Double chocolate raspberry rose ombre cake

I’ve been incredibly slow in posting this, so apologies to anyone who follows me on Twitter or Instagram and first saw this several months ago…

This cake was made for a colleague who was going on maternity leave – and as you may be able to guess from the colour and decoration, she was having a girl!

I used what’s become my go to chocolate sponge from Charlotte White, combined with a fresh cream and raspberry filling and a white chocolate icing.

This is the first time I’ve attempted rose swirl icing, and I have to say I was rather pleased with the results. The icing was a little too soft, and the day a little too warm, to pipe the swirls on the sides of the cake as well, so I gave up and just spread that normally, but keeping with the ombre effect going from light to dark pink.

I won’t write the recipe for this as I’ve written the cake before and the icing is the same as the triple ginger cake I made a little while ago, but if you want to have a go you basically need to make three times as much icing so you can pipe the swirls, and use about 100ml of whipped cream for the filling, plus half a punnet of raspberries.

To pipe the roses, you need  star shaped nozzle – I believe mine is a Wilton 2D – and just start from the centre of the cake, adding a little more food colouring to the icing for each concentric circle of roses.

It’s a technique I’m definitely going to be trying out again, and the cake went down a treat too.

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5 thoughts on “Double chocolate raspberry rose ombre cake

  1. Looks stunning! Ombre is such a pretty effect, and I love the contrast here with the sultry dark cake inside! Your rose swirls look great, when I try them all over a cake they end up looking really disjointed but yours looks fab!

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