different frosting. This frosting is wonderful – it’s light and soft and much better than the store-bought vanilla icing I used last time.
To make this cake, use the recipe for vanilla cake I used last summer or your favourite recipe. Decide if you want to colour two or three layers and just make sure to start slow with the colour. You can always go darker if you need to.
While cake is cooling make the strawberry mascarpone frosting. Frost each layer and assemble in an ombré fashion. Secure with skewers and add a thin layer of frosting on top. Then put the cake in the fridge to set a bit before adding your final layer of frosting. Decorate as you wish. I used a large frosting tip and added florets to the top of the cake.
I made this cake in 6 inch pans again. I love how cute it looks that size, but it also has the benefit of giving you 3 layers of cake with one recipe.
- 1 tub of mascarpone
- 1 cup of frozen or fresh strawberries
- 1 cup of powdered sugar
- 2 cups of whipping cream
- In a small saucepan, heat strawberries with a splash of water until soft. Zip in food processor until smooth.
- Combine mascarpone, strawberry puree and sugar with a mixer until smooth and creamy. Add whipping cream and whip at medium-high speed until the cream turns to a whipped cream consistency. Don't overwhip the mixture. Adjust sweetness to your liking.