Pink Ombre Rhubarb Mini Cakes
Delightful mini cakes with layered pink hues and a tangy rhubarb filling, perfect for any occasion.
Ingredients
For the cake batter
- 80 g Unsalted Butter Make sure it's at room temperature
- 280 g Caster Sugar
- 240 g All Purpose Flour
- 1 tbsp Baking Powder
- 2 Large Eggs At room temperature
- 1 tsp Salt
- 1 tsp alcohol-free vanilla extract
- 240 ml Whole Milk Can be substituted with a dairy alternative
- Pink Food Colouring (gel) For tinting the batter
For the rhubarb compote
- 140 g Rhubarb Trimmed and cut into chunks
- 60 g Caster Sugar
- 1 tbsp Water
For the buttercream
- 75 g Butter At room temperature
- 150 g Icing Sugar For primary buttercream
- 1-2 tsp Whole Milk Add gradually for consistency
- 150 g Icing Sugar For icing on top
- 1-2 tsp Rhubarb cooking liquid Reserved from cooking the compote
Instructions
Preparation
- Preheat your oven to 170 degrees Celsius.
- In a freestanding mixer, combine 80 g unsalted butter and 280 g caster sugar until fluffy and fully combined.
- Incorporate the eggs one at a time, scraping down the bowl’s sides between additions. Beat for 1-2 minutes until smooth.
- In another bowl, combine 240 g all-purpose flour, 1 tsp salt, and 1 tbsp baking powder. Mix well.
- Alternately add the flour mixture and 240 ml mixed milk with 1 tsp alcohol-free vanilla extract to the egg mixture, starting and ending with the flour. Mix at a slow speed.
- Divide the batter into three bowls and tint each with varying shades of pink gel food coloring.
- Line three 10 cm round baking tins and pour the respected colored batters into each.
Baking
- Bake for 20-25 minutes, or until a skewer comes out clean. Allow the cakes to cool on a rack.
Making the Buttercream
- In the mixer, whip 75 g butter for 5 minutes, gradually adding 150 g icing sugar until fully incorporated. Mix in whole milk as needed for consistency.
Preparing the Rhubarb Compote
- Cook 140 g chopped rhubarb, 60 g sugar, and 1 tbsp water in a pan until soft. Strain and reserve the liquid.
Assembly
- Cut each cooled cake horizontally into three discs.
- Starting with the darkest layer, pipe buttercream around the edge, insert a teaspoon of rhubarb filling, and repeat with medium and light layers.
- Blend 150 g icing sugar with reserved rhubarb liquid into a thick drizzle. Pour over each assembled cake and let it set.
Notes
Store leftovers in an airtight container. They can be stored at room temperature for a couple of days or refrigerated to maintain moisture. Freeze the individual layers between parchment paper and place them in a sealed container—just defrost before serving.