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Mini Ombré Layer Cakes Rainbowed with Edible Flowers
Photos By Aimee Twigger
By Lauren Kathryn on Jun 16, 2016 at 3:00 am in Earthy/Organic, Colorful and Whimsical/Playful
Never underestimate the power of edible flowers to make any dish or pastry infinitely prettier. Simply dressed cakes—in this case, light layered sponges iced with vanilla-infused mascarpone frosting—spring to vibrant life through a colorful sprinkling of palatable petals, which impart a range of fragrant, fresh-from-the-garden flavors and add a whiff of whimsy. Aimee Twigger, the brilliant baker behind Twigg Studios, divulges the recipe for these delightful little efflorescent treats.
When decorating cakes, I love to use natural garnishes, especially edible flowers, which are so vibrant and cheerful. As cute as they are easy to make, these mini cakes offer a fun and playful take on traditional jocondes, decorative almond-flavored sponge cakes made in layers. The decadence of a mascarpone frosting is balanced by the lightness of the cake. I colored some of the batter to give these tasty pretties a trendy ombré effect.
Ingredients for Cakes (Makes 8)
♦ 1 1/3 cups of superfine sugar
♦ 8 eggs
♦ 2 1/2 cups of all-purpose flour
♦ 1 tablespoon of ground freeze-dried strawberries
♦ 1 teaspon of vanilla bean paste
♦ Pink food coloring
Directions for Cake
Preheat the oven to 340 degrees Fahrenheit and line two jelly-roll pans with baking paper. In a stand mixer with the whisk attachment, whip the eggs and sugar for about 5 minutes at high speed until thick and pale. Gently fold in the flour with a spatula, being careful not to knock out any air. Remove half of the mixture and gently fold in the ground freeze-dried strawberries and some pink food coloring. Add the vanilla to the other half of the mixture.
Spoon the pink mixture in a line down the middle of each tray, then fill in the gaps on either side with the plain batter, gently mixing where the two colors meet to create an ombré effect across the pan. Bake for about 15 minutes or until an inserted knife comes out clean.
Peel the cake away from the baking paper and, with a cookie cutter, cut out circles in each of the colors so you have plain layers, mixed layers, and pink layers. You should be able to cut out enough for 8 two-layered mini cakes with layers in contrasting colors or 4 to 5 three-layered mini cakes with ombré layers.
Ingredients for frosting
♦ 1 1/4 cups of heavy cream
♦ 1/2 cup of mascarpone
♦ 1 teasponn of vanilla bean paste
♦ 6 tablespoons of confectioners’ sugar
♦ Edible flowers (for garnishing)
Directions for Frosting
In a mixer, whip all of the ingredients together until thick. To assemble each cake, add some frosting onto one layer and sandwich another layer on top, repeating this process once more if you plan on making a cake with three layers. Once the layers are assembled, spread the frosting on top of the cake and smear around the sides with a spatula. Finish with edible flowers arranged to your fancy. I used a selection of edible flowers, including violas, forget-me-nots, and phlox from Maddocks Farm Organics. Some of my other favorite edible flowers include cornflowers, pansies, roses, and herb flowers, such as chive and rosemary blossoms. As long as the flowers are organically grown and have not been sprayed, they are suitable for use. Only use flowers that you can identify and that are known to be comestible.
Visit Aimee’s baking blog, Twigg Studios, to see more of her scrumptious sweets.
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Recipe and Food Styling > Aimee Twigger
Photography > Aimee Twigger
Concept > Swooned
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