Today marks the highlight of my Valentine’s Day Week. A sweet pink and white Watercolor Cake with Ombre cake layers.
Vanilla sponges with fresh raspberries and Vanilla Swiss Meringue Buttercream. Perfect to share with your other half, family or just for yourself if you’re feeling greedy!
What really irks me lately is that I can’t get my Swiss Meringue Buttercream to a really smooth consistency. The very first time I tried it, it went on the cake like literally a cream… silky smooth. So I was like ‘whoa, I’m never doing anything else!’ and now I can’t get it really smooth. Maybe it is just too cold? First time I tried was summer, in July last year.
I’d love to hear your advice if you have experience with it! :)
I ended up making a second batch of the buttercream as the first one unfortunately went very yellow when I was done with the crumb coat. You can actually see that in the photos.
The other day I ordered Americolor’s Electric Pink which I have been wanting to try for ages! Needless to say that that is what went into the cake better… and isn’t it lovely? I love how bright it is and how it pops! I have tried many pinks during my baking journey and this is by far the most vibrant.
My Watercolor Cake is, despite its looks, on the small size- 13cm diameter. I prefer smaller cakes so I invested in a few PushPans by Lakeland that come in loads of different sizes. The cake tins only need greasing and come out really easy.
I love the vanilla flavour of this cake, the not so sweet buttercream and the tangy raspberries. It all works wonderfully together.
If you like to make a bigger cake you will need to double the quantities.
Recipe Pink & White Watercolor Cake
190 grams plain flour
3/4 tablespoon baking powder
pinch of salt
225 grams caster sugar
90 grams soft butter
1 teaspoon vanilla bean paste
3 egg whites
180 ml whole milk
1/4 teaspoon lemon juice
pink food colour, Americolor Electric Pink
Swiss Meringue Buttercream:
3 large egg whites
200 grams caster sugar
250 grams butter
fresh raspberries, halved