Blue Ombre Butterfly Cake with Popping Candy Coating

With Spring in the air and the butterfly symbolising renewal I decided to bake a blue Ombre cake for my daughter's birthday.

It was a showstopper and delicious. Double tiered and blue ombre inside it seriously wowed a bunch of 6 year olds...and also us adults!

Enjoy xx

Ingredients:
200 grams of butter, softened
2 cups of sugar
4 eggs
3 cups of self-rising flour, sifted
1 cup of milk, room temperature
1 teaspoon vanilla extract or paste
blue (or a colour of your choice) food colouring – I used gel

Method:
Preheat your oven to 180°C and grease your cake tins 20cm (I used 2 but this recipe will make 3).
Using your electric or stand mixer beat butter until it is light and fluffy.
Add sugar and cream together with the butter for about 5 minutes.
Add eggs one at a time, beating well after each addition.
Add flour and milk, alternating between the two, beginning and ending with the flour ensuring that everything is combined.
This is the trickiest bit and can be done 2 ways. You can either divide your mixture between 3 bowls before adding colour, to ensure that each layer is perfectly even or if you are lazy and want to save on dishes like me you can “eye ball” it and remove a third of the mixture and put it in your first pan. Add food colouring gradually until you get a colour you are happy with (a light blue, or pink or purple) and remove another third and place in pan. Add some more colouring to your final third, ensuring it is darker than your second layer and place in greased pan.
Bake for about 30 minutes or until cooked, you will know the cake is ready when you can remove a skewer cleanly from the centre.
Cool on wire racks and once cool you can level and frost with butter cream.

Buttercream:
200 grams butter, softened
4-5 cups icing sugar, sifted
1 teaspoon vanilla paste/extract
3-4 teaspoons warm water

Cream butter until light and fluffy. Add once cup of icing sugar and vanilla, mix until combined. Continue to add icing sugar alternating with tablespoons of warm water until you have a consistency you are happy with – add more water for a looser mix, less for a thicker mix.

I did a petal frosting on the outside and added on top popping candy much to the joy of the little ones!

 



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