Monday, April 16, 2012

Celebrating my 1 Year Blogiversary with Strawberry Ombre Cake



1 year ago today I started Krissy’s Creations.
1 year ago today I had no clue what I was getting myself into.
1 year ago today I had an amazing love for food, which has grown into something much more than just a love.  It’s a passion.
1 year ago I thought I wanted to just have a food blog.  Now I want way more than just a food blog.  I want a food blog and a food career. 
1 year ago I knew no one in the food blogging world.  Now I have made friends that I am so blessed to have.
1 year ago I wanted to show people how important it is to just get in the kitchen and start cooking and baking.  Now I see more than ever how real, fresh food can brighten your day.  And how it doesn’t need to be daunting, it can be and IS fun!
1 year ago I had no idea how much time and effort I would put into this blog.  But that time isn’t work for me.  It’s fun.  


I’m so incredibly proud of what Krissy’s Creations has done in just one year.  For me and for my readers.  Up until now I didn’t really know what I wanted to do with my life, as far as having a love and passion for something career-related.  I didn’t have anything that I wanted to pursue.  Now I know and I couldn’t be more excited!

I hope that in the past year I have touched and inspired you.  Showing how a passion for food can truly create a fun, loving, and happy life.  For you and for the people around you :).


For my 1 year Blogiversary I created a Strawberry Ombre Cake to celebrate!  The cake is a Strawberry Cake made out of fresh strawberries.  Each cake is a dyed a different color pink to create an ombre effect.  Then I filled and frosted the cake with a silky, smooth Swiss Meringue Buttercream.  To create another some-what ombre effect, I dyed some of the buttercream pink and spread it into the white buttercream.  And then to top it off, I added a pink buttercream rose swirl on top.  


This cake represents things I love – Pink, pretty things, fresh ingredients, delicious food, and, of course, baking, especially cakes.  

I hope you love this cake as much as I do.  Enjoy!  And cheers… to many, many more years of Krissy’s Creations!







Strawberry Ombre Cake
For the Printable Recipe, Click here!

Makes: 1 3-layer, 8-inch Cake

Strawberry Cake
2 cups Fresh Strawberries, hulled (With the leaves removed)
2/3 cup Milk
3 tablespoons Pure Vanilla Extract
3 cups All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 cup (2 sticks) Unsalted Butter, at Room Temperature
2 cups Sugar
4 Eggs
5 drops of Pink Gel Food Coloring

Vanilla Swiss Meringue Buttercream
5 Egg Whites
1 cup Sugar
Pinch of Salt
2 cups (4 sticks) Unsalted Butter, at Room Temperature
1 teaspoon Pure Vanilla Extract
2 drops of Pink Gel Food Coloring

To make the cake, preheat the oven to 350 degrees F.  Butter the bottom and the sides of the 3 8-inch cake pans.  Place a parchment paper round on the bottom of each cake pan, and then butter the top of the parchment paper.  Flour the sides and the bottom of each pan.  Set aside until needed.

In a food processor, puree the strawberries.  Pour the pureed strawberries into a small bowl, and add the milk and vanilla extract.  Set aside.

In a medium bowl, combine the flour, baking powder, and salt.  Set aside.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy.  Add the eggs and beat until incorporated.  With the mixer on low speed, gradually add half of the flour mixture.  Once the flour has fully mixed in, beat in milk mixture.  Then gradually add in the remaining flour and mix until fully incorporated.  Mix in the pink food coloring, if using. 

Evenly divide the batter into thirds.  Place each third in a small bowl.  Add 3 drops of food coloring to 1 bowl, 2 drops in another bowl, and 1 small drop in the remaining bowl.  Stir each bowl to combine and color each bowl.  It should create an ombre effect – one light pink cake batter to a brighter pink cake batter.  Pour each cake batter into the prepared pans.

Bake the cakes until a toothpick inserted into the center comes out clean, about 30 minutes.  Let the cakes cool in the pan for 10 minutes and then transfer to a cooling rack to cool completely. 

While the cakes are cooling, make the swiss meringue buttercream.  In the bowl of a stand mixer, combine the egg whites, sugar, and salt.  Place the bowl over a pot of simmering water.  Whisk constantly (I use a hand mixer) until the sugar is dissolved and the mixture reaches about 150 degrees F.

Take the bowl and attach it your mixture, fitted with the whisk attachment.  Whisk the egg white mixture until it reaches room temperature and stiff peaks have formed, about 5-10 minutes.  At this point the mixture will be thickened and white. 

With the mixer on low speed, add the butter, 2 tablespoon as a time.  Once all the butter is added, raise the speed to medium high and mix until the mixture starts to come together.  Remove the whisk attachment and replace with the beater attachment.  Beat until the buttercream comes together fully and is smooth.  This can take time, sometimes 2 minutes, and sometimes up to 10 minutes.  Don’t worry if you think you did something wrong, it will come together and create a smooth and creamy buttercream.

Once the buttercream is silky and smooth, mix in the vanilla.  Remove ¼ cup of the buttercream and place in a small bowl.  Tint the ¼ cup of buttercream pink with the 2 drops of pink food coloring (if you want it darker, you can add more food coloring).

To assemble the cake, place the brightest pink cake on a cake turntable (or cake stand).  Spread ¼ cup of buttercream on top of the cake.  Place the medium-pink cake on top and then spread another ¼ cup of buttercream on top.  Place the last, lightest pink cake on top.  Place the remaining amount of buttercream on top of the cake, it will be about 1 ½ cups.  Carefully spread the buttercream onto the sides of the cake.  Using an offset spatula, evenly smooth the sides and the top of the cake.

Using the remaining ¼ cup of pink-dyed buttercream, take a small dollop of the buttercream and place it on the side of the cake.  Spread it into the white buttercream so it creates a light ombre effect.  Continue spreading dollops of the pink buttercream onto the sides and top of the cake until you have frosted the complete cake with enough pink buttercream to create a beautiful pink-white effect.

If you have any buttercream left, place the remaining buttercream in a piping bag fitted with a large closed star tip.  Pipe a spiral on the top, middle of the cake.

Slice, serve, and enjoy!  This cake lasts up to 4 days in a sealed container (or inside a cake dome/cover).

Cake recipe adapted from Sprinkles Cupcakes, via Martha Stewart. Buttercream adapted from Martha Stewart. 

46 comments:

  1. That is GORGEOUS! I made a pink ombre layer cake for my birthday, but making it strawberry is even better! Love your blog :)

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  2. Congratulations on your blogiversary!  You have created a really wonderful space here and this is definitely the perfect cake to mark the event!

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  3. awww congratulations and happy 1 year!!! what a gorgeous cake to celebrate this momentous occasion! i'm so glad to have met you and been able to spend time with you. you're such a sweet sweet person and you have such a big heart. I hope to cross paths with you again soon, but until then, I will be following along on  your wonderful blog :) you've done a really great job with it!!

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  4. Happy Blog-oversary my dear! This cake is beautiful and so are you! I am so glad that you decided to start your blog a year ago :)

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  5. Happy blogiversary!! This cake is so pretty. 

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  6. So pretty!
    I love it! :)
    Super girly and cute!

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  7. Congrats on your 1 year!! That is awesome and so is this cake; gorgeous!!!

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  8. Happy First Birthday!! Gorgeous Cake!! :D.

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  9. This is a beautiful post, Krissy!  I am so blessed to have "met" you in the last year, you are incredibly inspiring and I can't wait to see what this year holds for you. The cake is gorgeous and so perfect for a celebration such as this! 

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  10. What a beautiful way to celebrate! Happy blogiversary!

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  11. Congrats and such a beautiful cake!

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  12. Congrats on your first year!! That's such a huge accomplishment! And this looks like the perfect way to celebrate!

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  13. This is beautiful Krissy! And congrats on 1 year :)

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  14. Congrats Krissy! The cake looks amazing! 

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  15. Congrats, Krissy! I'm so glad we met at Foodbuzz and I now come and find so many beautiful desserts on your blog.  Love this one as usual:-)

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  16. Happy blogoversary!  Time does fly when you are blogging and it is kind of neat to reflect back and see how far you have come.  This cake does look like the perfect way to celebrate, a special cake for a special achievement.  Enjoy the day!  

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  17. Congratulations! What an achievement :)
    And what a cake! Love the color transition. 

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  18. Congrats Krissy on your one year anniversary!  I really enjoy your blog and find it very refreshing.  Adorable Ombre cake!  I've been eager to try one out.

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  19. Congrats on the 1-year anniversary!!  This cake looks so pretty and I love that there are fresh strawberries in it so I'm sure it tastes amazing too!

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  20. Happy blogiversary! Love the cake, it's so pretty.

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  21. Congratulations on this wonderful anniversary and best wishes for many more blog anniversaries.  Your cake is beautiful!

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  22. Krissy, Congrats on your one year blogiversary.  This cake, like all of your cakes is just stunning and I'm sure it is equally delicious.  I just wanted you to know that I am very much inspired by your blog and have used a few of your recipes.  I wish I could put a lot more time into my blog and reach your level of blogging.  Keep it up!!!  Donna

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  23. I love the rose design on top!

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  24. HAPPY BLOG ANNIVERSARY KRISSY!!! You are simply amazing! :) 
    xo Katie

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  25. Happy Blogiversary, Krissy!
    I can't believe it's only been a year for you!  Your site is flawless: wonderful recipes, great photos, and your sweet personality shines through!

    Keep up the good work and you'll have a food career and anything else you want in no time! :)

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  26. Happy Blogiversary, what a beautiful cake to celebrate it with!  I can't believe your blog is only a year old! Looks perfect!

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  27. Happy blogiversary!! I'm so glad that one year ago today you decided to start your blog. It is a great inspiration. Thank you for all the wonderful post!! Heres to many, many more! (:

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  28. So pretty and perfect with the blog's theme too!

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  29. congrats, krissy.  you are simply amazing and inspiring. 

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  30. wow this looks amazing and congratulations on your first blogiversary!

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  31. I love the colorful layers!! Amazing!

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  32. Happy blogiversary
    Your cake looks amazingly beautiful

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  33. Wow, that cake looks good! Congrats to one year! You have so much to be proud of. Cheers to many more years of cooking, baking and blogging :)

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  34. Congratulations Krissy!!!!!!!  Keep up the good work!!!!!! 

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  35. Holy crap that looks so good. Krissy, you are a goddess

    http://goo.gl/BvCe4

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  36. SO glad you've decided on a passion and career direction - you are AMAZING at what you do, and you have done an amazing job with this blog, I can't believe you've only  been doing it for a year!! Congrats on the milestone, gorgeous cake to celebrate!

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  37. Happy Bloggiversary Sweet krissy...You know how we appreciate every lovely treat you have shared. Keep posting!

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  38. Congrats on your one year blogoversary! You and I actually have the same anniversary date! :) The year just flew by, didn't it?
    Anyway, just wanted to stop and tell you what a gorgeous cake you have here. Here's to many more years of gorgeous creations from you!

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  39. Happy Blogiversary Krissy! Your blog, pictures and writing is just fantastic! Thanks for sharing yet another fabulous recipe with us. :) 

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  40. I would like just one slice of this beautiful cake. So lovely!! Happy Blogiversary to you!

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  41. Happy Anniversary!  The cake is gorgeous, but more importantly, your message is great!  Following your bliss.  Love it.  Many more years of success to you!

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  42. Happy 1 Year, Krissy! So happy that I've "met" you this past year, and hope to continue our blog friendship! Love the gorgeous cake! Here's to you & many more years of Krissy' Creations! <3

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  43. This is great. I love the pink hue, it's too cute!

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  44. Can I substitute the eggs in this recipe for mashed bananas? I am a vegetarian and want to try your cake out. Any idea?

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Thank you for reading Krissy's Creations! I put much love and hard work into every post I create for you. If you enjoyed it, please leave a comment :). Know that I read every comment and appreciate them GREATLY!

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