Pink Ombre Rhubarb Mini Cakes
Servings
3Cakes
Servings
3Cakes
Ingredients
Cake Batter
  • 80g Unsalted Butter
  • 280g Caster Sugar
  • 240g All Purpose Flour
  • 1tbsp Baking Powder
  • 2 Large Eggs
  • 1tsp Salt
  • 1tsp Vanilla Extract
  • 240ml Whole Milk
  • Pink Food Colouring (gel)
Rhubarb Filling
  • 140g RhubarbTrimmed and cut into chunks
  • 60g Caster Sugar
  • 1tbsp Water
Buttercream
  • 150g Icing Sugar
  • 75g Butter
  • 1-2tsp Whole Milkadd gradually
Rhubarb Icing
  • 150g Icing Sugar
  • 1-2tsp Rhubarb cooking liquidreserved from rhubarb cooking
Instructions
  1. Preheat the oven to 170 degrees Celsius. Cream together the butter and sugar in a freestanding mixture until fully combined and fluffy. Add the eggs one by one and scrape down the sides of the bowl between each addition. Beat for 1-2 minutes until the mixture is smooth. In another bowl combine the flour, salt and baking powder, and mix until evenly distributed. Add the flour to the egg mixture in 3 separate parts. In another jug mix together the milk and the vanilla extract, then add to the mixture, beating on a slow speed. Divide the batter into 3 equal quantities, and colour each batch a different shade of pink using the gel food colouring. Line 3, 10cm round baking tins and add each batter separately to the three tins. Bake for 20-25 minutes until a skewer inserted into the middle of the cake comes out clean, allow to cool fully on a cooling rack.
  2. While the cake is cooling, make the buttercream. In the freestanding mixer, mix the butter on a high speed for 5 minutes. Then add the icing sugar in 3 separate parts and mix on a slow speed until fully incorporated. Add the milk and beat again on a high speed for a further 5 minutes.
  3. Add the water, rhubarb and sugar to a large saucepan and heat on a low heat until the rhubarb begins to break down and becomes like a compote in texture. Strain it thoroughly through a sieve and reserve the liquid that comes out. Set aside the rhubarb to cool.
  4. Assembling the cakes: Once the cakes are cooled, cut each one horizontally into 3 equal pieces. You should now have 3 round discs of cake in each colour, 9 total. Starting with the darkest coloured layer, pipe a ring of buttercream on the layer in a ring, leaving a space in the center. Put a teaspoon of the rhubarb into the space, then cover the cake with the medium pink layer and repeat until all 3 layers are assembled.
  5. Mix together the icing sugar with 1-2 teaspoons of the rhubarb cooking liquid until you have a very thick runny icing. It shouldn't be too thin or it will all run off the top. Drizze on top of each cake and allow to set slightly.
Recipe Notes

Cakes are best enjoyed on the day they are made but can be stored for 1-2 days covered in the refrigerator.