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!

10953890_10152657468326149_212286222_n

10952231_10152657468496149_438022579_o

10947540_10152657468466149_2010973781_n

10952120_10152657526631149_874978936_o 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.

10950291_10152657468546149_524851001_o

10952060_10152657468451149_2020780533_o

 

6 Comments

  1. January 26, 2015 / 5:16 am

    What a beautiful cake! I love chocolate and I love lemon, sounds delish 😊

  2. January 27, 2015 / 1:33 am

    This is gorgeous! I am so envious of your skills! 🙂

    • January 27, 2015 / 2:35 am

      Wow that’s one of the kindest comments I’ve ever gotten! Thank you so much!

      • January 27, 2015 / 2:07 pm

        Aw, you’re welcome (it’s the truth though)! 🙂 Your baking skills are amazing. Also, the pictures are lovely as well. It’s sad when I see great products framed by poor photography(not yours of course)! Keep it up!

        • January 27, 2015 / 6:22 pm

          This is so lovely of you to say, thank you so much.

Leave a Reply