Day 172: Ube Ombre Cake
Let me just tell you one thing - this cake is a winner.
You might be wondering, "What is ube?". Ube is a purple yam from the Philippines. You can find it in most Asian grocery stores. It's sweet and very similar to taro. And yes, it's naturally purple.
The first time I heard about ube, I didn't believe that the gorgeous purple was naturally colored. The thing is, is that I don't like artificial flavorings. They can be really gross at times, so this cake is perfect for me. And it's not like it tastes gross, it tastes amazing. Really, really amazing!
I know this cake looks intimidating (I promise it's a lot easier than it looks), so I'll break it down for you:
Number 1: Make the cake, it should look a royal purple.
Number 2: Bake and cool the cakes.
Number 3: Make the whipped cream. Divide the frosting into three bowls and dye with different amounts of ube extract.
Number 4 (not shown): Assemble
For this cake the frosting is ube whipped cream. I know whipped cream is not as stable as buttercream but it actually makes the cake a lot lighter. The cake itself is dense and moist but it's really good with a fluffy whipped cream.
You can choose to make the ombre or not. I like it, because it really makes this cake a showstopper, but it's fine if you don't do it. Basically there are three layers of this cake, and you have three frostings. So for every layer use a row of different frostings. I used my darkest first. Then with a offset spatula, smooth the rows, and you'll get an ombre!
You'll definitely love this cake! Even though it takes some time to make, it's totally worth it - I mean it. The taste of ube is so lovely, and the cake is so unique and special!
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour, 30 minutes|Serves: 6-8|
RECIPE:
INGREDIENTS:
Ube Cake: