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Ombre Vanilla Dream Cake

Ombre Vanilla Dream Cake
Author: Little Miss Meat-Free

Ingredients

Vanilla Sponge Cake

400g self-raising flour
2 tsp baking powder
200g granulated sugar
400ml non-dairy milk (I used soya milk)
110ml sunflower oil
2 tsp vanilla extract

Strawberry Balsamic Jam

200g strawberry jam
2 tbsp balsamic vinegar
4 large ripe strawberries (chopped)

Ombre Rose Buttercream

4 tbsp non-dairy margarine (I used Vitalite)
1 tsp vanilla extract
1 tsp non-dairy milk
250g icing sugar
1/4 tsp pink gel food colouring
(I used Sugarflair — all vegan food colours)
or if you avoid artificial food colours, use blended sieved
strawberries for a more subtle colour.

Method

  1. Preheat the oven to 180C/ Gas Mark 4.
  2. To make the sponge cake, sift the flour and baking powder into a bowl and stir through the sugar. Pour in the soya milk, sunflower oil and vanilla extract and mix until just combined. Be careful not to over mix as this will affect the finished texture. Pour into greased 6 inch baking tins and bake in the oven for 22-24 minutes until lightly golden. Allow to cool fully before removing from the tins.
  3. For the strawberry balsamic jam, heat the jam, balsamic vinegar and chopped strawberries in a pan, bring to the boil over a medium heat, reduce the heat and allow to simmer for 15-20 minutes until slightly thickened. Set aside and allow to cool.
  4. To prepare the buttercream, mix the Vitalite, vanilla extract and soya milk in a bowl. Gradually add the icing sugar until a thick mixture is formed. Using a mixer, whisk the buttercream for 4-5 minutes until light and fluffy. Save the pink colouring for when you are about to decorate.

Decoration

  1. Smother one half of the sponge cake with the strawberry balsamic jam and place the other half of the sponge cake on top.
  2. Using a spatula, spread a thin layer of the buttercream all over the cake.
  3. Add a ‘closed star’ shape icing tip (I used Wilton 2D) to a piping bag
  4. Add a third of the buttercream to the bag.
  5. Practice the rose shape on a chopping board: starting in the middle make a tight swirl in a clockwise direction. Then make the swirl slightly larger and work outwards until you have the desired shape. Apply the same pressure on the piping bag to ensure perfect rose shapes.
  6. When you are confident, decorate the outer, upper layer of the cake with white roses. Return to the bowl of buttercream and add a drop of food colouring and stir to combine fully. Fill the piping bag with the light pink buttercream and repeat the roses on the upper inner layer and outer side of the cake. Return to the buttercream and add another drop of pink colouring to darken the colour, fill the piping bag and repeat the roses in the centre of the upper cake and lower outer side of the cake.