Purple Sweetness!

Purple Ombre Taro Cake

12019144_10156117450745241_945194080_o

I love the colour purple and I love dessert. The combination of the both together in my opinion is the perfect creation! Not only is this cake pleasing to the eyes, but its also super delicious!! Taro has a light flavour but if used properly it really can be a great addition to most desserts.

Hope you guys are ready! Make sure you enjoy and have fun in the process! Trust me its going to be delicious!!

Taro Cake Ingredient:

  • 4 1/2 cups all purpose flour
  • 
4 teaspoons baking powder
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 4 cups water
  • 4 cups sugar
  • 12 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • 2 tablespoon vanilla extract
  • 2 vanilla bean, scraped
  • 4 large eggs
  • 1 1/2 cup sweet taro paste

Taro Buttercream Frosting Ingredient:

  • 2 cup (4 sticks) unsalted butter, room temperature
  • 6 cups powdered sugar
  • 2 tablespoon vanilla extract
  • 6 tablespoons milk
  • 1 cup taro jam

Vanilla Buttercream (Crumb coat & Icing) Ingredient:

  • 2 cup (4 sticks) unsalted butter, room temperature
  • 6 cups powdered sugar
  • 2 tablespoon vanilla extract
  • 6 tablespoons milk
  • Purple food colouring
  • Silver sugar balls

Directions:

Preheat oven to 350°F. Butter three 8 inch, three 4 inch round cake pans. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add in wet ingredients and stir until completely smooth.

Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans – then time to frost!

Taro Buttercream:

Using a mixer cream butter until it is light and fluffy. Add powdered sugar 1 cup at a time, mixing thoroughly after each addition.

Increase speed to medium and add vanilla extract. Add in the taro jam. Add 2 tablespoons of milk and beat for 3 minutes. If your frosting is too thick, add remaining 1 tablespoon of milk.

Vanilla Buttercream:

Using a mixer cream butter until it is light and fluffy. Add powdered sugar 1 cup at a time, mixing thoroughly after each addition.

Increase speed to medium and add vanilla extract. Add 2 tablespoons of milk and beat for 3 minutes. If your frosting is too thick, add remaining 1 tablespoon of milk.

You will be using the vanilla buttercream as the crumb coat and then icing for the cake.

Depending on how you want to make the purple icing gradient, divide the buttercream into separate bowls and create your very own purple!

To assemble:

Assemble the 3 layers of the 8-inch with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop the cake into the freezer to harden the crumb coat for about 10 minutes.

While waiting for it to cool, do the same for the 3 layers of the 4-inch cakes.

Once both crumb coats have harden. Carefully place the 3 layers of the 4 inch cake on the 8 inch cake!

Now is the fun part!!

Once you have decided which colours of purple you want and how many different levels. Its time to start icing!! We did the rosette icing, it’s the easiest for beginners! And just stick in a silver sugar ball from where you started your rosette to give more life to the cake!

Step back and look at your beautiful creation!!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s