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Ombre cake

  • 120
  • Serves 12
  • Medium



Today, the most beautiful project of mine, this baby, Foodiality, celebrates 1 year 😊

In this day, last year, I have decided to move forward with my dream: to build a community and to share simple and delicious recipes, to give further what I’ve learned in cook school and in my day to day life. I truly believe that life is more beautiful and peaceful when we share what we know.

I am more then happy to celebrate this day and I want to thank each and one of you who follows and believe in this project and its content. A big and sincere thank you goes from my heart to each of you!

For this special occasion I have prepared a cake who needs a little more time and love, but the result is super delicious 😊



360 g all purpose flour

360 g sugar

4 large eggs, room temperature

210 g butter, room temperature

3 teaspoons baking powder

1 teaspoon salt

270 g buttermilk

1 tsp vanilla

2 tbsp blueberries powder

200 g blueberries

Swiss meringue buttercream

150 g egg whites, room temperature

450 g butter, diced, room temperature

300 g sugar

½ tsp salt

1 tsp vanilla

2 tbsp blueberries powder


Preheat the oven to 180C and prepare with parchment paper three springform pans.

Sift together flour, baking powder and salt.

In a bowl, beat the butter and sugar until pale and fluffy, then add eggs one at a time. Continue with vanilla and blueberries powder.

Add flour and buttermilk, alternating between one another.

Divide the batter between pans and bake for 20-25 minutes or until skewer inserted in the middle comes out clean, then let them cool completely.

Swiss meringue buttercream

In the bowl, whisk together the sugar, egg whites and salt, then place it over a pan of simmering water;  whisk constantly for 3-4 minutes or until it’s not grainy between your fingers.

Pour this mixture in a bowl of the mixer and beat on high until glossy and stiff peaks.

Switch to the paddle attachment and, on low, add the butter, one dice at a time..

Once all the butter is incorporated, add the vanilla, beat it until fluffy, then divide the content in 3 equal parts.

One is your white frosting, so set aside.

The second – mix it with 1 tbsp of blueberries powder.

The third – mix it with 2 tbsp of blueberries powder.

Transfer them to piping bags.

Place one cake layer on plate and using the piping bag, spread white frosting over and drizzle some blueberries over the frosting. Top it with the next layer and repeat the process.

Place the final layer and do a thin crumb coat.

Starting with the darkest frosting, pipe the buttercream, then smooth with a scraper. Chill the cake for about 30 minutes.


For rice paper sails (décor) you will only need rice papers, water and blueberries powder – add the blueberries powder in water, then soak the rice papers in it, then mold them into different shapes and dry them over night.




Featured Image
Cupcakes with blueberries frosting
Stuffed baked potato
Featured Image
Cupcakes with blueberries frosting
Stuffed baked potato

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