Fantastic Ombre Flamingo Cake!

Fantastic Flamingo Cake!

Hey Guys,

Today’s post is a little bit special and a lot-le bit exciting!! It is a “How-to” Flamingo Cake. 

This month I teamed up with the amazing homeware + giftware brand Sass and Belle to bring you a fabulous food post to celebrate their new Tropical Flamingo Summer products and The Great British Bake Off returning to our screens! 

So, we’ve all heard the saying “Third time’s a charm”? Well, I’m inclined to universally change this saying to “FIRST time’s a charm”! Because this is the first time Sass and Belle have collaborated with a Guest Blogger and the first time I have ever made this cake! 

I must admit, the process of making this Flamingo cake was not always smooth sailing (although we never got as heated at that Baked Alaska, Bake Off disaster) but I like to think that all the mistakes I made, will be mistakes that you won’t have to make! (Like that positive twist? ;) 

OK, without further ado, LET’S GET BAKING!

You will need:

For this bake, you will need the following ingredients and equipment...

For the cake - (This will make 4 layers)

450g unsalted butter, very soft

450g caster sugar

2 teaspoon vanilla extract

8 large eggs

400g self-raising flour

50g cornflour (note you can use an additional 50g self-raising flour instead)

4-5 tablespoons milk

Pink food colouring

For the icing - (this is a basic guide; you may end up using more or less depending on taste)

28g/5oz butter, softened v
560g/10oz icing sugar

2-3 tbsp milk
Pink food colouring
Pink edible glitter for decoration (optional)

Mixing bowl
Weighing scale or measuring cups (the set I am using can be found here.)
2 x 21cm sandwich tins (about 5cm deep), buttered
Measuring spoons (the copper ones I use can be found here)
Electric whisk
Wooden spoon/ spatula (Sass and Belle have some cute ones here and here
Piping bag
Long palette knife (or something similar)

1. Preheat the oven to 180C / gas mark 4. If the tins are loose-bottomed, you don't need to line them, otherwise do. 
2. Cream 225g of butter and 225g of sugar, add 1tbs of vanilla and 4 eggs, one at a time, adding a spoonful of flour between each (only use 200g of flour at this point). Fold in the cornflour and when all incorporated, add a little milk as you need.
3. Now the fun bit! Add a generous amount of the pink food colouring to create a pink batter. - My top tip would be “more is less”! Be generous with your colouring for a brighter pink (but remember to save some for the icing!) 
4. Pour and scrape the batter into the tins and bake for about 25 minutes, until the cakes are beginning to come away at the edges, are springy to the touch on top and a cake tester comes out clean.
5. Leave the cakes in their tins on a wire rack for 10 minutes before turning out and leaving to cool completely. 

v This will make the first 2 layers. Repeat the process for the second two. 

Advance technique: You may want to add a little more of the pink colouring to the second batch to darken the colour of the layers and create an ombre effect. 

Ombre Icing 

1. Beat the butter in a large bowl until soft. 
2. Add half of the icing sugar and beat until smooth.
3. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. 
4. Beat in the milk, if necessary, to loosen the mixture. 

Ok, you should now have a smooth, creamy, fairly stiff butter cream icing mix. You are going to add a little of the pink food colouring to create a pale pink. 
Use this between the cake layers to create your tower. (If your layers are different colours, stack them light to dark for the ombre effect. Or, you could stack them “light, dark, light, dark”, as I have done). 

Now use the piping bag to pipe blobs of icing on the top of the cake and around the sides of the first cake layer. 

You can now add a little more of the pink food colouring to darken the shade of the icing and pipe in blobs around the sides of the second cake layer. 

Repeat this process of darkening and blobbing down the fourth cake layer. Your cake should look something like this:

Take the palette knife and gently smooth the blobs to create a sleek ombre effect. 

My top tip would be to use a piece of kitchen towel in your other hand to wipe off the excess icing that you will scrape away. 

There may be some air pockets that you can just smooth over with a little butter knife or teaspoon. 

This is my fav bit! Time to show off your art-skills and jazz up your flamingo cake!

I sprinkled edible pink glitter on the top of the cake. I also sprinkled a little bit at the top of the sides to create a “dripping crystals” effect.

I also found some Flamingo cocktail sticks to top off the cake in a party theme. 

And there you have it! Your Fantastic Flamingo Cake! Perfect for a summer party or birthday!

Please do let me know if you give this cake a go! I would love to see your pictures. Tweet me @ebonidixon 

Eb x

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