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Pink velvet watercolour cake recipe
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Prep Time:
240 minutes
Cook Time:
80 minutes
Total Time:
320 minutes
Create a stunning ombre watercolour cake with pink velvet layers, luscious buttercream, and vibrant floral embellishments. Your guests will be amazed!
Ingredients:
  • 675g (4 1/2 cups) Biscuit, Pastry & Cake Plain Flour
  • 3.75 gm bicarbonate of soda
  • 180g butter, at room temperature, chopped
  • 645g (3 cups) caster sugar
  • 375ml (1 1/2 cups) vegetable oil
  • 6 eggs, at room temperature, separated
  • 26.10 gm vanilla extract
  • 1 1/2 tsp white vinegar
  • 2 tsp rose pink liquid food colouring
  • 375ml (1 1/2 cups) buttermilk, at room temperature
  • 250g pkt cream cheese, at room temperature
  • 1 quantity Swiss meringue buttercream
  • Queen Hot Pink Food Colour Gel, to tint
  • 50g dark chocolate melts
  • 25ml thickened cream
  • Fresh flowers, wired, taped, to decorate
Instructions:
  • Preheat your oven to 180C (or 160C for fan forced). Line the base and sides of three 15cm round cake pans with baking paper. In a bowl, sift the flour and bicarbonate of soda.
  • In a stand mixer with the paddle attachment, beat the butter and sugar for 2 minutes until well combined. Add the oil and beat until smooth. Mix in half of the egg yolks until just combined, then repeat with the remaining yolks. Stir in the vanilla and vinegar until well mixed, followed by the rose pink food coloring. Gradually add the flour mixture and buttermilk, alternating between the two, and mix until just combined.
  • Whip egg whites with electric beaters or a stand mixer until soft peaks form. Gently fold the fluffy egg whites into the cake mixture using a large metal spoon until just combined. Distribute the batter evenly among the prepared pans and smooth the top.
  • Bake the cake for 1 hour and 15 minutes or until a skewer inserted into the center comes out clean. Let it cool in the pans for 10 minutes, then remove the cakes while warm. Keep the base paper intact, and wrap each cake in plastic to retain moisture. Chill the wrapped cakes in the fridge overnight.
  • Trim and level the tops of each cake using a serrated bread knife. Then, cut each cake in half horizontally to create 6 even layers.
  • In a bowl, use electric beaters to cream smooth cream cheese until creamy. Add 1 ⁄2 cup buttercream and beat until thoroughly combined. Mix in another 1 cup buttercream until well combined. Set aside.
  • Transfer the rest of the buttercream to a bowl, then gently mix in a touch of hot pink food coloring gel for a delicate pale pink hue. Fill a large piping bag with the tinted buttercream and snip a 1cm-wide opening at the end.
  • Pipe a luxurious tablespoon of pink buttercream onto the center of a cake board. Gently place a cake layer, cut-side up, on top of the buttercream and press down delicately to secure it in place. Spread half a cup of the decadent cream cheese mixture over the top of the cake layer, ensuring it's fully covered. Continue layering cakes and cream cheese mixture, culminating in placing the final cake layer cut-side down.
  • Place the cake board onto a cake turntable for a more even finish. Spread a layer of pink buttercream on top of the cake, ensuring it's level. Pipe a ring of pink buttercream around the bottom of the cake and continue piping rings up the side. Smooth the buttercream with a cake scraper to create a neat finish. Use an offset palette knife to scrape off excess buttercream into a bowl. Repeat until smooth. Neaten the top edge of the cake by pushing buttercream towards the center. Chill the cake in the fridge for 1 hour until firm.
  • For a stunning watercolor effect, mix extra hot pink food color gel into the extra buttercream. With a palette knife, gently spread the pink buttercream up the sides of the chilled cake, using lighter pressure towards the center. Blend smoothly with a cake scraper. Repeat 1-2 times until you achieve the desired look. Chill the cake in the fridge for 2 hours until very cold.
  • Combine the chocolate melts and cream in a small microwave-safe bowl. Microwave for 20 seconds on High, then stir until smooth. If needed, microwave for an additional 10 seconds, stirring afterward. Repeat until the mixture is smooth. Take the cake out of the fridge (ensure it's cold to set the chocolate drip). Drizzle the chocolate mixture gently over the top edge of the cake using a teaspoon or a disposable piping bag with a 5mm-wide opening for precision. Chill in the fridge for 1 hour until the chocolate sets completely. Finish by decorating with flowers.

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