Champagne Ombre Cake & Soft Italian Meringue Buttercream – A deliciously delicate cake that has beautiful soft flavours and is perfect for valentines day or any birthday party.
I’ve been in such a cake mood lately (that’s a thing right?), I don’t know what it is but I have just been so inspired and itching to make cakes all day. It is rather strange. After making that delicious Gingerbread Cake with Sparkling Cranberries for Christmas it got me all excited again to bake cakes. Back in the day I used to always make these elaborately decorated cakes, that were covered in fondant and gum paste roses etc etc… And while those were beautiful and I will always continue to make them, I’ve been in a slightly more natural cake kind of mood. And I know this Champagne Ombre Cake & Soft Italian Meringue Buttercream doesn’t exactly count as natural, but trust me, from what I normally make, it’s a whole lot of natural.
Lets start by talking about the actual cake itself. Oh my goodness, this cake is so beautifully soft and gentle. The cake just melts in your mouth. It is absolute perfection and then it leaves this beautiful champagne after taste. I love the idea of champagne in the cake, but at the same time I really didn’t want it to overpower the cake, so I only added a little sweet champagne, and it worked so perfectly, because you could barely taste it, but it did leave a beautiful aftertaste in you mouth.
Moving on…to that beautiful Italian Meringue Buttercream. This is my absolute favourite type of icing. It is really easy to work with when you are decorating a cake, but most of all I love it for its texture. It is so incredibly beautiful and creamy and dreamy…aaah it is just the most amazing stuff. For this Champagne Ombre Cake & Soft Italian Meringue Buttercream I made it using a little champagne as well which just added a little oomph to it as well. This Italian Meringue Buttercream isn’t like a normal buttercream, it is a whole lot more smoother and creamier and somehow it just doesn’t taste as sweet which I love about it, it just adds a tiny bit of sweetness to the cake without making you feel as if you’re eating a ton of sugar.
Lastly, lets talk Ombre.. I know it has been a trend for quite some time now and I’m a little late to the party, but guys I was scared…very scared. I’ve never “ombred” before, so I was really afraid of messing up this delicious little cake. But if I may say so myself, it came out looking pretty darn pretty! And it wasn’t that difficult at all. It is literally just a matter of smearing on one colour on top of the other, in steps, then giving it a good smoothening and there you have it. So beautiful and easy! You can ombre with any colours you like. I love using gel food colouring because of the beautiful colours in produces. So just add a little food colouring of any colour that suits your theme and bam! You have a beautifully “ombred” cake.
Guess what? You can actually buy the same champagne that I used on amazon (JC le Roux)! WHAAAT? It’s a South African brand so I seriously didn’t think it was possible. At the risk of sounding like an alcoholic, I pretty much live on this stuff. So good.
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