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You are here: Recipes > Pink Ombre Cake Recipe

Pink Ombre Cake Recipe

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Baking ingredients

  • 500 g unsalted butter – softened for the 6in Layer
  • 700 g unsalted butter – softened for the 8in Layer
  • 11 kg unsalted butter – softened for the 10in Layer
  • 500 g caster sugar for the 6in Layer
  • 700 g caster sugar ffor the 8in Layer
  • 11 kg caster sugar for the 10in Layer
  • 10 large eggs for the 6in Layer
  • 12 large eggs for the 8in Layer
  • 18 large eggs for the 10in Layer
  • 700 g self-raising flour for the 6in Layer
  • 900 g self-raising flour for the 8in Layer
  • 1.3 kg self-raising flour for the 10in Layer

Decorating ingredients

  • 750 g unsalted butter - softened
  • 1.4 kg icing sugar
  • 9 tbsp milk
  • 8 tsp vanilla extract
  • 1 jar of strawberry seedless jam
  • 5 kg Renshaw White Ready to Roll Icing
  • 1 kg Renshaw Fuchsia Pink Ready to Roll Icing


Baking Instructions:

Step 1

Preheat the oven to 150°C/300°F/gas mark 2.

Step 2

Grease and line two 6in round cake tins, two 8in round cake tins and two 10in round cake tins.

Step 3

Starting with the 10 inch ingredients, In a large bowl cream the unsalted butter and caster sugar.

Step 4

Add the eggs, one at a time, adding a spoonful of self-raising flour between each.

Step 5

Fold in the rest of the self-raising flour and corn flour and when mixed in, add a splash of milk if required.

Step 6

Divide the mixture between the two 10inch lined cake tins and bake 1hr 40 minutes each until a cake skewer comes out of each cake clean.

Step 7

Repeat the mixture process for the 8 inch ingredients and the 6 inch ingredients.

Step 8

Splitting each mixture between the two tins, bake the two 8in cakes for roughly 1hr 20 minutes each until a cake skewer comes out clean. Bake the two 6in mixtures for roughly 1hr 10 minutes or until the cake skewer comes out clean.

Step 9

Once the cakes are out of the oven, leave cakes in their tins on a wire rack for 10 minutes, and then turn out on the wire rack and leave to cool completely.

Decorating Instructions:

Step 10

To make the buttercream, put the butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 9-12 tablespoons of milk and 6-8 teaspoons of vanilla extract and beat until smooth.

Step 11

Take the prepared buttercream and the strawberry jam and sandwich the four layers of the 6in cakes, the 8in cakes and then the 10in cakes together. The cakes should be four sponge layers deep each

Step 12

Knead 3.5kg Renshaw White Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out the icing to the desired thickness.

Step 13

Place the larger 10in sponge cake on a 12in iced cake drum, then lift the white icing over the cake, smoothing down the sides with the palm of your hand. Using the smoothers push down the icing to create a line, then trim the excess icing from the edge of the cake. To give sheen to the surface, smooth with the palm of your hand.

Step 14

Repeat the process to cover the 8in cake and 6in cake. This covers and seals the cakes ready to apply the strips of colour.

Step 15

Once you have stacked your cakes, set to one side.

Step 16

Take the Fuchsia Pink icing and repeat the rolling process. Starting at the bottom, wet the icing you have just applied and stick the strip around the cake. Repeat this for the second strip.

Step 17

Mix a small amount of white icing into the pink to create a slightly lighter shade, then cut another strip. Wet the icing strip you have just applied and carefully stick the next strip slightly overlapping by a ½in, and join at the back. Using your fingers smooth down the bottom edge and the top. This should give the impression of the strip underneath.

Step 18

Repeat the colour lightening process every two strips, to create the ombre effect, and work up the cake to the top of the 6in cake. The final strip should be white.