Ombre Violet Cake with Wild Blueberry Buttercream for Mothers Day

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Violet or purple? Purple or violet???  I had to look up to see the difference in definition, but couldn’t say that I know better. I think the colour of my cake is violet though, as seems that purple is more red-ish, so I go for violet, but correct me if I’m wrong.

 

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I made this tiny cake using violet food colour. I baked the three layers separately, and tinted the batter in different proportions to get the ombre effect. First, I thought that the darker shade would be too dark, it looked more black at some point, and only when I cut into it I started to relax seeing the nice, deep violet colour, and it was not black.

 

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The cake is not a sponge cake, is my yummy vanilla cake recipe with French butter and vanilla extract, only this time I used white sugar instead of brown, because I wanted to have a light coloured batter which can be tinted to the desired colour.

 

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I made buttercream this time, which is also not my usual cake filling, but I wanted different. I mixed Wild Blueberry jam in my buttercream to add flavour, but I applied a layer of jam on top of each cake layer, too -which, Hello! -it really isn’t my style of making cake, but as I said, I wanted different 🙂

 

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Small Caramel Chocolate Cake

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Made this small, 5″ cake for my birthday, just enough for my family to make it vanish instantly after Sunday lunch.

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Chocolate and cream is my ideal cake filling, light and creamy, and can be so versatile if used different chocolates each time. This time I bought Lindor caramel chocolates from Lindt. Very subtle and silky, whipped in double cream and filled in a light vanilla sponge cake. Just perfect, and I got my husband’s absolute approval, too.

 

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