Pink Ombre Macaron Cake

My family and I celebrated my mom and Uncle John’s birthday this weekend. They both share a  birthday in January, so we always combine the two and celebrate both at the same time!

John’s favourite cake is lemon, and my mom’s is chocolate so I combined those and made a 4 layer cake, both lemon and chocolate. John also loves raspberry, so I made a raspberry filling (recipe down below) and put that in-between the layers along with a layer of my buttercream.

To create the look of the cake, all I did was make a double batch of buttercream and divided it into 4 bowls. I put a small drop of Wilton’s Red Food Colouring into the first bowl, and increased my amount each time.

Then I piped with Wilton’s 126 piping tip, starting at the bottom of the cake with the darkest layer and worked my way up!

Hope you guys had a lovely weekend!

 Here’s what the inside looked like!!

RASPBERRY CAKE FILLING

Ingredients:

• 2 12 ounce packages of frozen raspberries (with no syrup)
• 1 1/3 cups water
• 1 1/2-2 cups granulated sugar (I used 1 1/2 and it was very sweet, so keep that in mind!)
• 2 tablespoons of lemon juice (optional)
• 5-6 tablespoons of cornstarch dissolved in 1/2 cup of water

Directions:

1. In a saucepan combine the raspberries, water, sugar, and lemon juice.
2. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down.
3. Remove the mixture from the heat and strain with a fine mesh sieve. Return the strained mixture to the heat.
4. Dissolve the cornstarch in 1/2 cup of water.
5. Whisk the mixture into the raspberry mixture.
6. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally.
7. Remove from heat and cool completely, stirring every once in a while (I transferred my sauce into another bowl and stuck it in the fridge to help speed the cooling process).
8. It will begin to thicken like a jelly, so make sure you keep an eye on it and stir it often for easier spread on the cake.