Mini Ombre Cake
Recipe:
For the sponge
250g unsalted butter, soft
250g caster sugar
4 large eggs
250g self raising flour
40ml whole milk
1 tsp vanilla
Food colour paste
*Divide the sponge dough into 4 big bowls: -
Bowl 1 - 0 drip
Bowl 2 - 1 drip of blue colour paste
Bowl 3 - 3 drips of blue colour paste
Bowl 4 - 4 drips of blue colour paste
Pour into 4 baking pans and send for baking.
For the buttercream
200g unsalted butter
450g icing sugar
3 tbsp milk
1 tsp vanilla
The baker of Rainbow Star is Cheryl Low and she is just 10 years old. She has the passion in baking and very much inspired by a British blogger name, Cupcake Jemma. She loves rainbow colours and she loves to bake rainbow cookies, cakes and etc and anything in rainbow colours. Bringing along your children to tag along her baking video session can be something fun.