Month of May for us in Kuwait means exam time and you know what exam can do to parents, right? Super duper stress time and normally my BP will shoot up sky high hehehe. My eldest is taking the Cambridge International AS Level exam this year and to tell you the truth, before I came to Kuwait, I have never heard of such an exam… A level tu tahu lah since I took one long time ago. AS Level (Advance Subsidiary Level) is actually the first half of an A Level qualification. After completing the AS Level, you can proceed to take the second part of A Level which sometimes being called A2. I didn’t know that you have an option of doing your A Level in 2 parts… should I knew them when I was studying back then, I sure opt for this splitting exam option…as if it will change anything hehehe. Anyway, the normal option for the A Level is a 2 year course, where the exam will take place at the end of second year.
Okay… back to the normal story…RECIPES! This Ombre cake yang tak berapa cantik ni was baked for Jessy’s birthday last April huhuhu… dah soo terlambat but never mind, better late than never. I’m so glad that she loved it. The Ombre cake idea was taken from Rahelblog and I bet if you look at her cake, you too would want to bake the cake. As for the cake recipe, I used the rainbow cake from Matha Stewart. For this cake, I used Swiss Buttercream Frosting…Happy Baking guys!
- Vegetable shortening
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 1/3 cups sugar
- 5 large egg whites, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups milk, room temperature
- Red, orange, yellow, green, blue, and purple gel food coloring
- Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
- In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
- Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
- Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.