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Pink Ombre Rhubarb Mini Cakes Recipe

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Delight in these charming Pink Ombre Rhubarb Mini Cakes, featuring three layers of softly colored pink sponge cakes filled with a tangy rhubarb compote and smooth buttercream. This recipe combines delicate pastel hues with the natural acidity of rhubarb for a beautifully balanced dessert perfect for special occasions or an elegant teatime treat.

Ingredients

Cake Batter

  • 80 g Unsalted Butter
  • 280 g Caster Sugar
  • 240 g All Purpose Flour
  • 1 tbsp Baking Powder
  • 2 Large Eggs
  • 1 tsp Salt
  • 1 tsp Vanilla Extract
  • 240 ml Whole Milk
  • Pink Food Colouring (gel)

Rhubarb Filling

  • 140 g Rhubarb, trimmed and cut into chunks
  • 60 g Caster Sugar
  • 1 tbsp Water

Buttercream

  • 150 g Icing Sugar
  • 75 g Butter
  • 1–2 tsp Whole Milk (add gradually)

Rhubarb Icing

  • 150 g Icing Sugar
  • 1–2 tsp Rhubarb cooking liquid (reserved from rhubarb cooking)

Instructions

  1. Preheat the oven: Set your oven to 170 degrees Celsius (338°F) to prepare for baking the cakes evenly.
  2. Cream butter and sugar: Using a freestanding mixer, cream together the unsalted butter and caster sugar until fully combined and fluffy to create a light cake base.
  3. Add eggs: Incorporate the two large eggs one at a time, scraping down the bowl sides between additions, and beat for 1-2 minutes until smooth and well combined.
  4. Combine dry ingredients: In a separate bowl, mix all-purpose flour, salt, and baking powder until evenly distributed to ensure consistent rising and texture.
  5. Incorporate flour and milk mixture: Add the flour mixture to the egg mixture in three parts, alternating with the milk and vanilla extract mixture, beating on low speed to combine smoothly without overmixing.
  6. Color and divide batter: Divide the batter evenly into three portions and tint each with a different shade of pink using gel food colouring for the ombre effect.
  7. Prepare tins and bake: Line three 10cm round baking tins and pour each colored batter into separate tins. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted comes out clean.
  8. Cool cakes: Remove cakes from tins and allow them to cool completely on a wire rack before assembling to ensure clean layering.
  9. Make buttercream: In the freestanding mixer, beat butter on high speed for 5 minutes until creamy. Gradually add icing sugar in three parts on slow speed. Then, add whole milk gradually and whisk on high speed for an additional 5 minutes until fluffy.
  10. Prepare rhubarb filling: Combine rhubarb, sugar, and water in a saucepan and heat on low until rhubarb breaks down into a compote-like texture. Strain through a sieve, reserving the liquid for icing, and set the compote aside to cool.
  11. Assemble cakes: Once cooled, slice each cake horizontally into three equal layers, yielding nine discs. Starting with the darkest pink layer, pipe a ring of buttercream leaving the center hollow. Spoon a teaspoon of rhubarb compote into the center, then top with the medium pink layer and repeat the process with buttercream and filling, finishing with the lightest layer.
  12. Prepare rhubarb icing: Mix icing sugar with 1-2 teaspoons of reserved rhubarb cooking liquid until a thick but pourable consistency is achieved for drizzling.
  13. Finish and set: Drizzle the rhubarb icing over each assembled mini cake and allow it to set slightly before serving.

Notes

  • The cakes are best enjoyed on the day they are made to enjoy optimal freshness and texture.
  • Ensure batter is evenly divided for consistent layer thickness and a striking ombre effect.
  • Use gel food coloring to avoid altering the batter consistency with liquid food dyes.
  • When slicing the cakes into layers, use a serrated knife for clean cuts.
  • Reserve the rhubarb cooking liquid as it adds subtle flavor and color to the icing.

Find it online: https://bitezly.com/pink-ombre-rhubarb-mini-cakes-recipe/