Monday, September 3, 2012

Pink Lemonade Ombre Petal Cake

Pretty in pink: Pink Lemonade Ombre Petal Cake

What is “pink lemonade” anyway? The super-sweet, tart lemonade is a staple around our place in the summer! It quenches without being too sour. You can add things to it (soda, vodka, more vodka) to make it extra special. Try blending a couple of tablespoons of frozen pink lemonade concentrate with ice, Grand Marnier and vodka for a fancy pink frozen cocktail.

This cake uses a fun, easy petal frosting technique, in ombre, or graduated, colour pattern. Looks extra fancy — tastes extra delicious! Your friends and family will be impressed when you serve them this special cake.

Not a fan of pink? Use your favourite colour! The pink lemonade concentrate adds no colour to the mixture, so go nuts with your favourite colour combinations.


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons butter, softened
1 1/3 cups granulated sugar
1 tablespoon lemon zest
3 tablespoons thawed pink lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
1 1/4 cups buttermilk
Pink food colouring
Cooking spray
1/4 cup seedless raspberry jam

Cream Cheese Frosting
4 - 8oz. packages Cream Cheese
1 cup butter
4 cups icing sugar, sifted
1 teaspoon vanilla
Zest and juice from one lemon
Pink Food Colouring

Method: Cake
  1. Pre-heat oven to 350° F. Prepare two 9" cake pans with cooking spray and lightly dust with flour. Set aside. 
  2. Combine flour, baking powder, baking soda and salt in a mixing bowl. Set aside. 
  3. In the bowl of a stand mixer, cream butter until fluffy. Add sugar, lemon zest, pink lemonade concentrate and vanilla and mix until thoroughly combined. 
  4. Add eggs, one at a time, mixing well after each addition. Add egg whites one at a time, mixing well after each addition. 
  5. Add half the buttermilk, mixing well afterwards. Add half the flour, mixing well afterwards. Repeat, ending with the flour. Mix until just combined. Add food colouring, one drop at a time, mixing completely after each drop, until desired colour is achieved. 
  6. Divide batter equally between the two prepared cake pans. Bake for 18-20 minutes. Test with a toothpick inserted in the centre of the cake, until it comes out clean. 
  7. Cool cake completely before assembling
Method: Cream Cheese Frosting
  1. Cream butter and cream cheese together until fluffy. Add vanilla and icing sugar, and mix until smooth and totally combined. 
  2. Divide frosting equally among four small bowls. Leave one bowl uncoloured. Colour one bowl a very pale pink. Colour the 3rd bowl a darker pink, and the last bowl the darkest pink. Refrigerate frosting for about an hour. 

Method: Frosting the Cake
Use a large, round open tip; or cut a 1" diameter hole in the corner of a zip-lock bag.

  1. Put one layer of cake on a pretty plate. Spread 1/4 cup jam over the layer evenly, and cover with 2nd cake layer. 
  2. Frost entire cake with a thin layer of frosting. Refrigerate for 1/2 hour to firm. This is called a crumb coat, and will help the special technique we will be doing stick to the cake. 
  3. Start with the darkest colour, make a large round dot of icing. Right above that, pipe the next lightest colour and so on until you have white at the rim of the cake. Using an offset spatula or large spoon, spread dot to the right starting in the centre of the dot. {Insert Photo: Pink2.jpg} {Insert Photo: Pink3.jpg} 
  4. Repeat, starting next column of dots to the right of the first column of dots, spreading out with spatula. Repeat until you’ve gone around the entire cake. {Insert Photo: Pink4.jpg} {Insert Photo: Pink5.jpg} 
  5. Repeat on top of the cake.

1 comment:

Becs @ Lay the table said...

This is beautiful - thanks for the visual demo too :)