Name: Bouquet of Roses Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 cups all-purpose flour, plus extra for the pans; 16 tablespoons (2 sticks) unsalted butter, softened; 1/2 cup vegetable shortening; 3 cups sugar; 5 large eggs; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup milk, room temperature; 1/2 cup buttermilk, room temperature; 2 teaspoons vanilla bean paste or vanilla extract; Red liquid food coloring; 2 (16-ounce) containers vanilla frosting

Bouquet of Roses Cake

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Ombré cakes, cakes that show a gradient of a single color, are an elegant way to show off your trendy skills in the kitchen. This version incorporates my favorite shades of pink, like a huge bouquet of roses, giving the cake a sweet yet classy look.

Author: Addie Gundry
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 10 - 12 1x
Category: Bakery

Ingredients

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3 cups all-purpose flour, plus extra for the pans
16 tablespoons (2 sticks) unsalted butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 large eggs
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk, room temperature
1/2 cup buttermilk, room temperature
2 teaspoons vanilla bean paste or vanilla extract
Red liquid food coloring
2 (16-ounce) containers vanilla frosting

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Instructions

Preheat the oven to 350 degrees F. Grease and flour four 9-inch round cake pans. Line the pans with parchment paper.
Using a hand mixer or a stand mixer fitted with the paddle attachment beat the butter and shortening on medium speed until light and fluffy. Slowly add the sugar 1 cup at a time, making sure to fully incorporate each cup before adding another. Beat in the eggs one at a time, incorporating fully.
In a separate bowl, sift together the flour, baking powder, and salt. Pour the milk, buttermilk, and vanilla into a measuring cup and whisk together with a fork. On low speed, add the flour mixture to the butter mixture in 3 batches, alternating with the milk mixture in 2 batches, beating until combined. Scrape down the sides and bottom of the bowl as necessary.
Divide the batter evenly into 4 Add 2 drops food coloring to one, 4 drops food coloring to the second, 6 drops to the third, and 8 drops to the fourth, or to your desired shades of pink, and stir until the coloring is incorporated. Pour each bowl of batter into a cake pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack and let cool completely.
Place the dark pink cake layer on a serving plate and spread a thin layer of frosting over it. Repeat with the remaining layers, getting lighter as you go, and spread the remaining frosting on the top and sides of the cake. Slice and serve.

Find it online: https://foodgardening.mequoda.com/recipe/bouquet-of-roses-cake/