Since I’ve been on a cake kick lately, I’ve been daydreaming non stop about what flavor to make next. I’ve been craving my favorite chocolate cake recipe and my fridge is fully stocked with raspberries so I knew I had to incorporate them into this cake. Next week I’m baking a cake for a birthday and thought today’s cake would be the perfect opportunity to practice a new decorating technique before I have to make the birthday cake!
I really took my time putting this cake together. I started it about 11am and finished it around dinner time. The most time consuming part was the frosting, not making the frosting, but decorating with the frosting. The cake itself only requires 2 bowls and a small pot, no mixer required.
Ombre is a style of decorating where you use several shades of the same color to frost your cake, beginning with the darkest and continue with lighter and lighter shades of your color until it becomes white. This cake being raspberry, I figured pink would be the best choice. I used Wilton Gel color pink, separated my frosting into four parts, thentinted my frosting three shades of pink and left one white.
The Petal Technique uses a round tip on your piping bag and a small spatula to create the effect. It’s a simple process, just very time consuming.
Since I’d never made a cake like this before, I did my homework and read several blogs about how to successfully create these looks on a cake. My favorite was from The Hungry Housewife. She posted a tutorial on her blog that demonstrated both the ombre and petal effect to decorate a cake. So, I watched this video, prepped my frosting and got to work!
I’m not going to include my step by step on how I decorated the cake, I’m going to let you read what The Hungry Housewife wrote… why reinvent the wheel. But, I will give you the recipe for the cake I made and the raspberry filling.
Let’s talk about the cake for a second…
Dark chocolate, rich, dense and moist. This is my FAVORITE chocolate cake recipe OF ALL TIME. Yah, it’s that good. And like I said before, no mixer required to make this cake… which makes it even better. I’ve used this recipe for cupcakes before, but I’d never transitioned it into a cake, but it preformed wonderfully in cake pans!
Raspberry filling… nothing better next to chocolate than this raspberry filling. Can I tell you a secret? Last night, after the cake was finished, I spooned this raspberry filling onto extra pieces of chocolate cake and shoveled it into my mouth. Actually, I made raspberry sandwiches with it… two pieces of cake filled with raspberry. Decadent. Heavenly.
A few things I realized during this cake that will make your cake making process a lot easier…
- PLAN AHEAD! Decide what colors you want to use, what cake flavors you want to use and go over all your recipes and tutorials before you begin. Be thorough so there are no surprises.
- Make sure you have all your tools ready. You really want to have enough bags with the same tip prepared and ready to go when you start piping. It will make this process 100x easier.
- Go slow. Take your time. Don’t rush it. I know I get excited making new things and sometimes rush… but really, take your time. Breathe and enjoy the process!
I really hope you try this cake for your next special occasion. Your friends will be super impressed. I’m even impressed with myself. :)
Vanilla Buttercream for filling
Vanilla Buttercream for icing
Dark Chocolate Cake
Buttercream (you'll use the same method to make both buttercreams)
To color the frosting:
To assemble the cake:
Petal Cake Frosting Technique
Amount Per Serving Calories 0Total Fat 0g