Happy almost Valentine’s Day, everyone! Man, it feels like it was just a holiday (Super Bowl Sunday, haha). And believe it or not, I was prepared for both of them.
and take a look inside:
Yes indeed, I learned how to make an ombre cake!
And I put three vanilla beans in there, so yeah, it turned out to be pretty tasty!
My friends at the Oregon Raspberry & Blackberry Commission sent me some delicious Oregon raspberry jam and I really wanted to use it to make a fun dessert. Then it dawned on me. Gradient cake. I mean ombre cake. Gradient cake is what you call it if you’ve been using Photoshop for more than 10 years (yes. Am old.) It took me a really long time to figure out that disconnect on the internet.
And here it is! I’m so happy with how it turned out. All you have to do is pick up the Wilton Mini Cake Pan set“. My recipe below is adapted from their house recipe for the Ombre Cake!
- 3/4 oz creme de violette
- 4 1/2 oz. sparkling wine
- Add creme de violette to a champagne flute and then top with sparkling wine.