Purple Ombre Cake

When my kids were growing up I always made their birthday cakes, we had a couple of cake decorating books and they would leaf through the pages and choose which one they wanted, I did My Little Pony, Football, the worst one was Super Mario as his head was a huge round cake which kept falling off his tiny body!!

Roll on quite a few years and I got a message a few weeks ago from James asking if I could make his partner’s daughter (my new to me granddaughter) a birthday cake, pretty please…he sent me a photo of what she was after, a tall purple ombre cake with drippy decoration. Of course I agreed…and quickly went on google and youtube for hints and tips. Youtube should be banned! They make it all look so easy!

Have you ever felt thwarted at every stage!!

Luckily I decided to make the cakes in advance, I could always freeze them for a few days. I made four cakes, they went in the oven a lovely shade of purple…and came out looked mucky teal! I made two into a cake with a bit of buttercream and took it into work. One of the doctors asked me what the celebration was, I told him it was a disaster cake, these were rejects! It actually tasted really nice and was all eaten by 8.45am. Every one knows at work that if you don’t take cake when it first appears, by the time you have a break it will have gone, so eating cake at 8.30 am is the norm! Inside the cake was a deep purple, but not a nice shade…

I posted the photo on the WI page, the WI is renown for it’s baking so I was sure someone could help. They did. Apparently I needed a white cake. I googled white cakes. Cakes here in the UK are traditionally made with equal weights of eggs, sugar, flour and butter, the butter and the eggs make it quite a yellowish, fluffy mixture, especially when your free range eggs have lovely orange yolks. In my limited experience, they do taste different to the American cakes. American recipes often seem to include oil instead of butter or buttermilk and the mixture is much more of a liquid, apologies to all over the pond for this generalisation! I found a Betty Crocket white cake mix, I’ve never used a cake mix before but I ordered four boxes for next day delivery!

James brought round some food colouring they’d used before called Progel by Rainbow Dust. They were right when they said you only need a small amount! My cakes came out in lovely shades of purple…

They’re a lot ‘holier’ than cakes I’ve made the usual way, I’m not sure if that was me or that’s how they are, but they were purple and that’s all that mattered! I trimmed the tops off to level them and then put them in the freezer overnight. This is a tip I gleaned from youtube as it makes them easier to stack.

On Saturday morning I made a huge batch of butter icing and started to stack them. This is about the only bit of the cake that went without a hitch!!

I coloured a corner of the icing bowl with purple and started to cover the sides, a bit of white, then a bit of purple, so it had a nice marbled effect. I had the bright idea of holding the cake firmly by putting the cake tin base on the top so I could give a bit of even pressure, it did seem to help a lot. At this stage I was pretty pleased with myself…

The next task was the drippy top, you know, where they have nice even drips which drip down the cake so perfectly. I watched youtube. The cake bakers at work had convinced me it would be a white chocolate ganache rather than icing so I made up a runnier ganache to the recipe given on youtube. It went on easily enough, but promptly ran off and puddled at the bottom. Even worse it just gave the cake a sort of yellowy hue.

After exchanging photos with James I decided to scrape as much of the white chocolate off as I could, add some more purple to make it a bit more marbled and then tried white royal icing instead. It still wasn’t perfect but it was a lot better. I left it for about an hour before I did the final touch of big purple iced twirls on the top. It looked great…for about half an hour, then half of the purple blobs decided to sliver over the edge!

At this point I had several large gins and decided I would fix it in the morning!

First thing Sunday morning I scraped off the offending purple twirls, made another batch of icing as close to the same shade of purple as I could, and redecorated the top, adding a bit more to some of the earlier ones so they looked even. I piped a line of purple shells round the base to tidy it all up and sprinkled some gold stars on the top.

It looked OK, though obviously where the purple blobs had jumped off, the sides were a bit messy, but it was the best I could do. James picked it up and took it straight to the party.

We didn’t go to the party as it was being held in a busy public place, but apparently she loved it and said it was the best cake ever!

And it was beautifully purple inside.

About craftycreeky

I live in a busy market town in Yorkshire with my husband, kids, dogs and chickens. I love trying new crafts, rediscovering old ones, gardening, walking...anything creative really I started this blog after my New Year resolution worked so well. My resolution (the first one I've ever kept!) was to post a photograph of my garden on Facebook every day. My hope was that I would then see what was good in the garden and not just weeds and work, which was my tendency. The unexpected side-effect was that I have enjoyed many more hours in the garden. I am hoping that 'The Crafty Creek' will have the same effect. Happy creating!
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14 Responses to Purple Ombre Cake

  1. katechiconi says:

    *Some* of those how-to videos on YouTube ought to be banned, they’re completely faked up and cranked out by content farms. Anything that makes a task like this look easy probably falls into that category. You did a great job considering the hurdles and requirements!

    Like

  2. anne54 says:

    i think it looks wonderful, and would have tasted yummy. You have to be congratulated for your persistence! Several large gins doesn’t seem enough to me.

    Like

  3. Betty Macpherson-Veitch says:

    I think it is beautiful. I admire the way you made that many layers.I bet it was good.
    Bettu

    Like

  4. kathyreeves says:

    It was a lovely cake, and looks like it was eaten happily by everyone. That was quite an adventure!

    Like

  5. claire93 says:

    what a fabulous cake! and what a fabulous grandma you are too ^^

    Like

  6. CurlsnSkirls says:

    You definitely deserve the Fab Grandma award for carrying on so well with this request!
    I agree with your thoughts on “cakes” here. I haven’t used a mix in decades and much prefer recipes for what are called “breads.” They’re much more satisfying and you can pick up a slice without it falling into small particles.

    Like

  7. Jane M says:

    Well done for persevering, those YouTube vids are probably rerecorded 100 times! Looking at how much was consumed from the final pic I think there may be many more future requests

    Like

  8. nanacathy2 says:

    Well done you, above and beyond grandparent duty. Thank good news my DILs are cake makers.

    Like

  9. Tracy says:

    Congratulations for sticking with it, it really came out pretty! Reminded me of when my daughter wanted a rainbow tie-dyed birthday cake. It was a two day project, and a once is enough project 🙂

    Liked by 1 person

  10. Sharon says:

    You totally salvaged this cake and turned her into a swan – gorgeous! I’d love a cake like this too 🙂

    Liked by 1 person

  11. cedar51 says:

    amazing, wow, – even with all the heart ache of getting it to work ….

    Liked by 1 person

  12. Steph says:

    Beautiful end result, and that’s what matters. What a lovely New Grandma you are!

    Liked by 1 person

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