Mini Ombre Cake


Recipe:

For the sponge

250g unsalted butter, soft

250g caster sugar

4 large eggs

250g self raising flour

40ml whole milk

1 tsp vanilla

Food colour paste

*Divide the sponge dough into 4 big bowls: -

Bowl 1 - 0 drip

Bowl 2 - 1 drip of blue colour paste

Bowl 3 - 3 drips of blue colour paste

Bowl 4 - 4 drips of blue colour paste

Pour into 4 baking pans and send for baking.

For the buttercream

200g unsalted butter

450g icing sugar

3 tbsp milk

1 tsp vanilla

The baker of Rainbow Star is Cheryl Low and she is just 10 years old. She has the passion in baking and very much inspired by a British blogger name, Cupcake Jemma. She loves rainbow colours and she loves to bake rainbow cookies, cakes and etc and anything in rainbow colours. Bringing along your children to tag along her baking video session can be something fun.

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