I used a vanilla cake recipe that I created that is adjusted to the altitude, its still a work in progress, but pretty happy with the results. The buttercream recipe is the one I used to make Liam's Chocolate Cupcakes, its my go to buttercream.We had a blast seeing all of our friends and celebrating with them. Liam and I don't have any family in Colorado, so we are always invited by our friends to celebrate the holidays with them; they are our Colorado family. Its always a great time!
makes 24 cupcakes or 1-3 layer 9 inch cake
Preheat oven to 350º and grease and flour 3-9 inch cake pans
2 3/4 Cups Cake Flour
2 teaspoons Baking Powder
1 1/2 teaspoons salt
2 Sticks Unsalted Butter, softened
2 Cups Sugar
4 Eggs, room temperature
1 Cup Milk
1 teaspoon Vanilla
Sift all dry ingredients and set aside.
Cream butter and sugar in mixer fitted with the paddle attachment, until smooth and creamy. Remember to scrape down bowl and paddle.
Add eggs one at a time, scraping bowl and paddle half way through.
Once its all incorporated add flour and milk in 3 additions, starting and ending with dry.
Hand mix after last amount of dry is in, being careful not to over mix.
Pour into prepared pans and bake for 8-10 minutes, rotating half way through.
*Ombre instructions below...
For Ombre divide batter into 3 bowls. I used a red gel food coloring. I left the first cake white, second with 1 drop, and the third with 3 drops. Same amounts were used for the buttercream as well.
I neglected to take pictures of the frosting process, but its fairly easy. Starting at the top with the lightest color and working your way down to the darkest color. Pipe it all on and smooth it out using an offset spatula. It was really fun making this cake and I look forward to making many more! Has Ombre made an appearance in your life?