Today I am making Cupcake Jemma’s Mini Ombré Cakes. But of course, gluten, lactose and yeast free. I thought that these looked stunning and I just had to give them a go. Plus, I made them in blue which is my favourite colour of all time. Don’t forget to check out my and Cupcake Jemma’s videos below!
Let’s a go!
For The Cakes:
40ml Milk (I used lactofree milk)
1 tsp Vanilla Extract
Food Colouring (I used blue, but that is completely optional)
250g Butter, soft (I used lactofree butter)
250g Caster Sugar
4 Medium Sized Eggs
250g Gluten Free Self Raising Flour
For The Buttercream Icing:
75g Butter, soft (I used lactofree butter)
170g Icing Sugar, sifted
1/4 tsp Vanilla Extract
Milk (optional and I used lactofree milk)
Seven or Six Inch Round Cake Tins x 4
Small Sized Bowls x 4
Large Mixing Bowls x 3
Wooden Spoon/Electric Hand Whisk
Palette Knife (I found an off-set on to be better then a flat one)
Large Piping Bag
Bread Knife/Serrated Knife
Round Cookie Cutter (2 3/4 inches or 7cm)
First measure out all your ingredients and pre heat your oven to 180°C/160°C Fan/Gas mark 4. Also, grease and line your cake tins. For this you will be needing your cake tins, baking paper, pencil, scissors and spray oil. Measure your baking paper against your cake tins, draw round the bottom of your tins and cut out the baking paper. Using your spray oil, spray the tins, placing your baking paper on top (the oil will keep the baking paper in place) and then I like to spray the top of the baking paper as well so that it your baking comes off easier. Once this is done, set this off to the side until you are ready to bake.
Grab your four small bowls, your milk, vanilla extract and blue food colouring.
Mix together your milk and your vanilla extract.
Then spread your milk and vanilla mixture evenly between your four bowls (about two teaspoons in each bowl).
Grab your blue food colouring and add as much as you want, into three of your bowls. Leave one of your bowls as it is, the second add some blue food colouring, add that much and a little bit more to your third bowl, then repeat again adding even more food colouring to your last bowl.
Mix each of these together with your teaspoon. Wiping with some tissue between each session of mixing.
Once this is done, grab your large mixing bowl, wooden spoon/electric hand whisk, spatula and all of your cake ingredients.
Place your butter and sugar into your bowl and beat together until REALLY pale and fluffy (this should take about five minutes).
Add your eggs, one at a time, cracking them into a bowl first (as this makes it easier to add them, plus this protects you from accidentally adding shells) and mix together until well combined in between each egg. You want your mixture to be really light, silky and whipped.
Once this is all done grab you sieve.
Sieve all of your flour into your large mixing bowl and fold in really slowly. I did this by taking my spatula to the far side of the mixing bowl dragging it under the main mixture and trying to bring the spatula over the main mixture and then I turned the mixing bowl a quarter clockwise.
Once this is done, use your spatula to scrape down all of the sides of your bowl, just to make sure everything is fully folded together.
Next, grab your scales and your second large mixing bowl.
Place your second large mixing bowl on to your scales and add your mixture so that we can work out how to evenly separate this mixture.
Once you know the amount of your mixture, divide that by four and grab your four bowls.
Using your scales again, place your first milky bowl on to your scales and set that to zero. Now add a quarter of your cake mixture.
Repeat this with the rest of your bowls until your mixture is evenly distributed between them.
Using a spatula and, starting with your lightest coloured bowl, start gently folding your milk through your mixture until fully combined. Wiping with a tissue in between each cake batter so as to keep the colours separate.
Grab your prepared cake tins and your palette knife.
Place your mixtures into your cake tins, and make them as flat as possible with your palette knife. Wiping with a tissue in between each cake batter.
Now, place into your preheated oven and bake for twenty to twenty-five minutes.
You can check if your cakes are cooked by inserting a teaspoon handle/cake tester/skewer and see if it comes out clean. Your cake is cooked when there is no liquid attached to your teaspoon handle/cake tester/skewer.
Once the cakes have finished baking, place them onto your cooling rack, still in their tins, until you have finished making your buttercream.
For The Buttercream Icing:
Grab your third large mixing bowl, wooden spoon/electric hand whisk, spatula and all of your buttercream ingredients.
Place your butter into your mixing bowl and beat until it is pale.
Place half of your sifted icing sugar into your mixing bowl and beat together until well combined.
Once the first half is finished, repeat this with the second half of your icing sugar.
Once fully combined, add the vanilla extract.
Note: You can add some milk to your buttercream if you think that is a bit stiff. If you do do this, add in one teaspoon at a time until it is only slightly runnier. I added far to much and it made the buttercream sooo runny that it couldn’t hold the cake layers and it just disintegrated.
Mix together until well combined.
Grab your large piping bag, scissors, tall glass and elastic band and nozzle if using one.
If you are using a nozzle, place it into your piping bag and snip of the end to make it fit securely.
Grab the glass and, placing the piping bag inside, wrap the edges around the top of the glass, using an elastic band to secure the piping bag in place.
Put the mixture into the piping bag, remove the elastic bag and secure the top of the piping bag with the elastic band.
Place off to the side until we are ready to pipe.
Now take your cakes out of their tins, placing them back onto your cooling rack to cool completely.
Finishing your cakes:
Grab some baking paper, place some onto your work surface and place your cakes on to the baking paper.
Grab your bread knife and trim off the tops of our cakes to get rid of that nasty brown colour which we do not want! Cutting them as level as you can.
Next grab your cookie cutter.
Cut out as many as you can out of your cakes and place off to the side.
Using the same method as the tops of your cakes, trim the bottom of your cake slices.
If you still have brown stuff still on the tops of your cakes, remove them as well.
Grab your buttercream icing and a plate.
Placing the darkest gradient colour onto your plate first, ice the top of the cake. How you ice your cakes is up to you, but I personally did mine in spirals working from the inside out. Cupcake Jemma did her decoration by putting blobs all around the edge and then filling in the centre, however it is totally up to you, so do it your way!
Add your next layer of cake, pressing down slightly between each one and repeat the icing all the way to the top of your cake.
Once you reach the top, you can leave it alone, or put icing on as well.
Serve and enjoy!
I hope you love this recipe as much as I do! Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, and the hashtag: #bakingwithvickiie so you can show me your lovely creations! Please share this post with your friends and family if you think that they will enjoy it! Also, be sure to see my shop, link here, or below where you can get most if not all you need to make these!
Remember be brave, be happy, be kind, be you!
See you next time…
Cupcake Jemma’s Video: