Ombre Sweetheart Banana Cakes

Yesterday I was having fun baking these two four stacks Ombre Sweetheart Banana Cakes. And today I continued by putting on the cream cheese frosting and took pictures of these two lovely Sweetheart Banana Cakes.

I used an old recipe that was given to me from an old  friend of mine. It is very easy to do and guarantee that you can never go wrong baking this cake. I modified the recipe by adding 2 ripe bananas and it is very moist and to my surprise tastes quite delicious. I know sometime you probably questioning and wondering the cake made to look like this, is it taste as good as it looks. My answer is; it does taste delicious as it looks. 

Both cakes are the same cake but I used two different food coloring, one is red and the other one is blue.

I wish I used a different method of creating the little purple heart sprinkle sugar  to create a crisp edge of a heart shape on the top the second cake. But I did not. More less I think it is a pretty cake.

I did not do a good job in cutting the first cake to show the inside of the cake because the flowers were on the way. But It is still showing the nice ombre color I want.

::Recipe::

Ombre Sweetheart Banana Cake

Cake

~ 1 pkg yellow cake mix or French Vanilla Cake Mix

~ 1 small pkg instant vanilla pudding

~ 4 large eggs

~ 1/2 cup cold water

~ 1/2 cup vegetable oil

~ 3 ripe bananas {I used 2 bananas but I think it will taste so much better with 3}

~ Food coloring, red and blue for the above cakes.

Preheat oven 350 deg. Grease and flour 4-1/4 by 4-1/4 inch heart shape cake moulding. {I got mine from Home Goods. You can use any size. You can probably get 3 of 4 stacks cake by using this size heart shape cake moulding.}

In a bowl; by using a fork smash the bananas and

mix all the ingredients together using electric mixer for about 5 to 10 minutes.

To get the ombre color. Take a small new bowl and put about half cup of batter and pour for the first {bottom} heart cake and put a tiny drop of color and mix well with spoon. Pour 2/3 close to the top rim of the pan. Then bake for 16 minutes. The cake will slide right off when cool. Wash the cake moulding.  Then for the second cake, put another half cup of batter and pour it on a new bowl but this time double coloring and mix it well with spoon. Then pour it on the pan. And bake for 16 minutes.

Repeat the second step for the third layer cake but this time triple the food coloring to get the color slightly darker than the second cake. Repeat the same process for the fourth cake but this time make sure you have a lot more of food coloring. So that the color will show more of gradation. You can test the colored batter by spoon it on a flat plate. Doing it this way you can see the different for each color, whether you need more color or not.

Note: I have only one heart shape cake moulding. If you are planning to do this I think it is better to have two or more cake moulding.

Cream Cheese Frosting

~ 1 cup cream cheese at room temperature

~ 1/4 cup butter at room temperature

~ 3 tablespoon powder sugar

~ vanilla

Mix all together with electric mixer.

If you need to decorate with different color of Cream Cheese Frosting; then take 1/4 cup of cream cheese mix then put a drop of color. Then decorate the cake.

Before you decorate the cake with Cream Cheese Frosting you need to 'crumb coat' the cake first. To do this you need to make 'icing.'

~ 1 white egg at room temperature

~ 2 tblspoon powder sugar

~ Using electric mixer mix until stiff. 

Before you put the crumb coat. You need to put the Cream Cheese Frosting in between layers of cake. So do that first. Then using spatula smear the icing thinly to cover the cake. Then put in the freezer for about 30 minutes. Then proceed decorate the cake with Cream Cheese Frosting.

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Good luck Everyone and,

thank you for stopping by !