How to make an Ombre Ruffle Cake

Hi everyone

Hope you’re not too chocolate-d out from Easter :-) and that you had a lovely break.

I made this engagement cake for a friend of mine and wanted to share a tutorial on how I made it.

The top tier was a design that I saw on Bakerella which I thought was such a stunning idea.

The bottom tier is Ombre ruffles and the inside of the cake is also Ombre

For a blog tutorial on making an Ombre cake see here, and for one on making ruffles, click here.

Otherwise… here are the video tutorials :-) (and yes Mum… I know I wiped my nose again :-) Don’t worry – I’m on to it and will make sure it doesn’t happen next time!!!)

The top two tiers are dark chocolate mud cake, layered with an Italian Meringue buttercream which I mixed in some chocolate ganache.

The bottom tier is a lemon mud cake with Italian Meringue Buttercream mixed with half a batch of lemon curd. Deeeeelicious :-)

Chocolate Mud Cake Recipe (Source: unknown – sorry!!)

 
350g dark chocolate
225g butter
600ml water
3 eggs
400g castor sugar
400g self raising flour (if you don’t have this, you can use flour + baking powder)
 
Grease and line your baking tin and preheat oven to 160 degrees. This recipe probably makes a 9″ cake, but I use it for an 8″ and fill it close to the top of the tin as it doesn’t rise much.
 
In a saucepan on a low heat, melt the chocolate, butter and water. Leave to cool for about 15 minutes.
 
Mix in the lightly whisked eggs and then whisk in the sugar and flour.
 
Bake until a skewer inserted comes out clean. Because I like to bake my cakes at a lower temperature, I find it takes at least 2 hours to bake a mud cake (but then again – I don’t have the best oven!) It will be trial and error until you work out what suits your oven.
 
Leave to cool overnight in the cake tin and if you have a crust on top of the cake, brush some boiling water over the top and then cover in foil.
 

To make the lemon mud cake, replace the dark chocolate with white chocolate, and replace 200ml of the water with lemon juice and the zest of 3 lemons.

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42 Responses to How to make an Ombre Ruffle Cake

  1. Paula April 16, 2012 at 1:24 pm #

    Your cake is lovely, so very pretty! Great tutorials. Don’t you just love it when “Mom” watches your videos LOL :) Your little assistant is too cute.

  2. Shona April 17, 2012 at 11:31 pm #

    Beautiful! Talented as always Bronnie.

  3. Chris August 13, 2012 at 2:01 pm #

    Beautiful cake. What size cake pans did you use for this? 8/6/4?

    • BronnieBakes Admin August 13, 2012 at 7:31 pm #

      Good question Chris :-)

      … I’m trying to remember!!!! it is either 8,6,4 or 10, 8, 6 – but looking at the video again, I think you’re right and it is 8, 6 & 4!

      x

  4. Valdineide August 29, 2012 at 1:13 pm #

    Eu sou Val,
    moro no Brasil
    gostaria de agradeçer pelo video.

  5. Amanda November 16, 2012 at 6:59 am #

    When you layered the cake were they still frozen?

    • BronnieBakes Admin November 16, 2012 at 7:50 am #

      HI Amanda :-)

      No, they weren’t frozen as they’d been out of the freezer for a bit, but they weren’t completely at room temp. Still quite cold and maybe 1/3 frozen if that makes sense? Because they are such thin layers if you left it until they were room temp you could run the risk of them breaking.

      Hope that helps!
      Bronnie x

  6. Kate December 30, 2012 at 2:31 am #

    Thanks for the tutorial! What a beautiful cake–you’ve got wonderful talent!!

    • BronnieBakes Admin December 30, 2012 at 9:45 am #

      Thankyou Kate :-)

  7. Florelie June 25, 2013 at 5:49 pm #

    Hi! I am so encouraged and glad to have found your blog. Like you i have kids that loves to watch and bake with their mom. I am new at it but loves making cakes for the family and friends. I am attempting to make a designer cake bag for my sister and so grateful to have found your tutorial that uses lemon mud cake. Would really want to know if this recipe will fill enough a 13x9x2 inches cake pan as i am just making a small cake bag. And did you just folded inthe lemon curd with your pre made italian meringue buttercream to fill in between layers?
    Thanks heaps for your tutorials and help!

    • BronnieBakes Admin June 26, 2013 at 7:10 pm #

      Hi Florelie (gorgeous name!)

      Thankyou so much for your lovely message – I really appreciate it! Do you mean two pans that are 13 x 9 inches? or that your pan is 2 inches high? It will be fine for one that is 2 inches high but you will need more if it is two pans.

      I just add the lemon curd into my IMBC once it is whipped and I give it another whip until it is mixed through…it is SO delicious!

      All the best
      x

  8. Florelie June 27, 2013 at 8:48 am #

    Thank you! Mom & grandma named me after an italian song or something:)
    Just one 13×9 pan with 2″ ht.
    Im just trying a small handbag for now as i’ve only made doll cakes and round cakes in the past not so sure how successful i’ll be with a cake bag:)
    Thanks again so much!!! Cheers to many more beautiful creations Bronnie!

  9. Vish July 10, 2013 at 10:11 pm #

    Hi Bronnie! Would I need to double the chocolate mud cake recipe for a 2 layered cake? Or does it make a fairly high cake and you just tort it for 2 layers? What is the height of your cake pan?
    Thanks for sharing the recipe!

    • Vish July 10, 2013 at 10:36 pm #

      Oh and can you please also tell which chocolate do you use? Thanks :)

      • BronnieBakes Admin July 11, 2013 at 12:59 pm #

        Hi Vish :-)

        I just use standard cooking chocolate – the Aldi brand actually! My recipe makes a standard 8″ cake so it depends on how thick the layers are as to whether you would need more than one batch. You can always make two and use the leftover to make a smaller cake to keep in the freezer for emergencies :-)

        x

  10. Lily Pante August 9, 2013 at 11:10 pm #

    Hi,
    Loving this ombré theme at the moment & the frills are gorgeous. Once you’ve made the frills, how (what do you use) to stick them to the cake?
    Lil

    • BronnieBakes Admin August 11, 2013 at 11:09 am #

      Hi Lily

      I just attach my frills using some water :-)

      thanks
      Bronnie x

  11. Lyndall August 17, 2013 at 5:04 pm #

    Hi,
    Your cakes are amazing!!
    What is the recipe for your lemon mud cake please?
    x

    • Lyndall August 17, 2013 at 5:25 pm #

      Never mind. Found it.. Lol!

  12. Nikki December 28, 2013 at 3:18 am #

    Hi There Bronnie! Is your baking temp for the cake in F or C. I know you say you bake your cakes for a longer amount of time because of the low heat, but I wanted to make sure I have the correct one :-) Thank you!! I love your blog and am always checking in for some more inspiration and tips on the cakes I’ve been making. Thank you for always sharing!!

    • BronnieBakes Admin December 29, 2013 at 11:35 am #

      Hi Nikki :-)

      I bake in celsius :-) Thankyou so much for your lovely message – have a lovely new year

      xx

  13. lisa January 18, 2014 at 5:57 pm #

    hi just wanted to know how many layers did you use for the cakes ..? ty

    • BronnieBakes Admin January 19, 2014 at 9:37 am #

      Hi Lisa :-)

      Do you mean how many layers in the bottom ombre tier?? I have 6 layers in different shades in that tier and then I think the middle and top tier are either without any filling (so just the cake) or I may have split up the middle tier into two layers.

      Hope that helps!
      x

  14. Nada April 27, 2014 at 12:57 am #

    Good day
    Thanks for your great tutorials, can I use milk instead of water in chocolate mud cake

    • BronnieBakes Admin April 27, 2014 at 10:23 am #

      Hi Nada

      I actually have no idea! I have never tried it, but my caramel mud cake has milk so I think it would be fine. Let me know if you try it!!

      All the best

      x

  15. Linda May 5, 2014 at 4:30 pm #

    Hi,
    Thanks for such great video tutorials. I’m just wondering with the mud cake recipe, are you able to do this with milk chocolate instead of dark chocolate and same with the chocolate ganache? Can you just use milk chocolate instead of dark chocolate? Thanks very much.

    • BronnieBakes Admin May 5, 2014 at 8:23 pm #

      Hi Linda :-)

      Absolutely!!!! However – with the ganache I would change the ratio somewhat. With dark chocolate I use a ratio of 3:1 (choc:cream) and with white choc I use 2:1 (choc:cream) so I would probably use something in between!

      All the best!

      xxx

      • Linda May 5, 2014 at 10:00 pm #

        Great. Ill give it a go. Thanks very much :-)

  16. Fiona May 22, 2014 at 5:47 pm #

    Hi,
    I have just attempted this cake recipe to make 2 cakes (for boobs hehe) the chocolate was fine but my lemon one collapsed! Have you had this before? I bake gluten free, so I just change the flour without a problem. But I noticed the batter of the lemon was so much higher, like the raising agent in my flour reacted with that amount of lemon… I don’t know :( madly making a back up now with a plain white mud recipe.
    :)

    • BronnieBakes Admin May 22, 2014 at 6:53 pm #

      oh no!!!! I’m so sorry to hear that. I’ve actually never had that problem before with the lemon cake and I’ve made it a number of times. So maybe you’re right in that something in your gluten free flour reacted with the lemon. What a pain!!! The cake was definitely cooked the whole way through???

      • Fiona May 23, 2014 at 5:57 am #

        I think that was my problem :( my skewer came out clean but after I contacted you and cleaned up, I chopped up the old cake to freeze for something else and the centre was still a little gooy. Maybe because it’s a dome tin it threw everything off. Not to worry, I will try that recipe again one day. Thank you so much for Your site, I love your work :)

  17. Jan June 2, 2014 at 1:25 pm #

    Hi Bronnie,

    I just made the chocolate mud cake tonight, i used cake strip around the 8 inch pan… 1 1/2 hour later.. The top looks done but it was still liquid at the bottom. What do u think happened? Sorry… Im new to baking…

    Si i removed the cake strip and let it set 40 more minutes. When i get done i brushed it with boiling water covered with foil. Crossing my fingers.

    • BronnieBakes Admin June 2, 2014 at 2:45 pm #

      The cake is undercooked! I bake mine on 160c for around 3 hours so that it slowly cooks…rather than cooking quickly on top and then the inside being undercooked. Sorry for the bad news :-(

  18. Jan June 11, 2014 at 12:29 pm #

    I cooked it a lil bit longer. Removed the cake strip, put water and freeze. Guess what? Everybody loved it! My co workers are even asking for the recipe.:))))

    • BronnieBakes Admin June 11, 2014 at 12:46 pm #

      That’s great news Jan!! I’m so glad that everyone loved it :-)

  19. Sharni July 25, 2014 at 6:47 pm #

    Hi Bronnie, ombré cake looks awesome. If you were to use a rectangular cake tin 38Lx 25w x 7H cm. would you double the mixture?
    Thank you for the tutorials and recipes. So very helpful.
    Sharni

    • BronnieBakes Admin July 27, 2014 at 3:06 pm #

      Yes definitely!! all the best with it Sharni

      xx

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