A beautifully layered vanilla cake with a soft yellow ombre effect, frosted with creamy buttercream and finished with fondant for an elegant, eye-catching centerpiece dessert.
Ingredients
2 Betty Crocker French Vanilla cake mixes
Yellow food coloring
1 Vanilla Buttercream Recipe
Light yellow fondant
6 inch cookie or sucker sticks
Directions
- Preheat oven to 350°F. Grease three 8-inch round baking pans and one 6-inch baking pan. Line pans with parchment paper and grease the paper. Set aside.
- For cakes, follow package directions and measure 2½ cups of batter each into three bowls. Pour the remaining batter into the prepared 6 inch baking pan. Add 12 drops of yellow food coloring to one portion of batter and mix until color is even. Add 24 drops of yellow food coloring into the other batter until color is even.
- Leave remaining batter uncolored and divide portions into prepared 8 inch round baking pans. Bake following package directions. While cakes are cooling, prepare Vanilla Buttercream recipe. Divide into four portions and set aside.
- To assemble, cut cake tops off for even layering. Place the darkest yellow on a pedestal server, frost top with one portion of buttercream. Top with lighter yellow cake layer and spread another portion of buttercream on top. Repeat with the last 8-inch cake layer and frost top with another portion of buttercream, lightly coating the sides. Cover in fondant and smooth the sides. Cut off excess fondant.
- For more stability, insert three 6-inch cookie or sucker sticks in a even triangle shape towards the center of the assembled cake. Spread a small scoop of icing on fondant and top with 6-inch cake layer and frost with remaining icing portion. Cover in fondant and remove excess. Decorate cake with prepared flowers and ribbon.
