Purple Ombre Cake

Need a gluten free dessert? Purple Ombre Cake could be a spectacular recipe to try. For $1.56 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 554 calories, 2g of protein, and 34g of fat. This recipe serves 16. This recipe from Beantown Baker requires heavy whipping cream, cupcakes, white chocolate, and food coloring. This recipe is liked by 21161 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 10%, this dish is not so super. If you like this recipe, you might also like recipes such as Purple Ombre Layer Cake, Purple Ombre Layer Cake, and Purple Ombre Tiered Layer Cake.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

For the Cake LayersI recommend making the cake twice instead of doubling the recipe. While you're measuring out the ingredients for the cake, just measure out enough for the second batch at the same time so it's easier the second time around.The first time through, leave one layer white. Add a few drops food coloring to the second layer prior to baking (I used 5 drops in my lightest layer).When making the third and fourth layers, add a bit more food coloring to each layer such that you'll have gradually darker layers (I used 9 and 18 drops for my darker layers).Allow all layers to cool completely.For the Passion Fruit CurdIn a saucepan, whisk the sugar and cornstarch.Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes.Remove from the heat; whisk in the butter, 1 tablespoon at a time, until incorporated.Scrape the filling into a glass bowl, press a sheet of plastic wrap on the surface and refrigerate until chilled, about 2 hours.For the FrostingPut the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.Measure the whipping cream into a cup, and stir in the vanilla extract.With the mixer running on low speed, gradually pour the cream mixture the bowl.Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.To Assemble the CakeOnce all of the cake layers have cooled, level each of the layers except the white layer.Place a small amount of frosting on a cake board to stabilize the cake. Center the darkest layer on the cake board. Pipe a small ring around the edge of the cake layer. This will ensure the filling doesn't spill out between the layers.Spoon a heaping 1/3 cup filling into center of cake and spread to the edges.Stack the next lighter cake on top and continue the process until all layers are stacked and the white layer is on top.Frost the cake with a crumb coat and chill in the fridge for at least an hour.To Decorate the CakePlace ~3/4 cup of frosting into two separate bowls (you'll have three bowls of frosting at this point, two with 3/4 cup, and one with the rest, which will be more than 3/4 cup).The bowl with the most frosting will be your lightest color. Add food coloring to that bowl first until the desired color is reached. Color the other two bowls of frosting such that you have three shades of frosting.Alternatively, leave all of the frosting one color.Place the cake on a rotating cake stand. Starting at the bottom, pipe a row of roses along the cake using the darkest frosting color. You're going to pipe three rows of roses, so make sure they cover about 1/3 the height of the cake.Continue with a second row of roses in the next lighter shade of frosting. Place the roses directly above the bottom layer.Finish with one last row of roses in the lightest color. Next, decorate the top of the cake by piping a rose in the center of the top of the cake. Work your way around from there piping three circles of roses on the top of the cake.If there are any large spaces between roses, you can pipe small stars into them to fill the space.

 

Step by step:

1. For the Cake LayersI recommend making the cake twice instead of doubling the recipe. While you're measuring out the ingredients for the cake, just measure out enough for the second batch at the same time so it's easier the second time around.The first time through, leave one layer white.

2. Add a few drops food coloring to the second layer prior to baking (I used 5 drops in my lightest layer).When making the third and fourth layers, add a bit more food coloring to each layer such that you'll have gradually darker layers (I used 9 and 18 drops for my darker layers).Allow all layers to cool completely.For the Passion Fruit Curd

3. In a saucepan, whisk the sugar and cornstarch.

4. Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes.

5. Remove from the heat; whisk in the butter, 1 tablespoon at a time, until incorporated.Scrape the filling into a glass bowl, press a sheet of plastic wrap on the surface and refrigerate until chilled, about 2 hours.For the Frosting

6. Put the chopped white chocolate into a small bowl.

7. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.Measure the whipping cream into a cup, and stir in the vanilla extract.With the mixer running on low speed, gradually pour the cream mixture the bowl.Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.To Assemble the Cake

8. Once all of the cake layers have cooled, level each of the layers except the white layer.

9. Place a small amount of frosting on a cake board to stabilize the cake. Center the darkest layer on the cake board. Pipe a small ring around the edge of the cake layer. This will ensure the filling doesn't spill out between the layers.Spoon a heaping 1/3 cup filling into center of cake and spread to the edges.Stack the next lighter cake on top and continue the process until all layers are stacked and the white layer is on top.Frost the cake with a crumb coat and chill in the fridge for at least an hour.To Decorate the Cake

10. Place ~3/4 cup of frosting into two separate bowls (you'll have three bowls of frosting at this point, two with 3/4 cup, and one with the rest, which will be more than 3/4 cup).The bowl with the most frosting will be your lightest color.

11. Add food coloring to that bowl first until the desired color is reached. Color the other two bowls of frosting such that you have three shades of frosting.Alternatively, leave all of the frosting one color.

12. Place the cake on a rotating cake stand. Starting at the bottom, pipe a row of roses along the cake using the darkest frosting color. You're going to pipe three rows of roses, so make sure they cover about 1/3 the height of the cake.Continue with a second row of roses in the next lighter shade of frosting.

13. Place the roses directly above the bottom layer.Finish with one last row of roses in the lightest color. Next, decorate the top of the cake by piping a rose in the center of the top of the cake. Work your way around from there piping three circles of roses on the top of the cake.If there are any large spaces between roses, you can pipe small stars into them to fill the space.

Nutrition Information:

covered percent of daily need