CAKE FLAVOR: Vanilla Cake
FILLING(S): Cream Cheese Frosting and Salted Caramel
OUTER FROSTING: Italian Meringue Buttercream
DECOR: Italian Meringue Buttercream, White Chocolate Ganache, Sprinkles, and Edible Gold Leaf
SIZE: ​6"

I am trying very hard to create a cake for every Holiday so that it forces me to practice new techniques. Also, it tests my creativity. For this cake, I wanted to focus on two techniques; an ombre layered cake and a watercolor buttercream effect.

Making and designing this cake were pretty simple and it came out exactly as I imagined. Where I struggled was dying the cake layers. The batter was not turning the color I wanted, especially the darkest layer. I kept adding drops of color and mixing it in hoping after each drop it would be the color I wanted. I didn’t realize how much of an impact this struggle would have on the texture of this cake until it finished baking. Because I had to mix the batter so much, the texture became very dense. The taste was still there but I thought the texture was somewhat off-putting.
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